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Garlic Rosemary Lamb Chops with Lemon Butter Sauce

Two thick, perfectly seared Garlic Rosemary Lamb Chops stacked, showing a medium-rare interior and resting in lemon butter sauce.
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Prepare restaurant-quality lamb chops seasoned with garlic and rosemary, finished with a bright lemon butter pan sauce. This recipe focuses on achieving perfect internal temperature.

Ingredients

Scale
  • 8 lamb loin chops (about 1 inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup dry white wine or chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Pat the lamb chops dry with paper towels. Season both sides evenly with salt and pepper.
  2. In a small bowl, combine the minced garlic and chopped rosemary. Rub this mixture evenly over all surfaces of the lamb chops.
  3. Heat the olive oil in a large, heavy-bottomed skillet (cast iron works well) over medium-high heat until shimmering.
  4. Carefully place the lamb chops in the hot skillet, ensuring not to overcrowd the pan; work in batches if necessary.
  5. Sear the chops for 3 to 4 minutes per side until a deep brown crust forms.
  6. Reduce the heat to medium. Continue cooking until the desired internal temperature is reached: 125°F for rare, 130°F for medium-rare, or 140°F for medium. This usually takes an additional 2 to 4 minutes per side depending on thickness.
  7. Remove the chops from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 5 to 7 minutes.
  8. Return the skillet to medium heat. Add the butter to the pan drippings. Let the butter melt and foam, scraping up any browned bits from the bottom of the pan.
  9. Pour in the white wine or broth and let it simmer for 1 minute, reducing slightly.
  10. Remove the skillet from the heat. Stir in the fresh lemon juice and lemon zest. Whisk until the sauce is emulsified.
  11. Spoon the lemon butter sauce over the rested lamb chops before serving.

Notes

  • For best results, allow the seasoned lamb chops to sit at room temperature for 20 minutes before cooking.
  • Use a meat thermometer inserted into the thickest part of the chop to gauge doneness accurately.
  • Serve immediately with roasted asparagus or creamy mashed potatoes.

Nutrition

Find it online: https://savoryskies.com/garlic-rosemary-lamb-chops-with-lemon-butter/