Lamb Chops with Rosemary and Cracked Black Pepper
Tender and succulent, these Lamb Chops with Rosemary and Cracked Black Pepper are a show-stopping centerpiece for any meal. Marinated with a fragrant blend of fresh rosemary, garlic, cracked black pepper, and olive oil, each bite is bursting with savory depth and herby elegance. Quickly seared to perfection in a hot skillet, the lamb develops a golden crust that locks in its juicy, flavorful interior. A final squeeze of fresh lemon juice adds a zesty brightness that elevates this dish to gourmet status. Ready in just 25 minutes of active cooking and prep time, this recipe is as perfect for an elegant dinner party as it is for a cozy weeknight meal. Pair these chops with roasted vegetables, creamy mashed potatoes, or a crisp green salad for a complete, mouthwatering feast.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 2 tablespoons fresh rosemary
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons cracked black pepper
- 1 teaspoon sea salt
- 1 whole lemon
Instructions
Remove the lamb chops from the refrigerator and let them come to room temperature for about 20 minutes before cooking.
Finely chop the fresh rosemary and garlic cloves, then combine them in a small bowl with 2 tablespoons of olive oil, cracked black pepper, and sea salt. Mix to create a marinade.
Rub the marinade generously onto both sides of each lamb chop, ensuring they are evenly coated. For extra flavor, let the lamb chops marinate for 30 minutes to 1 hour if time allows.
Preheat a large skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon of olive oil and swirl to coat the pan evenly.
Once the skillet is hot, place the lamb chops in the pan without overcrowding. Cook for 3-4 minutes on the first side until a deep golden crust forms.
Flip the lamb chops and cook for an additional 3-4 minutes for medium-rare doneness, or adjust the cooking time for your preferred level of doneness.
Remove the lamb chops from the skillet and let them rest on a plate, covered loosely with aluminum foil, for 5 minutes to allow the juices to redistribute.
Before serving, squeeze fresh lemon juice over the lamb chops for a bright, zesty finish.
Serve the lamb chops warm, paired with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
3938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.0 g | 421% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.5 g | ||
| Protein | 233.1 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3321 mg | 71% | |
*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.
