Lamb Chops with Garlic and Rosemary Recipe

Name: Lamb Chops with Garlic and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (6-ounce) loin lamb chops, fat trimmed; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 2 cloves garlic, smashed; 1 cup dry red wine; 1 teaspoon minced fresh rosemary leaves; 1 cup chicken broth, low-sodium canned; 2 tablespoons unsalted butter, cut into bits; 2 teaspoons whole-grain mustard; 2 tablespoons heavy cream

Servings: persons

1
Heat a large skillet over medium-high heat.
2
Dry the lamb chops well and season with salt and pepper, to taste.
3
Add the oil to the pan and heat until shimmering.
4
Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side.
5
After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more.
6
Reduce the heat if needed so the browned bits remaining in the pan don't burn.
7
Remove chops from the skillet and set aside in a warm place.
8
Pour off all but 1 1/2 tablespoons fat from the skillet.
9
Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute.
10
Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes.
11
Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes.
12
Remove pan from the heat and briskly whisk in the butter.
13
When the butter has incorporated, whisk in the mustard and heavy cream.
14
Season with additional salt and pepper.
15
Serve 2 chops per person with the sauce.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 (6-ounce) loin lamb chops, fat trimmed, Kosher salt and freshly ground black pepper, 2 tablespoons vegetable oil, 2 cloves garlic, smashed, and more.

Yes, Lamb Chops with Garlic and Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Chops with Garlic and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions