Description
These Garlic Rosemary Lamb Chops are marinated in a fragrant blend of olive oil, garlic, shallots, fresh herbs, and lemon zest, then pan-seared to juicy perfection. This flavorful recipe makes for an elegant yet simple main course, perfect for dinner parties or a special family meal.
Ingredients
Scale
Marinade
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 shallot, diced
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon lemon zest
- Kosher salt, to taste (approximately 1 tsp for marinade + additional for seasoning)
- Freshly ground black pepper, to taste (approximately 1/2 tsp for marinade + additional for seasoning)
Lamb Chops
- 2 1/2 pounds frenched rack of lamb, excess fat trimmed and cut into chops
- 1 tablespoon canola oil
Instructions
- Prepare Marinade: In a medium bowl, whisk together olive oil, minced garlic, diced shallot, red wine vinegar, Dijon mustard, chopped rosemary, chopped thyme, lemon zest, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Reserve 1/4 cup of this mixture in the refrigerator for serving later.
- Marinate Lamb: Place the lamb chops in a large Ziploc bag or a bowl and pour in the remaining olive oil marinade. Seal or cover, and marinate in the refrigerator for at least 2 to 6 hours, occasionally turning the bag or stirring the chops to coat evenly.
- Prepare for Cooking: Remove lamb chops from marinade and drain. Using paper towels, pat both sides dry thoroughly to ensure a good sear. Season with additional kosher salt and freshly ground black pepper to taste.
- Cook Lamb Chops: Heat canola oil in a large cast iron skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, add lamb chops in a single layer. Sear each side for about 3 to 4 minutes until the internal temperature reaches 145°F for medium-rare doneness. Adjust cooking time slightly for preferred doneness. Remove the chops and let rest for 5 minutes to allow juices to redistribute.
- Serve: Plate the lamb chops and drizzle or serve alongside the reserved 1/4 cup of olive oil marinade mixture for added flavor.
Notes
- Marinating for longer than 6 hours is fine and will enhance flavor but avoid exceeding 24 hours to prevent meat texture changes.
- Letting the lamb rest after cooking ensures juiciness and tender texture.
- Use a meat thermometer to check the internal temperature for perfect doneness: 130°F for rare, 145°F for medium-rare, 160°F for medium.
- Canola oil is used for cooking due to its high smoke point; olive oil is reserved for marinade and finishing for flavor.
- This recipe pairs well with roasted vegetables or a fresh green salad.
