Rosemary Garlic Lamb Chops
Today I’m sharing one of my all-time favorite recipes: Rosemary Garlic Lamb Chops. Believe me when I say, this Mediterranean-inspired dish with fresh rosemary, thyme, and a Cognac-Dijon mustard pan sauce is spectacular. Since I first wrote the recipe, my wife and I have made it more than a dozen times—it’s that good! Table of Contents Why You’ll Love Rosemary Garlic Lamb ChopsIngredients for Rosemary Garlic Lamb ChopsGetting a Good Crust on Lamb ChopsHow to Make Rosemary Lamb ChopsPrepGrilling TimePan SauceAssemblyWhat to Serve with Rosemary Garlic Lamb ChopsHow to Store Leftovers & ReheatMore With LambFAQsFlavor X Fire & FOOD X FireRosemary Garlic Lamb Chops Recipe Why You’ll Love Rosemary Garlic Lamb Chops Ingredients for Rosemary Garlic Lamb Chops Getting a Good Crust on Lamb Chops How to Make Rosemary Lamb Chops PrepGrilling TimePan SauceAssembly Prep Grilling Time Pan Sauce Assembly What to Serve with Rosemary Garlic Lamb Chops How to Store Leftovers & Reheat More With Lamb FAQs Flavor X Fire & FOOD X Fire Rosemary Garlic Lamb Chops Recipe Why You’ll Love Rosemary Garlic Lamb Chops This rosemary garlic lamb chops recipe is so freakin’ delicious and so easy to make, you gotta try it for yourself! Before we dive into this easy recipe with a fast cook time, let me explain why it’s such an absolute must-try. First of all, nothing in this world brings out the flavor of lamb quite like rosemary and fresh thyme. If it’s your first time tasting the combo, it won’t be your last. And then it just gets better with the addition of all the other savory ingredients. A delectable crust from a perfect sear makes every bite of tender meat irresistible. The best part? Hard to say, but it might be the rich buttery Dijon mustard pan sauce. Add flavor to everything you’re cooking shop over the fire spice lines If you love lamb, check out these other OTFC recipes: Cast Iron American Lamb Chops, Smoked Leg of Lamb, Grilled Lamb Arayes, Spiced Lamb Kebabs with Mint Chimichurri, and Crown Roast of Lamb. Ingredients for Rosemary Garlic Lamb Chops Lamb Rib Chops – For seasoning the lamb, you’ll need some fresh rosemary, garlic, thyme, salt, black pepper, and fresh lemons for the lemon juice. If this flavor profile isn’t your favorite, check out my other Grilled Lamb Chops recipe! Pan Sauce – Cognac, garlic, balsamic vinegar, butter, and Dijon mustard create the perfect sauce. Lamb Rib Chops – For seasoning the lamb, you’ll need some fresh rosemary, garlic, thyme, salt, black pepper, and fresh lemons for the lemon juice. If this flavor profile isn’t your favorite, check out my other Grilled Lamb Chops recipe! Pan Sauce – Cognac, garlic, balsamic vinegar, butter, and Dijon mustard create the perfect sauce. Getting a Good Crust on Lamb Chops Achieving that coveted crust when cooking lamb is easier than you think. The secret to the best results? Allow your lamb chops to sit at room temperature for about 15 minutes before cooking. This simple step is simply the right way to ensure that your chops cook evenly and develop that beautiful crust we all love. How to Make Rosemary Lamb Chops Prep Alright, let’s get this flavorful lamb chop recipe started. First, grab a small bowl and toss in the thyme, rosemary, minced garlic, kosher salt, and black pepper. Give the ingredients a good mix. Now, pat your lamb chops dry with a paper towel. Then, go ahead and season them generously with the mixture you just made. Set them aside for now. Grilling Time Next up, fire up your grill to a medium-high temperature, around 375 degrees F should do the trick. While that’s heating up, grab a cast iron skillet and place it on the hot grill about 1-2 minutes before you start cooking. Drizzle a bit of olive oil into the large skillet to get it preheated. Once your pan’s at the right hot temperature, it’s time to cook those lamb chops. Lay them on the grill and let them sizzle away for about 3 minutes on each side. Keep an eye on them. Using your instant read thermometer as a guide, aim for an internal temperature of 145 degrees F for the desired doneness. Just before they’re done, squeeze some fresh lemon juice over the top for a burst of extra flavor. Now, after that short cooking time, take off your lamb chops and let them rest for a bit. Pan Sauce While the chops are resting, let’s make that delicious pan sauce. Pull the skillet off the high heat and dial the grill temperature down to a medium-low temperature, around 300 degrees F. Pour in some Cognac to deglaze the skillet, then toss in the garlic cloves and let them turn golden brown for about a minute. Now, add in the butter, Dijon mustard, and balsamic vinegar. Give it all a good mix. Be sure to move the skillet away from the heat to prevent the sauce from burning. Assembly Once your pan sauce is ready to roll, add those lamb chops back into the skillet and let them simmer in the delectable sauce for about a minute. By now your senses should be going wild from all the amazing aromas coming from that pan! Final step? Sprinkle some chopped parsley on top for a pop of color and flavor, and you’re ready to dig in! Enjoy every juicy, flavorful bite of your perfectly cooked Rosemary Garlic Lamb Chops. Cheers to good food and good company! What to Serve with Rosemary Garlic Lamb Chops Pair your Rosemary Garlic Lamb Chops with your favorite side dishes for a complete dining experience. I recommend serving them alongside roasted vegetables, mashed potatoes, or a crisp green salad for a well-rounded meal. How to Store Leftovers & Reheat If you happen to have leftovers (although I doubt there will be any!), store the lamb in an airtight container (or ziploc bag) in the refrigerator for up to three days. To reheat, simply place the lamb chops in a hot pan over medium heat until warmed through. If you’re feeling motivated, make some more pan sauce to drizzle over the reheated meat. More With Lamb FAQs Are lamb loin chops the same as lamb chops? So, while lamb loin chops are a type of lamb chop, not all lamb chops are loin chops. Lamb loin chops specifically come from the loin of the lamb, which is known for its tender and flavorful meat. For the best lamb, including my favorite rack of lamb, try sourcing some online instead of getting it from the grocery store. Here are some great options: D’Artagnan, DeBragga, Allen Brothers, and Meet N’ Bone. What’s so special about New Zealand lamb? New Zealand lamb, sourced from the lush green pastures of New Zealand, is primarily grass-fed, resulting in a milder flavor and leaner texture compared to US lamb, which may be grass-fed or grain-fed, offering a richer taste and slightly more marbling. Can I skip the alcohol in the pan sauce? Absolutely! If you prefer not to use alcohol in your cooking or don’t have a bottle of Cognac on hand, you can skip the deglazing step. Or, substitute with chicken or beef broth for added flavor. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Lamb Ingredients: ▢ 8-10 Lamb Chops▢ 2 tsp of Rosemary minced▢ 6 Garlic Heads minced▢ 2 tsp of Thyme minced▢ 1 tbsp of Kosher Salt▢ 1 tbsp of Black Pepper▢ 1 Lemon juiced▢ 1.5 tbsp of Oil▢ Chopped Parsley for garnish ▢ 8-10 Lamb Chops ▢ 2 tsp of Rosemary minced ▢ 6 Garlic Heads minced ▢ 2 tsp of Thyme minced ▢ 1 tbsp of Kosher Salt ▢ 1 tbsp of Black Pepper ▢ 1 Lemon juiced ▢ 1.5 tbsp of Oil ▢ Chopped Parsley for garnish Pan Sauce: ▢ 1 tbsp of Cognac▢ 4 Garlic Cloves minced▢ 2 tbsp of Balsamic Vinegar▢ 5 tbsp of Butter▢ ⅛ cup of Dijon Mustard ▢ 1 tbsp of Cognac ▢ 4 Garlic Cloves minced ▢ 2 tbsp of Balsamic Vinegar ▢ 5 tbsp of Butter ▢ ⅛ cup of Dijon Mustard In a bowl, mix together the rosemary, minced garlic, thyme, kosher salt and black pepper. Pat your lamb chops dry and season thoroughly with the seasoning mixture. Set aside until you are ready to use.Preheat your grill to medium high temperature (about 375F). Add a cast iron skillet on the grill 1-2 minutes before cooking with oil to preheat.Add your lamb chops to the grill and cook for about 3 minutes per side or until they reach 145F internal for medium rare. Right before pulling them off, squeeze lemon juice over the top. Once done, pull them off and let rest.Pull your skillet off the high heat to a more medium-low temperature (around 300F). Deglaze the skillet with the cognac. Next, add the garlic cloves and let brown (about 1 minute). Finally, add your butter, dijon mustard and balsamic vinegar. Mix together thoroughly. Move the skillet away from heat in order to prevent burning.Once the pan sauce is ready to go, add your lamb chops back to the skillet to simmer for 1 minute. Top with chopped parsley and enjoy! In a bowl, mix together the rosemary, minced garlic, thyme, kosher salt and black pepper. In a bowl, mix together the rosemary, minced garlic, thyme, kosher salt and black pepper. Pat your lamb chops dry and season thoroughly with the seasoning mixture. Set aside until you are ready to use. Pat your lamb chops dry and season thoroughly with the seasoning mixture. Set aside until you are ready to use. Preheat your grill to medium high temperature (about 375F). Add a cast iron skillet on the grill 1-2 minutes before cooking with oil to preheat. Preheat your grill to medium high temperature (about 375F). Add a cast iron skillet on the grill 1-2 minutes before cooking with oil to preheat. Add your lamb chops to the grill and cook for about 3 minutes per side or until they reach 145F internal for medium rare. Add your lamb chops to the grill and cook for about 3 minutes per side or until they reach 145F internal for medium rare. Right before pulling them off, squeeze lemon juice over the top. Once done, pull them off and let rest. Right before pulling them off, squeeze lemon juice over the top. Once done, pull them off and let rest. Pull your skillet off the high heat to a more medium-low temperature (around 300F). Pull your skillet off the high heat to a more medium-low temperature (around 300F). Deglaze the skillet with the cognac. Deglaze the skillet with the cognac. Next, add the garlic cloves and let brown (about 1 minute). Next, add the garlic cloves and let brown (about 1 minute). Finally, add your butter, dijon mustard and balsamic vinegar. Mix together thoroughly. Move the skillet away from heat in order to prevent burning. Finally, add your butter, dijon mustard and balsamic vinegar. Mix together thoroughly. Move the skillet away from heat in order to prevent burning. Once the pan sauce is ready to go, add your lamb chops back to the skillet to simmer for 1 minute. Top with chopped parsley and enjoy! Once the pan sauce is ready to go, add your lamb chops back to the skillet to simmer for 1 minute. Top with chopped parsley and enjoy! Getting a Good Crust on Lamb Chops Achieving that coveted crust when cooking lamb is easier than you think. The secret to the best results? Allow your lamb chops to sit at room temperature for about 15 minutes before cooking. This simple step is simply the right way to ensure that your chops cook evenly and develop that beautiful crust we all love. Calories: 1570kcal | Carbohydrates: 16g | Protein: 170g | Fat: 87g | Saturated Fat: 39g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 590mg | Sodium: 4292mg | Potassium: 2381mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1013IU | Vitamin C: 37mg | Calcium: 167mg | Iron: 17mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!