Lamb Chops with Garlic-Rosemary Sauce

Besides the complete and total disaster that was Thanksgiving dinner of 2007, in which Mark and I tried to roast a twelve-pound turkey on a cookie sheet, I don’t recall ever cooking many meats in my kitchen besides chicken, beef or pork. I mean, those are pretty all-encompassing meats… you can do a lot with them. But, as I’ve grown up, my palate has also done a little growing up, and I decided it was about time to leave my comfort zone and introduce a new meat to our dinner table. So, I went on a quest to the store looking for something, but not sure what. I guess it was just my luck that, yesterday only, a package of four lamb chops was on sale for four dollars. Bingo!

I had never cooked lamb, so I was a little nervous that I wouldn’t get it right the first time. Much to my surprise, though, it couldn’t have been easier! The lamb was perfectly pink and tender after only six minutes of pan-searing, and the garlic-rosemary butter sauce drizzled over the meat made it ever more moist and mouthwateringly “mmm.”

Similar to when you’re pan-searing beef, you should always pat the lamb dry to soak up excess moisture and get that nice brown color. I served it with some roasted potatoes and sautéed zucchini. Otherwise, the photo pretty much speaks for itself – Look at what you can do with a few chops, some basic ingredients, and just six minutes!

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PrintPrint Recipe

Lamb Chops with Garlic-Rosemary Sauce

Yield: Serves 4


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 or cast iron pot, 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.



15 Responses to “Lamb Chops with Garlic-Rosemary Sauce”

  1. #
    Cherine — May 20, 2010 @ 7:38 pm

    This looks really good and flavorful!

  2. #
    Georgia — May 20, 2010 @ 8:07 pm

    Thank you, Cherine! How funny, you posted about lamb on the same day!

  3. #
    Chef Dennis — May 20, 2010 @ 9:04 pm

    They look spectacular!! wow!!

  4. #
    Georgia — May 20, 2010 @ 11:22 pm

    Thanks, Dennis!

  5. #
    Taimi — May 22, 2010 @ 4:36 am

    Not to be Li’l Miss Fussypants, but your picture above has lamb loin chops but the recipe lists lamb shoulder chops. To think about this in more familiar beef-y terms, you made a T-bone and the recipe listed a London Broil. I know some people get all scared when they can’t follow a recipe exactly. Personally, I think lamb loin chops are way yummier!

  6. #
    Georgia — May 22, 2010 @ 4:43 am

    Thanks for catching that, Taimi! The recipe has been corrected to note that they were loin chops.

  7. #
    Linn @ Swedish Home Cooking — May 22, 2010 @ 11:35 am

    Lamb chops can never go wrong! Lamb is my absolute favorite meat. Mm.

  8. #
    Wheels and Lollipops — May 22, 2010 @ 12:10 pm

    Looks delicious ! We are big lamb lovers here so will give this a try.

  9. #
    Georgia — May 22, 2010 @ 10:52 pm

    Yes, definitely Linn! Thank you both for visiting!

  10. #
    Lacie Hoffman — June 3, 2010 @ 5:49 pm

    Good morning,

    I’m an intern with Superior Farms and I noticed your great article on your preparation of lamb and that you all are lamb lovers!! We are kicking off the summer with our summer grilling promotion at We’re giving away a Mediterranean cruise for two and promoting simple Mediterranean seasonings for lamb. We are hoping to get more lamb lovers this summer by highlighting delicious recipes and cooking tips. If you have any posts coming up, we would love to hear about them! Also, look for us on Facebook.

    Thank you for your time!


    Lacie Hoffman

  11. #
    large pot sale — January 10, 2011 @ 9:10 pm

    This is cool! And so interested! Are u have more posts like this? Plese tell me, thanks

  12. #
    Kate — February 21, 2014 @ 2:15 pm

    I made this recipe the other night with our own Maine raised lamb and they were delicious!! Easy and so good… a perfect recipe. Thank you!

  13. #
    hanif mciver — March 8, 2015 @ 7:33 pm

    Made them absolutely gorgeous flavor

  14. #
    Anita — March 15, 2015 @ 9:01 pm

    Thank you for the easy and tasty recipe. I added cream to the sauce to counter some of the tartness for my husband’s taste buds. We were quite pleased with the dish. I will definitely cook this again.

  15. #
    Dana Keller — July 14, 2015 @ 9:20 pm

    I’ve made a lot of lamb chops, but this recipe was the easiest and tastiest yet! This will be my go-to lamb chop recipe!

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