Lamb Chops with Garlic-Rosemary Sauce

Total Time:
6 min
Cook:
6 min

Yield:
4 servings

Ingredients
  • 2 garlic cloves
  • 4 lamb shoulder chops (each about 3/4 inch thick)
  • Salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 2 tablespoons rosemary
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken stock
  • 1 tablespoon butter
Directions

Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately 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, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.


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    Delish!!! I substituded Beef Stock in place of the chicken stock and it was amazing. I love this recipe!
    I cooked this last night and it was really easy, fast and tasty. I used fresh rosemary, definitely better and also on top of just salt and pepper on the meat, I added a little garlic powder. Just feel like Lamb needs a little extra help because it can have that funny taste. Other than that, I followed this receipt exactly and turned out great. Oh! and a little more fresh lemon juice too! The meat does need more than 2 min. per side. I cooked it 4 min. on first side and 3 min. on 2nd side and it was just pink inside, not bloody. Will definitely make again!
    Loved everything! Do need to crush dried rosemary and I did need to cook it longer. Very tasty!
    This was really easy to make, and the sauce both smelled and tasted fabulous. I had to cook the meat quite a bit longer (4 min/side, maybe even a bit more)to get medium rare, so maybe my chops were too thick? It was excellent regardless.
    As a recently retired "novice cook", this is just as I said. PS: If using dried rosemary, just crush with back of a spoon, or whatever!
    Very easy and great flavor. Will make again.
    Easy but flavorful. Recomend fresh rosemary. Limit oil for cooking to get more dreggs. Try this for none lamb eaters!
    This is a fast, easy, and delicious meal. We loved it! I will, however, use fresh rosemary next time instead of dried, as the dry stems were a bit "splintery."
    This was my first time cooking lamb at home. It was an easy to prepare and make recipe, great combination of flavors.
    THIS RECIPE WAS SIMPLE, QUICK AND EXTREMELY FLAVORFUL. I WOULD MAKE THIS OFTEN.
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