Recipe courtesy of Georgia Downard

Lamb Chops with Garlic-Rosemary Sauce

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  • Total: 6 min
  • Cook: 6 min
  • Yield: 4 servings
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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


  1. 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.