Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Grilled rosemary lamb chops
Grilled rosemary lamb chops with roasted vegetables

Pan-Seared Rosemary Lamb Chops

Author: Flavelo
Recipes Main Courses
Rack of lamb is one of the most elegant and tender cuts. The secret is cooking it medium-rare (pink): lamb is lean, so overcooking makes it dry and tough immediately. Rosemary oils and strong garlic balance the distinctive, gamey flavor of the meat.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grill pan or cast iron skillet
  • Bowl for marinade
  • Tongs

Instructions

1 ✓

Make marinade: mix oil, lemon juice, chopped rosemary, and crushed garlic.

Tip: Lemon acidity tenderizes fibers slightly.
2 ✓

Coat chops in marinade and refrigerate for 2 hours. Remove 30 mins before cooking to reach room temp.

Tip: Cold meat shocks in the hot pan, burning outside while staying raw inside. Let it warm up.
3 ✓

Heat pan until very hot. Salt meat right before cooking.

Tip: Salting too early draws out moisture. Save salt for the end with this cut.
4 ✓

Sear chops for 3-4 minutes per side until crusted. Keep inside pink.

Tip: Don't move them constantly; let them sear!
5 ✓

Rest meat for 5 minutes before serving.

Tip: Resting allows juices to redistribute throughout the meat.

Recipe FAQ

How do I know it's done?
Use a thermometer! 130°F is medium-rare (pink), 140°F is medium. Don't overcook!
The meat smells strong.
The fat carries the smell. Trim excess fat before cooking and use plenty of lemon juice in the marinade.

Ingredients

  • 8 whole Lamb Rib Chops
  • 3 sprigs Fresh Rosemary
  • 4 cloves Garlic
  • 3 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tsp Coarse Salt
  • 1 pinch Freshly Ground Pepper