Garlic Pepper Lamb Chops
Succulent and bursting with bold flavors, these Garlic Pepper Lamb Chops are a show-stopping dish perfect for weeknight dinners or special occasions. Tender lamb chops are seared to golden perfection, then basted in a luscious blend of garlic, fresh rosemary, and melted butter for a rich and aromatic finish. A hint of freshly squeezed lemon juice adds a bright, zesty note that beautifully balances the savory depth of the black pepper and garlic. With just 15 minutes of prep time and minimal ingredients like olive oil, sea salt, and pantry staples, this recipe is an effortless way to impress your guests. Serve these perfectly cooked lamb chops with their pan juices drizzled on top, and garnish with fresh rosemary sprigs and lemon wedges for a stunning presentation. Whether you’re celebrating a milestone or simply craving a gourmet meal at home, these Garlic Pepper Lamb Chops will not disappoint.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 4 pieces Garlic cloves
- 2 teaspoons Freshly ground black pepper
- 1 teaspoon Sea salt
- 3 tablespoons Olive oil
- 2 pieces Fresh rosemary sprigs
- 2 tablespoons Unsalted butter
- 1 piece Lemon
Instructions
Take the lamb chops out of the refrigerator and allow them to come to room temperature for 20-30 minutes.
Peel and finely mince the garlic cloves. Set aside.
Pat the lamb chops dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper.
Preheat a large skillet or grill pan over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering.
Place the lamb chops in the skillet and sear for 2-3 minutes per side until they develop a golden-brown crust. Avoid overcrowding the pan; cook in batches if needed.
Once seared, reduce the heat to medium and push the lamb chops to the sides of the pan. Add 1 tablespoon of olive oil, minced garlic, and rosemary sprigs to the center.
Cook the garlic and rosemary for 1 minute, stirring to release their aroma, being careful not to burn the garlic.
Add the butter to the pan and let it melt. Tilt the skillet slightly and use a spoon to baste the lamb chops with the garlic butter mixture for an additional 2 minutes.
Squeeze the juice of half a lemon over the lamb chops and stir gently to combine the flavors. Reserve the other half for garnish if desired.
Check the internal temperature of the lamb chops using a meat thermometer—145°F (63°C) for medium-rare. Continue cooking for another 1-2 minutes if needed.
Remove the lamb chops from the skillet and let them rest on a cutting board for 5 minutes to retain their juices.
Serve the lamb chops warm, drizzling any remaining pan juices over the top. Garnish with fresh rosemary sprigs and lemon wedges if desired.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 27.1 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
