Rosemary Crusted Lamb Chops

Hello my little lamb chops!

Cooking for two? A romantic dinner perhaps? Consider the lamb chop—delicate, tender, juicy, and easy. Rub with some chopped herbs, garlic, salt and pepper, and olive oil, let sit for a bit, sear all over on high heat, let rest a few minutes, and serve.

A lamb chop is such a lovely tender cut of meat, you just don’t have to do much to it. In fact, the only thing you really have to take care with is to not overcook it.

Lamb is best served rare, though if you have eaters who prefer their meat medium or well, you can always cook it longer. Serve with some mashed potatoes or celery root, and a salad of mixed greens.

Rosemary Crusted Lamb Chops Recipe

In this recipe we are working with lamb rib chops, with two ribs per chop. This yields a thicker piece of meat than if we had single rib chops, and is more forgiving with cooking time if you like your lamb rare or medium rare.

If you have single rib chops, which are thinner pieces, you'll have to pay closer attention, and sear quickly, to not overcook the chops.

Note that 1 pound of lamb rib chops is about 4 double-rib chops, which serves 2 to 3 people. You can also use lamb loin chops in lieu of rib chops for this recipe.

Lamb chops are best eaten on the rare side. Error on less cooking time than you would expect, that way you can always cook them further if you want them more well done.

Ingredients

• 1 pound lamb chops (lamb rib chops are what are pictured here)
• 2 Tbsp minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 4 Tbsp olive oil, divided

Read More: Rosemary Crusted Lamb Chops