Lamb Chops with Garlic and Rosemary

Article by: Krissy Downey

The Food Network test kitchen brings you an expertly tested recipe for Lamb Chops with Garlic and Rosemary. Users rave that the recipe is easy – even for people who have never cooked lamb chops before – and it yields exponentially delicious results. Plus, our additional lamb chop guide before outlines everything you need to know about buying and cooking lamb chops, from the different types of lamb chops to how to know lamb chops are done cooking. Read on for more.

Types of Lamb Chops

Rib Chops

Often called lamb lollipops because of the small handle of bone, these are the most tender lamb chops. They are known for their smooth texture and mild flavor.

Loin Chops

These lamb chops look like mini T-Bone steaks, with tender meat on both sides of the bone. These are meatier than rib chops and typically have a richer flavor.

Shoulder Chops

Shoulder chops are larger cuts that come from, of course, the shoulder. They are less tender than rib and loin chops, so they need to cook slowly, making them not ideal for pan-searing.

How to Shop for Lamb Chops

Lamb chops are usually available at your local grocery store. With the below information in your back pocket, you’ll have everything you need to make the right selection for what you’re cooking. And always remember you can ask your butcher if you have questions about selecting the right lamb chop.

Cut

Choose the right cut based on what you’re cooking. For our lamb chop recipe, lamb loin chops yield a juicy and flavorful result.

Marbling

Marbling is the term used to describe the streaks of fat running through the meat. While it’s not as essential as it is with beef, you want to select lamb chops with sufficient marbling for proper flavor and tenderness.

Color

Lamb chops should have a vibrant, pink-ish red color. Dull or grey-toned meat is likely low quality and/or not fresh.

Thickness

For our lamb chop recipe, select chops that are about 1-1 1/2 inch thick. You want them to be thick enough that they stay pink in the center during pan-searing. Thinner chops can over cook quickly, making them less tender.

Trim

Lamb rib chops are sold either frenched or untrimmed. The entire fat cap covers the bone on untrimmed chop. Frenched lamb chops have had the fat cap partially or completely removed, exposing several inches of the rib bones. Frenched lamb chops have an elegant, restaurant quality appearance, but the process is totally cosmetic and can be skipped.

Lamb Chops Temperature Guide

Remember: when searing lamb chops, a meat thermometer is the best way to guarantee the lamb is cooked to your preferences.

Rare: 115 to 120 degrees F

Medium- rare (our preference): 120 to 125 degrees F

Medium: 130 to 135 degrees F

Medium-well: 140 to 145 degrees F

Well-done: 150 to 155 degrees F

What Is a Pan Sauce?

Our elegant lamb chop recipe uses garlic, rosemary, wine, chicken stock, mustard, and heavy cream to create a sauce that is bursting with flavor and creates a stunning presentation. The pan sauce brings together the entire dish, but it is so easy to make and takes under fifteen minutes.

A pan sauce is a rich sauce made by deglazing a pan after searing meat in that same pan. When you sear meat in a hot pan, browned bits (called fond) stick to the bottom of the pan, which become the base of the sauce. After cooking the meat, you remove it from the pan and add aromatics like garlic or shallots, then liquid, like wine and/or stock, which take up the browned bits (formally known as fond) off the bottom of the pan. The sauce is then simmered to reduce and concentrate the flavors. Once the sauce has thickened, fat like butter or cream is often swirled in to create an extra richness. Pan sauces are an easy way to make an elegant main course, adding depth, moisture, and flavor to the dish.

What to Serve with Lamb Chops

Lamb chops pair well with a variety of side dishes, from mashed potatoes to simple veggies. Lamb is also known for pairing very well with mint, so sides like Butter Mint Peas or Pan-Roasted Carrots with Mint and Parsley Gremolata are sure to be lovely accompaniments. Whatever sides you choose, keep them simple, and let the lamb steal the show.