Lamb Chops with Garlic and Rosemary

Total Time:
35 min
10 min
25 min

4 servings (1/2 cup sauce)


Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.

Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.

Serve 2 chops per person with the sauce.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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4.9 25
Perfect. I agree with putting them in the 200 degree oven while making the sauce and like the idea of using an immersion blender on the sauce. The flavor is really nice and we had mashed cauliflower and steamed broccoli with lemon along with our lamb. item not reviewed by moderator and published
This recipe is just amaze! So easy to make and great knowing I can have a wonderful meal for the family in no time! : item not reviewed by moderator and published
Great recipe, I think I would have baked the lamb chops instead. But overall, the recipe had great flavor! item not reviewed by moderator and published
Great recipe and very delicious i served my chops with some sauteed swiss chard and wild rice. AWESOME!!!!!!!!!!!!!!!! item not reviewed by moderator and published
This was delicious! I used two sirloin lamb steaks about a pound total and took the suggestion of another to put the chops in the oven at 200 until you get the sauce ready. I also used my immersion blender on the sauce and I think that made it it even more awesome. I served it with mashed purple cauliflower that i found at my local produce stand. I use Rachel Rays mashed cauliflower recipe. item not reviewed by moderator and published
This is a decent recipe, with good flavor and nice, tender chops as a result, but it's not our favorite. There are better lamb chop recipes, like Rachel Ray's Moroccan Rub lamb chops (the best) and Lamb Chops au Poivre. item not reviewed by moderator and published
Cooked this for my girlfriend who had never eaten lamb before, and I had never cooked lamb chops before (although I am generally pretty good in the kitchen). She was floored with how good the meal tasted. The cook times yielded perfectly medium-rare chops, even though I didn't have a thermometer handy. As someone else suggested, I recommend having your oven preheated to 175-200 degrees so you can stash the chops in there while you are making the sauce. Otherwise they will get too cold while they are set aside. That's what I did and they were hot when I finished the sauce, but still nice and pink in the middle. I served with a simple side of some sauteed baby bella mushrooms and green beans. Very tasty. item not reviewed by moderator and published
I don't usually take the time to write reviews, but this was so good I had to give it 5 stars. We just had dried rosemary and half & half on hand and this was amazing, so I can only imagine if you had fresh rosemary and cream how delicious it would be. Definitely worth a try if you have some lamb loin chops and are looking for something to do with them. We had them w/some mashed potates and it was devine!!! item not reviewed by moderator and published
My fiance and I have made this recipe a few times and it never ceases to amaze me that I can create something this delicious. I would rather cook this dish at home than order lamb from a restaurant. It's will impress, and I plan to cook it for friends tonight! item not reviewed by moderator and published
I used this recipe to introduce my partner to lamb for the first time. It was a hit! The sauce is so easy to make, although I subsitituted Dijon for Whole-Grain mustard. It turned out perfectly and I'm definitely keeping this recipe on hand for a while! item not reviewed by moderator and published