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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    This recipe is just amaze! So easy to make and great knowing I can have a wonderful meal for the family in no time! :
    Great recipe, I think I would have baked the lamb chops instead. But overall, the recipe had great flavor!
    Great recipe and very delicious i served my chops with some sauteed swiss chard and wild rice. 
    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.
    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.
    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.
    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!!!
    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!
    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!
    I thought I would never find this recipe again. I have misplaced it somewhere. I was just hoping this was the right website. Anyway....
     This recipe is the bomb if you have never liked lamb, this is the recipe to make. Everyone in my family thinks I am a gourmet chef when I make these!
     It's fast and ohhhhh sooooo delich! No kidding its that good!
    Very tasty. I had a couple bone in chicken breasts in the freezer so I used those instead. I finished cooking the dish in the oven for about an hour at 350. I treated this recipe as a variation on Alton's 40 cloves of garlic and a chicken recipe.
    I had a friend and his wife request lamb chops for dinner and I do not eat pork or red meat! I found this recipe and decided that I would try it, and what a hit! I marinated the rack of (2bone)lamb chops in oil, garlic and rosemary for a couple of hours, removed and patted them dry prior to the pan frying. I ate the lamb chop and it melted in my mouth I loved it. I can't wait to make this recipe again for my mother and sisters. I would highly recommend this recipe to anyone.
    i made these lamb chops for my husband's birthday dinner and he raved about them. he said the chops were the best he has had and the sauce was just STELLAR!
    This recipe is really tasty. I forgot to add the cream and it was still fantastic. Very easy and fast.
    Cook chops on Med not Med high. A really fast, easy, and delicious weekday meal.
    This recipe is so fun to make. It makes you feel like a profesional, yet it's not that hard! I made it for a night alone w/my husband without the kids, and boy was it a hit.
    You will love this recipe. Using fresh rosemary made a difference in the taste and the garlic enhanced the lamb as well.
    This was fairly easy, and my husband really enjoyed it despite his doubt about trying lamb chops. I did keep the chops warm in a low oven, making the sauce took about 10 minutes.
    A wonderful substitute for salmon if you want a romantic dinner for two!! Very easy as well!
    This was fabulous! It was simple, quick and very flavorful. The flavor was just perfect for lamb chops. The only deviation from the recipe I made, was to put the sauce back on low heat after blending in the mustard and cream. I let it come to a boil and simmered only a minute. This allowed the sauce to thicken up just a bit. I definitely will be making this recipe again. Thank you for such a delish recipe.
    My first attempt at lamb - and what a success! The sauce was delicious and cooking the lamb was a snap (just a little oil splatter, but that was the only problem).
    I have never liked lamb but my husband has always loved it. In the 15years we have been together I have never cooked lamb. Now that we are on Southbeach I was getting tired of fish and chicken and my grocery store had some lambchops on special one day. I found this recipe and prepared it today. My husband loved it! I actually enjoyed it as well and it was so easy to prepare. The lamb was not so "gamey" and was very tender (don't overcook it). The sauce was wonderful. We had a side of spaghetti squash and salads and are very satisfied. I highly recommend this recipe.
    I didn't have mustard in the kitchen when I made this, but it was still delicious.
    the lamb chops very good i gave the recipes a 100
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