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Lamb Chops with Garlic & Rosemary Recipe (Lamb Lollipops)

I was never much of a fan of lamb growing up. It has a very particular taste and can sometimes taste gamey or musky. However, lamb chops or ‘lamb lollipops’, slightly charred on the grill have always been the exception. Now, you add fresh garlic and rosemary to that equation and you’ve taken it to yet another level.

The main advantage of cooking lamb chops in a skillet is you can cook with the garlic, rosemary, and butter without everything falling through the grill grates. It lets you cook/sear the lamb within the flavors, while also fortifying your food with some iron (which is a good thing). You’ll be amazed how much flavor you can add to meat during a short cook period.

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How to Cook Lamb Chops

My Lamb chops recipe is very easy to make. I season both sides with plenty of salt pepper and then sear each side for about 5 minutes in a cast iron skillet on medium-high heat. This yields a perfectly juicy medium temp for lamb with a nicely seared exterior.

I like to save the butter, garlic cloves, and rosemary sprigs for the very end so it doesn’t burn. The trick is to create a garlic/butter/rosemary-infused sauce you can drizzle over the chops at the very end. It’s unreal.

Temperature for Lamb

Medium-rare lamb is served at around 130°F. Use a digital thermometer if you’re unsure. I personally like my lamb served around medium-rare/medium. Always take the meat off the cooking surface just ahead of the desired final temperature as it will continue to heat as it rests.

Doneness	Temperature Range
Rare	125°F
Medium rare	130-135°F
Medium	135-140°F
Medium well	145°F
Well done	150°F and above

Note: Searing lamb at high temps in a skillet tends to get smokey. Be prepared to use a vent fan or open a window.

Tip for Cooking Lamb Chops

Always take the meat off the cooking surface 5-10 degrees ahead of the desired final temperature as it will continue to heat as it rests.
Remove lamb from the refrigerator 20-30 minutes prior to cooking so it can come to room temp. This ensures more accurate cooking times.
Let lamb rest for 10 minutes after cooking and before cutting/serving. Just like steak, this allows the juices to settle and redistribute throughout the meat.
American lamb tends to be less gamey than Australian lamb due to its diet. Always buy fresh quality cuts that are brownish red with white fat. Avoid dull or grey-looking meat with yellowing fat.

What to Serve with Lamb Chops?

The sky is the limit here, but the group that instantly comes to mind is potatoes. Lamb is red meat, so anything that pairs well with a nice steak will most likely go with lamb. A few personal favs are cheesy rosemary mashed potatoes, roasted red potatoes, and bacon brussel sprouts. Savory, flavorful sides are the perfect complement to lamb.

Then again there is always mint jelly…but I still haven’t come to terms with that yet.

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