Lamb Chops with Garlic-Rosemary Sauce

4 lamb loin chops

Salt and freshly ground pepper, to taste

2 tablespoons olive oil

2 garlic cloves, chopped

3 tablespoons crushed rosemary, divided

2 tablespoons fresh lemon juice

½ cup chicken stock

1 tablespoon butter


Pat lamb dry and season with salt, pepper and 1 tbsp. crushed rosemary. In a large skillet heat oil over medium-high heat until hot but not smoking, and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates.


Add garlic, 2 tbsp. rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 2 minutes. Whisk in butter. Pour sauce over lamb, or serve on the side in small individual bowls.


Serve with roasted potatoes and a sautéed vegetable, such as asparagus or zucchini.


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