These pan-seared lamb chops are marinated in rosemary and garlic, have perfectly crispy edges and take just 6-10 minutes to make (once they’ve been marinated, of course). These tender chops make such an elegant spring or Easter dinner and impress every guest! This recipe also includes a mint-pistachio pesto to serve on the side!
I’m making these pan-seared lamb chops for Easter this year for my family. I’m serving them with lemon turmeric pearl couscous, and a beautiful Easter salad with tiny quail eggs! I love to plan an Easter meal by color-coordinating all the courses. The very first will include pretty greens, peaches, oranges and reds when I serve my crostini appetizers, then dinner will have lovely greens, yellows and these beautiful lamb chops!
Some folks get a little intimidated about making them perfectly, and not overdoing them. No worries! As long as you have a meat thermometer and you follow my tips for getting them to the perfect internal temperature, you’ll have absolutely perfect chops on the very first try!
Why This Recipe is Special
They are so EASY to make! – Holiday family dinners can be overwhelming. You want to impress, you want it to be special and you don’t want to be preparing something late into the night before. These lamb chops are simple, elegant and require nothing more than a little marinating and tossing in the pan!
The mint-pistachio pesto is equally easy to make, and equally special! – It’s a simple way to make your lamb chops even MORE special! It takes only 5 ingredients, tastes so fresh and complements the lamb beautifully.
It truly is a perfect Easter dinner recipe, especially for a small group – Lamb rib chops are usually a rare treat. They aren’t exactly inexpensive. If you have a small enough group though, you can make this very special recipe and not break the bank.
Ingredient Notes
Lamb chops – This recipe is for lamb rib chops, but if you would like to use lamb loin chops, you can follow the recipe almost exactly and they should be just as nice. Lamb loin may be a bit thicker than rib chops, so it may take a little longer to get to your desired level of “done-ness,” but that should be the only main difference.
White balsamic vinegar – Make sure to use white balsamic vinegar in the mint pesto. If you use standard balsamic vinegar, the color isn’t so nice, and it doesn’t look very appetizing.
Pistachios – I love mint pesto with pistachios, but you can always use traditional pine nuts if you prefer. You can also substitute pepitas (pumpkin seeds) or even almonds and create a lovely pesto.
How to Make This Recipe
Note: Although there are only 3 lamb chops in my photos, this recipe is for 6.
To Make the Lamb Chops
1. Mince 3 tbsp. rosemary and 2 tbsp. of garlic.
2. Place 6 lamb rib chops in a large, sealable bag with minced rosemary, 2 oz. olive oil, minced garlic, 1 tsp. salt and ½ tsp. pepper. Massage the bag slightly to make sure the chops are equally covered in the marinade. Refrigerate for at least 1 hour.
3. Once lamb has marinated, use a paper towel to blot lamb chops and brush off some of the garlic and rosemary. You don’t want too much of it still stuck to the meat or it may char as it sears.
4. Add 1 tbsp. olive oil to the pan, and turn the heat to MEDIUM-HIGH. Allow the pan to get very hot, about 1-2 minutes. Place lamb chops in the oil, at least an inch apart, and allow them to sear without moving or flipping for 3 minutes. Then, carefully flip them to the other side. Use a meat thermometer to check for doneness. If you want your chops to be RARE, the temperature should be 120 F. If you want them to be MEDIUM RARE, the temperature should be 125 F. If you want them MEDIUM, the temperature should be 135 F. And for WELL DONE, 145 F. If after the chops have been in the pan for 6 minutes, and you want them to be more fully cooked, turn the heat to MEDIUM-LOW, flip them, and allow them to cook for just 1 minute on each side, flipping until they reach your desired temperature. Serve right after removing from pan.
To Make the Mint Pesto
1. In a food processor, add 1 cup fresh mint, 1 tbsp. pistachios, 5 tbsp. olive oil, 1½ tsp. white balsamic vinegar and 1 tsp. freshly grated parmesan.
2. You should have about 3 tbsp. mint-pistachio pesto.
Common Questions
Nope. Everything is done right in the pan. With this recipe, they will be fully cooked.
The only real way to tell, unless you’re used to cooking them, is with a meat thermometer. As listed above, here is your guide to the perfect temperatures: If you want your chops to be RARE, the temperature should be 120 F. If you want them to be MEDIUM RARE, the temperature should be 125 F. If you want them MEDIUM, the temperature should be 135 F. And for WELL DONE, 145 F.
Lamb is very delicate and you don’t want something that will overpower it. Light asparagus sides, gently seasoned potatoes, spring vegetables, salads with mild dressings and root vegetable cream soups are lovely. See below for specific suggestions.
If you’re also serving side dishes, 2-3 chops is perfectly fine per person.
A Few Side Dish Suggestions
- Lemon Turmeric Pearl Couscous (that’s the recipe I used with these lamb chops in the photos)
- Easter Salad with Deviled Quail Eggs (a perfect salad for lamb whether it’s Easter or not)
- Baked Lemon Asparagus (a very easy side dish that’s also impressive)
- Instant Pot Pumpkin Risotto with Caramelized Onions (if serving in the Fall)
- Homemade French Onion Soup (if you want to make an extra fancy night of it)
Now Help Yourself to More Easter Inspiration!
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Perfectly Pan-Seared Rosemary Lamb Chops
Equipment
- sharp knife and cutting board
- large, sealable plastic bag
- large frying pan
- meat thermometer
- food processor – for the mint-pistachio pesto
Ingredients
For the Lamb Chops
- 6 lamb rib chops
- 3 tbsp. rosemary – minced (5-6 large sprigs)
- 2 oz. olive oil – and 1 tbsp. for the pan
- 2 tbsp. garlic – minced (4 large cloves)
- 1 tsp. salt
- ½ tsp. pepper
For the Mint-Pistachio Pesto
- 1 cup mint
- 1 tbsp. pistachios
- 5 tbsp. olive oil
- 1½ tsp. white balsamic vinegar
- 1 tsp. fresh parmesan – finely grated
Instructions
For the Lamb Chops
- Mince 3 tbsp. rosemary and 2 tbsp. of garlic. Place 6 lamb rib chops in a large, sealable bag with minced rosemary, 2 oz. olive oil, minced garlic, 1 tsp. salt and ½ tsp. pepper. Massage the bag slightly to make sure the chops are equally covered in the marinade. Refrigerate for at least 1 hour.
- Once lamb has marinated, use a paper towel to blot lamb chops and brush off some of the garlic and rosemary. You don’t want too much of it still stuck to the meat or it may char as it sears.
- Add 1 tbsp. olive oil to the pan, and turn the heat to MEDIUM-HIGH. Allow the pan to get very hot, about 1-2 minutes. Place lamb chops in the oil, at least an inch apart, and allow them to sear without moving or flipping for 3 minutes. Then, carefully flip them to the other side.
- Use a meat thermometer to check for doneness. If you want your chops to be RARE, the temperature should be 120 F. If you want them to be MEDIUM RARE, the temperature should be 125 F. If you want them MEDIUM, the temperature should be 135 F. And for WELL DONE, 145 F. If after the chops have been in the pan for 6 minutes, and you want them to be more fully cooked, turn the heat to MEDIUM-LOW, flip them, and allow them to cook for just 1 minute on each side, flipping until they reach your desired temperature. Serve right after removing from pan.
For the Mint-Pistachio Pesto
- In a food processor, add 1 cup fresh mint, 1 tbsp. pistachios, 5 tbsp. olive oil, 1½ tsp. white balsamic vinegar and 1 tsp. freshly grated parmesan. You should have about 3 tbsp. mint-pistachio pesto.
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