Dinner

Lamb Chops

Name: Lamb Chops
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 8 lamb chops (1.5 inches thick, about 2 lbs total); 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 4 cloves garlic, smashed; 4 sprigs fresh rosemary; 2 tablespoons butter; 1 tablespoon fresh lemon juice

Thick-cut lamb chops with a golden crust and pink, juicy center, finished with aromatic herbs. Simple, elegant, and ready in under 20 minutes.

688calper serving 84gprotein 2gcarbs 36gfat 10min prep 12min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Lamb Chops — common questions

How do I know what thickness to buy?

Ask the butcher for chops cut 1.5 inches thick (not thin-cut). Thicker chops are forgiving—thin ones cook too fast and dry out. Plan on 2 chops per person.

What's the most common mistake?

Moving the chops around while searing. Leave them untouched for the full 3–4 minutes on each side so the crust develops. Moving them breaks the crust and prevents browning.

Can I use an oven instead of the stovetop?

Yes. Sear the chops in a hot oven-safe skillet for 2 minutes per side on the stovetop, then transfer to a 400°F oven for 6–8 minutes until the internal temperature hits 130°F for medium-rare.

What should I serve with lamb chops?

Mint sauce, chimichurri, or simply lemon wedges; roasted potatoes or couscous; a sharp green salad with vinaigrette. Lamb pairs beautifully with bright, acidic sides.

How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a 300°F oven for 8–10 minutes until just warm; do not microwave, as it toughens the meat.

Can I make this ahead?

Season the chops and refrigerate uncovered for up to 24 hours (this dries the surface for better browning), but sear them just before serving for the best crust and doneness.