Lamb Chops Recipe

Prepare the marinade

In a small bowl combine minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, olive oil, Dijon mustard, kosher salt, black pepper and red pepper flakes (if using). Whisk until integrated.

Season the lamb

Pat lamb chops dry with paper towels. Place chops in a shallow dish or resealable bag and pour marinade over them, making sure each chop is coated. Massage marinade into the meat. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow 15 minutes at room temperature after patting dry before cooking.

Bring to room temperature

Remove the lamb from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature for even cooking. Pat excess marinade off with paper towels (leave a thin coating).

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, or preheat a grill to high. Add 1 tablespoon olive oil to the skillet and swirl to coat if using pan.

Sear the chops

Place lamb chops in the hot pan or on the grill in a single layer without crowding. For 1-inch thick rib chops, sear 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), 4–5 minutes per side for medium. Use tongs to sear edges for 30–60 seconds if they have a fat cap. Do not move chops constantly; allow a good crust to form.

Rest the meat

Transfer chops to a warm plate and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute. If desired, place the 2 tablespoons of room-temperature butter on top of each chop while resting to melt and finish the flavor.

Make sauce from pan drippings

After removing chops, reduce heat to medium and add the minced shallot to the skillet. Sauté 30–45 seconds until fragrant, scraping browned bits with a wooden spoon. Deglaze the pan with 1/2 cup red wine or stock, scraping up all fond. Add a rosemary sprig and simmer until liquid reduces by about half (2–3 minutes). Remove rosemary, then whisk in cold butter a cube at a time to create a glossy sauce. Season to taste with salt and pepper. Spoon sauce over rested chops.

Plate lamb chops, spoon pan sauce if using, and garnish with a small sprig of rosemary or a pinch of chopped fresh parsley. Serve immediately alongside your preferred sides (roasted potatoes, seasonal vegetables, or a fresh salad).