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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.
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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Lamb Chops with Garlic & Rosemary Recipe (Lamb Lollipops)
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Dinner
- Cuisine: French
Description
Lamb chops seared to perfection in a cast iron skillet and drizzled with garlic and rosemary-infused drippings.
Ingredients
- 8 lamb chops (usually 1 inch thick)
- 2 tablespoons olive oil
- 2 whole garlic cloves, peeled
- 2–3 sprigs of fresh rosemary
- 2 tablespoons unsalted butter
- salt and pepper to taste
Instructions
- Let lamb rest on the counter for 20 minutes prior to cooking. Season each side of lamb liberally with salt and pepper.
- Heat olive oil in a cast iron skillet on medium-high heat. Wait until the skillet is nice and warm. Sear for 4-5 minutes per side, for medium.
- In the last 2 minutes, add butter, garlic, and rosemary to the edge of the skillet. Briefly tilt the pan so the drippings, butter, herbs, and garlic can sizzle together. When the chops are done, spoon the butter/juices over the chops to flavorize. Remove from the pan and let rest for 5 minutes before serving.
Notes
Note: Searing lamb at high temps in a skillet tends to get smokey. Be prepared to use a vent fan or open a window.
Rare | 115°F to 120°F |
Medium rare | 125°F |
Medium | 130°F |
Medium well | 145°F |
Well done | 150°F and above |
Keywords: lamb lollipops, lamb chops
The lamb lollipops were delicious following your recipe. Thank you!
★★★★★
I made this recipe and everything was amazing! Thank you.
★★★★★
Hi Shawn,
Dad and I tried these in our Lodge pan and they were delicious! We used our own Rosemary. Great recipe!?
Love, mom and dad
★★★★★
Hi Shawn and Patty,
Heard about your blog from Mom. I showed uncle Joey the lamb lollipop recipe… Definitely his favorite. Hope all is well with you.Look forward to seeing you when we get home. Peace, Auntie Patty
Thanks Auntie Patty! Please let me know how they come out!