Lamb Chops with Rosemary and Garlic
Lamb Chops with Rosemary and Garlic

Lamb chops are such an easy and filling meal. Marinate them in rosemary and garlic, quickly sear them on the stove, and dinner is served. Great for a romantic date or a dinner party.

Hello my little lamb chops!

cooking for two? Maybe a romantic dinner? Consider the lamb chop – tender, tender, juicy and easy. Rub with some chopped herbs, garlic, salt and pepper and olive oil, leave to rest, sear on all sides over high heat, leave to rest for a few minutes and serve.

Lamb rib chops are cut from the “back of lamb,” the upper portion of the back attached to the ribs, and have incredibly tender meat.

Often the chops are French trimmed, scraping away the meat closest to the ends of the rib bones, making for a more elegant presentation. Single rib chops prepared this way are sometimes referred to as “lamb lollies” because the meat is attached to a rib bone or two that you can pick up in your hands like a lollipop.

Double Rib vs. Single Rib Lamb Chops

While you can cut individual rib chops out of a rack of lamb (you’ll need a cleaver and rubber mallet), it’s easiest to work with chops that have already been cut.

You can either buy double rib lamb chops with two ribs per loin or single rib chops. Double rib chops make a thicker cut of meat than individual chops and are more forgiving of the cooking time if you like your lamb rare or medium-hard.

The chops from individual rib chops are thinner and you need to be more careful and sear quickly to avoid overcooking.

Which ones to use? If the lamb chops are small (8 ribs per pound) I might go for double rib lamb chops. If the lamb chops are meatier (8 ribs to 1 1/2 pounds or more) I could use single rib chops.

A pound of chops will serve 2 to 3 people, 1 1/2 pounds will serve 3 to 4 people.

You can also use this recipe with Lamb loin chop (a tender piece of meat from lower down the spine and not attached to the ribs).

How to cook lamb chops

Cooking lamb chops on the stovetop couldn’t be easier!

  1. Marinate the lamb chops in a mixture of herbs, garlic, olive oil, salt and pepper.
  2. sear cook the chops over high heat on the stovetop until browned on both sides.
  3. If you have thick twin rib chops and want them cooked through, cover the pan, reduce the heat to warm, or place in the oven for a few minutes.
  4. Rest let the lamb chops sit for 3 to 5 minutes before serving.

Why marinate lamb chops?

Marinating the chops ahead of time serves two purposes. It’s an excellent way to pre-salt the meat, which helps the chops retain moisture as they cook. Marinating with herbs and garlic adds extra flavor to the lamb.

The marinade in this recipe includes fresh rosemary, salt and pepper, garlic and olive oil. You can easily substitute other herbs or spices if you like, like thyme or Herbes de Provence.

Marinate the lamb chops for at least 30 minutes, or up to 24 hours. If you’re working with double rib chops, let them rest at room temperature for 30 to 45 minutes before cooking; Individual rib chops can be kept refrigerated until ready to cook.

Best temperature for lamb chops

A lamb chops are such a wonderfully tender piece of meat that you just don’t have to do much with them. The only thing you really have to watch out for is not to overcook it. Lamb is best eaten pink, from rare to medium. Overcooking tender lamb chops can result in dry, less tender meat. That means if you have eaters who prefer their meat well done, you can always cook it longer.

Because rib chops are so small and cook so quickly, it can be impractical to check the internal temperature of individual rib chops with a thermometer. For this reason, I like to use the finger test to check the doneness of the chops. If you have an instant-read thermometer and want to check thicker chops, aim for 125°F for Rare, 135°F Medium-Rare, and 140°F Medium.

What to serve with lamb chops

My favorite lamb chops garnish is mint chimichurri, a pesto-like sauce made with parsley, mint, and garlic. You can also make a pan sauce from the gravy by quickly sautéing some shallots in the pan, adding a little broth, water or red wine, reducing the mixture and finally stirring in some butter.

We love lamb chops served with polenta, mashed potatoes or celery root. For a green, some fried snow peas or cooked and sautéed asparagus or green beans. A light tossed green salad simply dressed with extra virgin olive oil and vinegar is also delicious.

Do you love lamb? Try these recipes:

  • moussaka
  • Lambcurry
  • Lamb stew with root vegetables
  • Greek lamb burgers with tzatziki sauce
  • Spicy lamb stew with chickpeas

Lamb chops with rosemary and garlic

preparation time
10 mins

cooking time
10 mins

30 minutes

total time
50 minutes

up to 3 servings

Double rib lamb chops, with two ribs per loin, gives a thicker cut of meat than single rib chops and is more forgiving of cooking time if you like your lamb rare or medium-hard.

For single rib chops, which are thinner cuts, you need to be more careful and sear quickly to avoid overcooking the chops.

Lamb tastes best when cooked rare or medium rare. Shorter cooking time error than expected, this way you can keep cooking them when you want them better done.


  • 1 lb Lamb chops

  • 2 tablespoon chopped fresh rosemary

  • 2 teaspoon Salt

  • 1 teaspoon fresh ground black pepper

  • 1 Clove of garlic, chopped

  • 4 tablespoon extra virgin olive oil, divided


  1. Marinate lamb chops:

    In a small bowl, combine rosemary, salt, pepper, garlic, and 2 tablespoons olive oil. Brush the lamb chops with the mixture and rub into the meat with your fingers. If you work with double rib chopscover and let stand at room temperature for 30 to 45 minutes.

    If you work with individual rib chopsand you want the result to be rare, leave the chops in the rub in the fridge, don’t let them come to room temperature or the thin ribs will easily overcook when searing in the next step.

    You can also marinate the chops in the fridge for up to 24 hours. (Leave double rib chops at room temperature 30 to 40 minutes before cooking.)

  2. Roast lamb chops:

    Heat the remaining 2 tablespoons olive oil in an ovenproof skillet over high heat. When the oil is simmering hot, sear the chops. Sear double rib chops on all sides, about 2 to 3 minutes per side. When working with single rib chops, sear on two sides only and just a minute (or less) on each side if you want the result rare or semi-rare.

  3. Check doneness:

    If you want your lamb chops raw by this point, they’re probably cooked enough.

    If you would like your chops to be cooked more, you can place them in a 400F oven for 3 to 5 minutes, or leave 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 that checking the internal temperature with a thermometer can be impractical. For this reason, I use the finger test to check the doneness of the chops. However, 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.

  4. Rest the chops:

    When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.

nutritional information (per serving)
506 calories
37g Fat
1g carbohydrates
43g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!