Rosemary and garlic lamb chops

Name: Rosemary and garlic lamb chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: United Kingdom
Ingredients: 12 Lamb chops; 4 cloves garlic; 3 sprigs rosemary; 1 Lemon; 4 tbsp Olive oil; Flaky sea salt (to taste); Black pepper (to taste)

Lamb chops seared hot and fast with garlic and rosemary, crisp at the edges and pink inside.

20 min10 prep · 10 cook
EasyDifficulty
580 kcalper serving

Ingredients

4 servings

Lamb chops12
garlic4 cloves
rosemary3 sprigs
Lemon1
Olive oil4 tbsp
Flaky sea saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Chop the garlic and rosemary leaves and mix them with the oil and some lemon zest.
2
Rub the chops with the mixture and leave them at room temperature.
3
Heat a griddle or heavy pan until very hot.
4
Cook the chops in batches without crowding the pan, turning once, until browned outside and pink inside.
5
Let them rest briefly, then finish with flaky salt, pepper and a squeeze of lemon.

Tips and questions

How long do I cook lamb chops?: About 2–3 minutes per side in a very hot pan for pink chops. Let them rest 2 minutes before serving.
Can I marinate them in advance?: Yes, with the oil, garlic and rosemary for up to a day in the fridge. Add the lemon and salt only just before cooking.
What goes well with lamb chops?: Roast potatoes, grilled vegetables or a simple tomato salad.

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Rosemary and garlic lamb chops

Ingredients

Steps

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