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lamb chops with rosemary garlic recipe

Rosemary Garlic Pan-Seared Lamb Chops

Juicy lamb chops seared fast in a hot pan with rosemary, garlic, and olive oil. Crisp edges, rosy center, and big flavor with minimal effort. Perfect for weeknights or a small, special dinner without stress.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate time 30 minutes
Total Time 50 minutes
Servings: 3 people
Course: Dinner, Main Course
Cuisine: Italian-inspired, Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 –1.5 lb lamb chops rib, double-rib, or loin chops
  • 2 tbsp olive oil
  • 2 cloves garlic finely minced
  • 1½ tbsp fresh rosemary finely chopped
  • 1 tsp kosher salt or to taste
  • ½ tsp black pepper
  • ½ tsp lemon zest optional
  • Fresh mint optional, for serving or sauce

Method
 

Make the Marinade
  1. In a bowl, mix olive oil, garlic, rosemary, salt, pepper, and lemon zest if using.
Marinate the Lamb
  1. Rub the marinade all over the lamb chops.
  2. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Prep Before Cooking
  1. Remove lamb from fridge.
  2. For thick chops, rest at room temp 30–45 minutes.
  3. For thin chops, keep chilled.
  4. Pat dry and scrape off excess garlic to prevent burning.
Heat the Pan
  1. Place a heavy pan (cast iron preferred) over medium-high heat.
  2. Add a thin layer of oil and wait until it shimmers.
Sear the Lamb
  1. Thin chops: 1–2 minutes per side
  2. Thick chops: 2–3 minutes per side
  3. Stand thick chops on the fat edge briefly to render.
Optional Oven Finish
  1. For thicker cuts, move pan to a 400°F (205°C) oven for 3–5 minutes.
Rest
  1. Remove lamb and rest 3–5 minutes before serving.
Serve
  1. Finish with flaky salt, olive oil, or mint chimichurri if desired.

Notes

  • Thin chops cook very fast—don’t walk away.
  • Always pat dry before searing for a better crust.
  • Pull lamb a few degrees early; it keeps cooking while resting.
  • Rare to medium-rare gives the best texture.
  • Avoid crowding the pan or the meat will steam instead of sear.