Garlicky Pan-Seared Lamb Chops Recipe

Lamb has a dynamic and distinct flavor that truly entices the taste buds. Any meal centered around lamb chops immediately feels elegant and refined, but believe it or not, it's not actually hard to cook chops right in your own kitchen. Recipe creator Jennine Rye adds another flavor profile to her lamb with the addition of garlic. "The garlic really is the star ingredient of this recipe as it just pairs so beautifully with lamb and is the dominant flavor next to it," Rye says. "It is such a fragrant and flavorful addition to any meal." You really can't go wrong with garlic!

While there are many delicious ways to prepare lamb, the garlic helps make the recipe unique, especially when combined with the lemon. "The lemon also really helps this lamb chop recipe shine though," explains Rye, "as it adds a sharpness to the other flavors making them stand out more." This is a dish you and your guests will long remember, but don't take our word for it — serve these garlicky pan-seared lamb chops at your next dinner party!

To make this recipe, you'll need four lamb chops, dried rosemary, garlic cloves, fresh lemon zest, salt, pepper, olive oil, and butter.

Crush the garlic cloves and mix them with the rosemary in a small bowl. Add in the lemon zest and 2 tablespoons of olive oil, and mix until well-combined. Once your mixture looks like a marinade, add salt and pepper to taste, and mix once again.

Now, it's time to marinate. Place the lamb chops on a plate, then pour the garlicky marinade on top of the chops. You can use a utensil to ensure the dregs of the mixture is applied to the meat. Massage the marinade into the meat with your fingers to try ensure thorough coverage of the meat, and to tenderize it. Cover your chops with foil or film and put the whole plate into the fridge for at least 30 minutes, but up to a day.

The actual cook time is pretty quick, so you can wait until everybody is about ready to eat. Start by heating the final 1 tablespoon of oil in a pan. Once the pan and oil are hot, you can pull out the marinating lamb chops and carefully add them to the pan. Sear the chops for about 2 minutes on one side, then turn them over and sear the other. "The chops will be ready to turn in the pan when they have taken on a beautiful deep golden brown color on the underside," Rye explains.

After about a minute cooking your chops on the second side, they're ready for the final ingredient: butter. Drop the butter into the pan and heat it until the butter is foaming. Spoon the foaming butter over the chops for about 30 seconds, then remove the chops from the pan onto a plate. Cover it with foil and allow the chops to sit for 5 minutes. Finally, after those 5 minutes, you're ready to serve and enjoy.

"I tend to serve this with two lamb chops per person, although it can really depend on the size of the chop and how much the individual prefers," Rye says. "Lamb chops are a great classic meat, so they pair really well with other classic sides such as roasted vegetables, fresh steamed greens, mashed or boiled potatoes. Risotto is also a lovely option as a side dish for this recipe."