Rosemary Garlic Seared Lambchops
These Rosemary Garlic Seared Lamb Chops are tender, juicy, and packed with classic Mediterranean flavor. Fresh rosemary, garlic, and olive oil create a simple yet flavorful crust while a quick sear keeps the lamb beautifully tender. An easy restaurant-quality dinner that's perfect for weeknights or entertaining.
Ingredients
- 1.5- 2 lbs. of lamb chops
- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1 Tbsp. fresh rosemary finely chopped
- Salt and pepper to taste
FOR THE PANSAUCE
- 2 Tbsp. butter
- 1 Tbsp. finely minced garlic
- 1 Tbsp. finely chopped rosemary
- 1 Tbsp. corn starch
- 1/2 cup white wine
- Juice from 1 lemon
- 1 lemon sliced
- 1 cup chicken stock
- 1 Tbsp. chopped Italian parsley
Instructions
- Remove the lambchops from the refrigerator at least 20 minutes before cooking. Pat them dry then season with the rosemary, garlic salt and pepper. Massage the seasonings into the chops on both sides.
- In a heavy skillet or cast-iron pan heat the oil over medium high heat until shimmering.
- Add the lambchops to the hot pan and sear for 3-4 minutes on one side until a deep golden crust forms. Flip and sear the other side for another 3 minutes. Then remove and set aside.
- In the same pan add the butter, garlic and rosemary cook until soft and translucent . Add the corn starch and cook for 1 minute longer
- Deglaze the pan with the wine waiting until it is absorbed before adding the chicken stock and lemon juice and lemon slices. Simmer until sauce is beginning to thicken (3-5 minutes). Then remove the lemon slices.
- Return the lambchops back to the pan to heat through, basting the chops with the sauce. Finish with the Italian parsley .