Lamb Chops with Garlic & Rosemary Recipe (Lamb Lollipops)

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5 from 5 votes

Lamb Chops with Garlic & Rosemary Recipe (Lamb Lollipops)

Lamb chops seared to perfection in a cast iron skillet and drizzled with garlic and rosemary-infused drippings.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: French

Servings:

Author: Shawn Williams

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 20-30 minutes before 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 flavor. Remove from the pan and let rest for 5 minutes before serving.

Notes

Always take the meat off the cooking surface 5-7 degrees ahead of the desired final temperature as it will continue to heat as it rests.

Remove lamb from the refrigerator 20-30 minutes before 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.

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

Nutrition