Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Perfect Lamb Chops With Rosemary And Garlic

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly. Pesach recipes and menu planner

Meat (Fleishig)

Rosemary and garlic lamb chops are simple and impressive. Rib chops are rubbed with a paste of fresh rosemary, garlic and olive oil, rested for 30 minutes, then seared in a hot skillet and finished in the oven.

Building Flavor

Rubbing the herb paste into the meat 30 minutes before cooking lets the flavors penetrate. Pat off excess paste so the garlic doesn’t burn. Sear in a hot oven-safe skillet until a crust forms, then finish in the oven. A thermometer is the best guide; the chops keep cooking slightly as they rest.

Kosher Notes

This is a meat (fleishig) recipe. Lamb rib chops are available from kosher butchers.

Serving

Serve right away while hot. No oven-safe skillet? Transfer the seared chops to a baking sheet.

Serving Ideas

Lamb chops pair well with roasted potatoes, couscous, a fresh Israeli salad or grilled vegetables. A spoonful of mint gremolata (chopped mint, parsley, lemon zest and garlic) or a tahini sauce makes a nice pareve topping. They also make an impressive main course for a holiday or a special Shabbat dinner. Plan on two chops per person for a main course.

Doneness Guide

For medium-rare, take the chops out at about 130°F; for medium, about 140°F. Rest them for 5 minutes before serving.

Perfect Lamb Chops With Rosemary And Garlic
Restaurant-quality lamb chops with a fragrant rosemary and garlic herb crust that takes just minutes to prepare and cook perfectly every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 8 lamb rib chops about 1 inch thick
  • 3 tablespoons fresh rosemary finely chopped
  • 4 cloves garlic minced
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil for cooking

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Preheat your oven to 400°F. Let the lamb chops sit at room temperature for 15-20 minutes before cooking.
  2. In a small bowl, combine the chopped rosemary, minced garlic, 3 tablespoons olive oil, salt, and pepper. Mix into a paste.
  3. Pat the lamb chops dry with paper towels. Rub the herb paste all over both sides of each chop, pressing it into the meat.
  4. Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.
  5. When the oil shimmers, add the lamb chops. Don't overcrowd the pan. Sear for 2-3 minutes per side until nicely browned.
  6. Transfer the skillet to the preheated oven. Cook for 3-4 minutes for medium-rare (internal temperature of 130°F) or 5-6 minutes for medium (140°F).
  7. Remove from oven and let the chops rest for 5 minutes before serving. This allows the juices to redistribute.

Notes

For best results, use a meat thermometer to check doneness. The chops will continue cooking slightly while resting. If you don't have an oven-safe skillet, you can transfer the seared chops to a baking sheet. These chops are best served immediately while hot.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 20g 26%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 0g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top