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Pan Seared Garlic Rosemary Lamb Chops

Tender and savory lamb chops marinated in a bright herb marinade, seared to perfection in a hot skillet, perfect for special occasions or a cozy dinner.
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Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 560
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/2 cup extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 small shallot, diced
  • 1 1/2 tablespoons red wine vinegar or substitute with white wine vinegar or fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon lemon zest
  • Kosher salt and black pepper, to taste
For the Lamb
  • 2 1/2 pounds frenched rack of lamb, excess fat trimmed and cut into chops
  • 1 tablespoon canola oil for searing

Method
 

Preparation
  1. In a medium bowl, whisk together the olive oil, garlic, shallot, red wine vinegar, Dijon mustard, rosemary, thyme, lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Measure out 1/4 cup of the mixture, cover it, and refrigerate it to serve with the cooked lamb.
  3. Place the lamb chops in a gallon-size bag or a large bowl. Add the remaining marinade and turn the chops to coat them well.
  4. Cover or seal the container and refrigerate for 2 to 6 hours, turning the chops now and then.
Cooking
  1. Remove the chops from the marinade and pat both sides dry with paper towels.
  2. Season both sides with additional salt and black pepper to taste.
  3. Discard the marinade used for the raw lamb.
  4. Heat the canola oil in a large cast-iron skillet over medium-high heat.
  5. Once the oil is hot, arrange the chops in a single layer without crowding the pan and sear for about 3 to 4 minutes per side, cooking to 145°F or to your preferred doneness.
  6. Move the cooked chops to a plate and let them rest for 5 minutes.
  7. Spoon the reserved marinade over the top and serve right away.

Notes

Let leftover lamb cool, then refrigerate in an airtight container for 2 to 3 days. For best quality, freeze in a freezer-safe container for up to 2 to 3 months.