Garlic Rosemary Lamb Chops
Skillet seared lamb chops rubbed with olive oil, garlic, and fresh rosemary and served with lemon.
Ingredients
Main Ingredients
- 4 lamb chops (about 4 oz each) rib or loin
- 2 tbsp olive oil
- 4 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- salt and pepper to taste
- lemon wedges for serving
Instructions
Cooking
- Pat the chops dry and season with salt and pepper.
- Mix the olive oil, garlic, and rosemary in a small bowl.
- Rub the mixture over both sides of the chops. For more flavor, marinate for a few hours or overnight in the refrigerator.
- Heat a skillet over medium high heat and cook the chops for about 4 to 5 minutes per side, until nicely browned.
- Check the thickest part with a thermometer. The safe minimum is 145 degrees F with a 3 minute rest.
- Rest the chops for a few minutes and serve with lemon wedges.
Notes
Cool the chops and refrigerate in an airtight container for up to three days. Reheat gently and heat leftovers to 165 degrees F. Nutrition is an estimate.