Published: April 23, 2020 | Updated: August 6, 2025
Inspired by my travels through the Mediterranean, I’ve seen how countries like Greece, Italy, and France celebrate lamb with simple yet bold flavors like rosemary, garlic, and olive oil. These rosemary garlic lamb chops bring those same flavors to your home kitchen, blending my own hosting experience with traditional techniques I’ve tasted abroad. Continue reading as I share tips on marinating, searing, and pairing these lamb chops so you can serve a dish that feels both globally inspired and easy to master.
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In the recipe below, I recommend using fresh ingredients whenever possible. This meal can be prepared in 30 minutes or less, but I’ve also included optional steps for a quick meat brine. Brining helps open the pores of the meat, allowing deeper flavor to develop while reducing the gamey taste often associated with lamb. If time allows, I also suggest letting the lamb rest at room temperature in the marinade for one hour. However, if you’re short on time, feel free to skip both the brine and the one-hour marinade rest. This recipe will still deliver incredible flavor.
Rosemary Garlic Lamb Chop Video Instructions:
Why You’ll Love This Lamb Chop Recipe
- Quick & Impressive – These lamb chops look gourmet but come together in 30 minutes or less, making them perfect for a weeknight dinner or an elegant date night at home.
- Inspired by Mediterranean Cuisine – Influenced by the flavors of Italy and Greece, this dish brings a rustic, travel-inspired experience to your plate with simple, fresh ingredients.
- Perfectly Tender Every Time – With the tips in this recipe for brining and proper resting, the lamb comes out juicy, flavorful, and never dry.
Ingredients for Rosemary Lamb Chops:
- 6 pieces lamb chop loin
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 4 tbsp light olive oil (higher smoke point)
- 2 tbsp butter
- salt for seasoning & brine
- pepper for seasoning
How to Make Rosemary Lamb Chops:
Step 1: Brine the Lamb Chops (Optional, but Recommended)
Brining helps tenderize the meat, draw out excess blood, and reduce the gamey flavor. To make a brine for this recipe, you will need to:
- Fill a medium bowl with about 4 cups of cold water. Add 1/4 to 1/3 cup of coarse salt and stir until dissolved.
- Submerge the lamb chop loins in the brine solution. Let the lamb soak for 30 minutes at room temperature.
- After 30 minutes, remove the lamb chops and discard the brine. Pat the lamb chops dry with paper towels. They’re now ready to season and marinate.
Step 2: Prepare the Garlic-Rosemary Marinade
This simple marinade infuses the lamb with fresh, herbaceous flavor.
- Season the lamb chops with salt and pepper to your taste.
- In a small bowl or mortar, combine:
- 6 cloves garlic, minced (about 1 clove per chop)
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons light olive oil
- If using a mortar and pestle, grind the ingredients together to release more flavor. If not, mix well with a spoon.
- Spread the marinade generously on both sides of each lamb chop. Let the lamb rest at room temperature to absorb the flavors.
Step 3: Sear and Cook the Lamb Chops
- Heat a cast iron skillet over medium-high heat until hot. Add 2 tablespoons of butter and 1 tablespoon of light olive oil to the pan. Let them melt and heat through.
- Place the lamb chops into the skillet. You should hear a strong sizzle (this means the pan is hot enough). Add 1 sprig of fresh rosemary directly to the pan for extra flavor. Sear the lamb for 2–3 minutes per side, depending on thickness.
- While cooking: Use tongs to press the fat edge of each chop against the skillet to help it render. Tilt the pan and spoon the hot butter, oil, and rosemary drippings over the lamb (a technique called basting) for added flavor and moisture.
Internal Temperatures for Cooking Lamb:
Everyone also has different preferences when it comes to the internal temperature for their meat. As a quick guide, here are the temperatures you should look for to ensure your lamb is cooked to perfection:
- Rare: 115 to 120°F
- Medium-rare: 120 to 125°F
- Medium: 130 to 135°F
- Medium-well: 140 to 145°F
- Well-done: 150 to 155°F
As an alternative, you could also try cooking lamb inside of the air fryer, it’s soooo good! I have another recipe for air fryer lamb here.
How to Store Garlic Rosemary Lamb Chops
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their flavor and tenderness, reheat them gently in a skillet over low heat or in the oven at 300°F until warmed through. Avoid microwaving, as it can dry out the meat. You can also slice the leftover lamb and add it to salads, grain bowls, or wraps for an easy next-day meal.
What to Serve With These Lamb Chops
These Garlic Rosemary Lamb Chops pair beautifully with simple, flavorful sides that let the herb and garlic notes shine. Whether you’re hosting a dinner party or making a weeknight meal feel special, here are some perfect pairings to round out your plate:
- Grilled Vegetables
- Roasted Vegetables
- Sour Cream and Leek Mashed Potatoes
- Roasted Sweet Potatoes
- Garlic Roasted Green Beans
Rosemary Lamb Chops FAQs
Lamb loin chops are a specific type of lamb chop cut from the back of the lamb near the spine. They look similar to mini T-bone steaks and are prized for their tenderness and flavor. While “lamb chops” is a general term that can refer to several cuts (like rib chops, shoulder chops, or loin chops), loin chops are one of the most popular and widely used for quick-cooking methods like pan-searing or grilling.
You can find lamb chops at most major grocery stores, usually in the meat section near the beef and pork. For higher quality or specialty cuts like lamb loin or rib chops, check with your local butcher or visit stores like Whole Foods, Costco, or Sprouts. You can also order premium lamb online from specialty meat retailers or farms for fresher, more ethically sourced options.
Yes! Lamb chops are fantastic on the grill. Preheat your grill to medium-high heat and cook for about 3–4 minutes per side, depending on thickness. Don’t forget to let them rest before serving.
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Lamb Chop Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 6 pieces lamb chop loin
- 6 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 4 tbsp olive oil light olive oil (higher smoke point)
- 2 tbsp butter
- salt for seasoning & brine
- pepper for seasoning
Instructions
Brine Lamb Chops
- Take a bowl and fill it with water (about 4 cups or so)
- Add coarse salt to the water (about 1/4 – 1/3 cup)
- Place lamb chop loins into water brine solution and allow these to sit for 30 minutes. This will open up the pores of your meat for added flavor. Making a brine for your lamb before cooking will also remove some of the blood from the meat and the gamey smell/taste.
- After 30 minutes, remove your lamb chops from the brine solution and safely discard the water mixture. You are now ready to season and cook your lamb!
Marinade
- Salt and Pepper your lamb chop loins to your preference
- Mince garlic, and chop your fresh rosemary leaves.
- Take a mortar and pestle or a bowl and spoon and combine: 6 cloves of garlic (I calculate one garlic clove per chop), 2 tbsp of fresh rosemary, and 3 tbsp of light olive oil. If you have a mortar, you can release the flavors of these ingredients by grinding them together, or you can simply mix this marinade together by using a bowl and a spoon. Spread this marinade mixture on both sides of your lamb, and allow it to rest at room temperature for 1 hour.
Cooking Lamb Chops
- Take a cast iron skillet and heat the skillet until it is hot and ready. Drop in 2 tbsp of butter and 1 tbsp of light olive oil. Once the butter and oil are melted, place the lamb chop loins into the cast iron skillet. You should hear a sizzling sound. If you do not hear a sizzle, your skillet is not hot enough. After adding all of the lamb chops, add in 1 sprig of rosemary to the butter and oil mixture for additional flavor.
- As the lamb chops are cooking, occasionally pick up the lamb chops with a pair of tongs and press the fat against the pan. This will render or melt the fat for additional flavor. You will start to notice a nice even brown sear on your lamb chops.
- As the lamb chops are cooking, occasionally tilt your pan, and use a spoon to scoop up the butter, fat, and rosemary renderings, and drizzle these on top your lamb. This base will allow you to add these amazing flavors back into the open pores of your lamb. Repeat this process until your lamb reaches the preferred temperature:Rare: 115 to 120°F | Medium-rare: 120 to 125°F | Medium: 130 to 135°F | Medium-well: 140 to 145°F | Well-done: 150 to 155°F. An alternative way to check the temperature of your meat is to simply remove the lamb chop that is at the center of your pan, and cut it down the middle to see if you like the color of the meat. Enjoy!
wooow! I just had my dinner and night snacks, but this still makes me hungry. why is this so looking good and delicious??! <3 I love this!
I love lamb. Your lamb chops look delish. I will try this out when next Eid comes along.
ok this looks really yummy, i need to try this asap!
I love how easy they are to make. Especially for myself with 3 kids. I’ll need to try. Thanks for the recipe.
Thanks love! When this quarantine is over, I’ll make some for you! If you try before then, let me know how it turns out! ❣️
Believe it or not, I’ve never had lamb before. But my husband and my daughters LOVE it!
Wow, you make it sounds so simple. I think I’m going to try this. I’ve always been afraid to make lamb for the first time, because I never knew how to avoid that funny taste it sometimes has. But with all the spices, I feel pretty confident. I’ll let you know when I’ve tried it 😊
Wow! looks very simple recipe. I can arrange dinner date at home itself. Thank you.
wow. i really need to try this recipe. just printed and saved to my pinterest feed. this really looks amazing! perfect perhaps for Mother’s Day?
I have never cooked lamb chops – this sounds like a great, hearty recipe. Sounds like it would be easy to make, as well.
I can’t wait to cook Rosemary Garlic Lamb Chops. It sounds so yummy right now!
Yum! I love lamb chops. Where did you purchase your lamb chops? They are really big and juicy and not like the kind I find in the local store.
Hi Autumn! I picked these up at Harris Teeter.
Lovely Lamb recipe. I am looking forward to my wife cooking this in the upcoming week. 😀
They look yum but here non veg is banned now, hopefully will mk it after lockdown.
I love this Rosemary Garlic Lamb Chops recipe. I wonder if I can make it in the air fryer. Thank you!
I love lamb chops. This is such a lovely easy recipe. I will definitely give it a try.
I made these lamb chops for my anniversary and they were absolutely amazing. Very easy to make as well. I highly recommend adding this to your recipe list.
Thanks for trying out my recipe! Saw your photos and they looked sooooo good! S/O to the chef!
This recipe encouraged me to make lamp chops for the first time and they turned out AMAZING! I seared the chops about 7 minutes before flipping and that was perfect for me. I love that the ingredients were simple, yet flavorful. Hubby loved them too and I’m keeping this recipe in my back pocket!
Thank you so much! ❤️
Oh, wow! this looks really tempting and yummy! I will definitely give this recipe a try.
I’ve made this recipe more than once, and it is SO GOOD. The lamb ends up being so tender and juicy, it’s incredible!
Thank you so much! So happy you enjoyed this recipe!