Jul 14 2026
Restaurants›Jerusalem Garden Café›Lamb Chops Recipe

Lamb Chops Recipe

Inspired by Jerusalem Garden Café
Time1h
Serves4

Make Lamb Chops Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Lamb & Marinade

Finishing & Serving

Method

Lamb & Marinade

  1. 1

    Trim and prepare chops

    Pat the lamb chops dry with paper towels. If there is excess fat, trim to leave a thin fat cap (about 1/8–1/4 inch) for flavor. Let chops sit at room temperature for 20–30 minutes before cooking to take the chill off.

  2. 2

    Make the marinade

    In a medium bowl whisk together 1/4 cup extra-virgin olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, Dijon mustard, kosher salt, and black pepper until combined.

  3. 3

    Marinate

    Place the chops in a shallow dish or zip-top bag and pour the marinade over them, rubbing to coat both sides. Marinate at room temperature for 30 minutes or refrigerate for up to 4 hours. If refrigerated, bring to room temperature 30 minutes before cooking.

Cooking & Finishing

  1. 4

    Preheat pan

    Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. You want the pan smoking slightly when the chops hit it.

  2. 5

    Sear chops

    Add a tablespoon of olive oil to the pan and swirl. Remove excess marinade from the chops (shake off but do not wipe completely). Place chops in the pan, bone side down where possible, without crowding—work in batches if necessary. Sear 3–4 minutes on the first side until a deep brown crust forms.

  3. 6

    Flip and baste

    Flip the chops and add the 2 tablespoons of unsalted butter and the fresh rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and pan juices over the chops (baste) for 2–3 minutes. Cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium, about 3–5 minutes depending on chop thickness (typically 1–1.5 inches).

  4. 7

    Rest and finish

    Transfer chops to a warm plate and tent loosely with foil. Rest for 5–7 minutes; carryover cooking will raise temperature a few degrees. While resting, squeeze a little lemon over each chop if desired.

  5. 8

    Serve

    Serve the lamb chops garnished with the rosemary sprigs and lemon wedges alongside your chosen sides.

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