Rosemary Peppercorn Lamb Chops Recipe

Prepare chops

Pat lamb chops dry with paper towels. Trim any excessive fat, leaving a thin fat cap for flavor. Let sit at room temperature for 20–30 minutes before cooking to take the chill off.

Crush peppercorns coarsely using a mortar and pestle or place in a zip-top bag and bash with a rolling pin. You want some pieces for texture, not a fine powder.

In a bowl combine chopped rosemary, crushed peppercorns, minced garlic, olive oil, lemon zest, lemon juice and kosher salt. Stir to form a loose marinade.

Rub the marinade evenly over both sides of the lamb chops, pressing so the rosemary and pepper adhere. Cover and refrigerate for at least 30 minutes, or up to 4 hours. If refrigerated longer, remove and bring back to room temperature 30 minutes before cooking.

Preheat oven to 400°F (205°C) if using a finishing oven. If cooking entirely on the stovetop, skip oven preheat.

Sear chops

Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl. Sear lamb chops, fat-side first if thick, then 1–2 minutes per side until well browned and a crust of rosemary and pepper forms. Don’t overcrowd the pan; work in batches if needed.

Reduce heat to medium. Add butter and rosemary sprigs to the pan. As butter melts, tilt the pan and use a spoon to baste the chops with the melted butter and pan juices for about 30–60 seconds per side to build flavor.

For chops about 1 to 1¼ inches thick: transfer the skillet to the preheated oven and roast for 6–8 minutes for medium-rare (internal temp 130–135°F / 54–57°C), 8–10 minutes for medium. If not using the oven, cover loosely and cook on medium heat for an additional 3–5 minutes, checking temperature with an instant-read thermometer.

Remove chops to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute; carryover will raise temperature a few degrees.

Finish & serve

While chops rest, sprinkle with a little cracked black pepper and sea salt flakes. Spoon any accumulated pan juices over the chops. Serve with lemon wedges and additional rosemary sprigs for garnish.