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3 seared lamb chops in a bowl with pearl couscous.
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5 from 2 votes

Perfectly Pan-Seared Rosemary Lamb Chops

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!
Prep Time5 minutes
Cook Time8 minutes
Marinating1 hour
Total Time1 hour 13 minutes
Course: Main Course
Cuisine: International
Diet: Gluten Free
Servings: 6 lamb chops
Calories: 248kcal
Author: Genevieve Morrison

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.

Notes

If you have side dishes as well, between 2 and 3 lamb chops per person is enough.
You don't also have to bake the lamb chops after searing.
Side dish suggestions: 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 post for specific suggestions.
 
Nutrition information is an estimate.

Nutrition

Serving: 1lamb chop | Calories: 248kcal | Carbohydrates: 9g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 420mg | Potassium: 466mg | Fiber: 4g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 9mg | Calcium: 149mg | Iron: 5mg