Lamb Chops with Rosemary and Garlic
- Dish for marinating
- Ingredient bowls
- Cooktop griddle
- Cutting board
- Silver platter
- 1 pound Lamb Rib Chops
- 2 tbsp Fresh Rosemary minced
- 2 tsp Salt
- 1 tsp Black Pepper freshly ground
- 1 clove Garlic minced (½ teaspoon)
- 4 tbsp Extra Virgin Olive Oil divided
- In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. Leave the chops in the fridge to marinate for 30 minutes or up to 24 hours. (Note: single rib chops and loin chops less than 1 inch thick should be cooked straight from the fridge. Double rib chops and thicker loin chops should stand at room temperature 30 to 40 minutes before cooking.)
- Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the chops. If you are working with single rib chops or thin loin chops, sear only on two sides, and only a minute (or less) on each side if you want the result to be rare or medium rare. Sear thicker chops on all sides about 2 to 3 minutes per side.
- At this point, if you want your lamb chops rare (I do), they are likely cooked enough.
- If you would like your chops more cooked, you can put them in a 375°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes.
- Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason, I use the “finger test for meat” to check the doneness of the chops (Google it.) That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
- When done, remove the chops from the pan, cover with foil and let them rest 3 to 5 minutes before serving.