Garlic and Rosemary Lamb Chops Recipe: Crispy, Juicy, Oven-Roasted

This is hands-down the best lamb chop recipe. Pan-seared and seasoned with garlicky rosemary, the chops are finished with a silky white wine butter sauce. Perfect for a dinner party or a romantic meal—impressive but simple to make.

I make this dish every year as the main for our family Easter dinner—it’s always a crowd pleaser.

If you need more Easter recipe ideas, try soft brown butter cookies, scalloped potatoes, or roasted Mediterranean chicken and potatoes for complementary dishes.

Ingredients

• Lamb rib chops
• Garlic cloves
• Olive oil
• Fresh parsley
• Fresh rosemary
• Hot sauce (Tabasco or similar)
• White wine
• Unsalted butter

See recipe card below for exact quantities and notes.

Instructions

1. Prep the chops: Pat lamb chops dry and remove any bone fragments. Slice between the ribs so each chop is about 3/4–1 inch thick.
2. Make the marinade: In a medium bowl combine olive oil, minced garlic, chopped parsley, finely chopped rosemary, hot sauce, salt, and pepper. Stir to combine.
3. Marinate: Place chops in a shallow dish, pour the marinade over them and rub it into the meat. Cover and refrigerate for at least 1 hour or overnight for best flavor.
4. Bring to room temperature: Remove the chops from the fridge about 30 minutes before cooking so they cook evenly.
5. Sear the chops: Heat a large heavy skillet over high heat with a little olive oil. Sear the chops in a single layer (work in batches if needed) for 3–4 minutes per side, depending on thickness and preferred doneness. Transfer to a plate and tent with foil to rest while you make the sauce.
6. Deglaze and finish the sauce: Remove any burnt bits or excess oil, leaving 1–2 tablespoons of pan drippings. Add white wine or stock and simmer for about 2 minutes, scraping up browned bits. Turn off the heat and whisk in unsalted butter one tablespoon at a time until the sauce is smooth and glossy. Season with salt and pepper to taste.
7. Serve: Drizzle the warm sauce over the chops, sprinkle with chopped parsley, and serve with mashed potatoes, polenta, or roasted vegetables.

Substitutions

• Lamb rib chops → beef ribeye slices, pork chops, or boneless chicken thighs
• Garlic cloves → garlic powder (about 1/2 teaspoon per clove)
• Olive oil → avocado or vegetable oil
• Fresh parsley → dried parsley (1 tsp dried = 1 tbsp fresh) or fresh cilantro
• Fresh rosemary → dried rosemary (use half the amount) or thyme
• Tabasco → any hot sauce or a pinch of red pepper flakes
• White wine → chicken stock, vegetable broth, or a splash of diluted apple cider vinegar
• Unsalted butter → salted butter (reduce added salt) or ghee

Equipment

• Casserole dish or shallow marinating dish
• Large cast iron skillet or heavy-bottomed pan
• Tongs
• Foil for resting

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each chop tightly and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the oven to preserve moisture and flavor.

FAQs

Related

If you enjoyed this recipe, try other dinner ideas that pair well, like creamy pastas, flavorful salads, or one-pan chicken dishes.

Dessert Pairing

Good desserts to serve with these lamb chops include rich brownies, salted brown butter treats, or no-bake peanut butter bars—choose something that balances the savory main course.

Food safety

• Cook meats to a safe internal temperature; use a thermometer to check doneness.
• Do not use the same utensils or plates for cooked meat that touched raw meat without washing first.
• Wash hands thoroughly after handling raw meat.
• Avoid leaving food at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with an appropriate smoke point for high-heat cooking.
• Ensure good ventilation when cooking on a gas stove.

Follow USDA and local food-safety guidelines for detailed temperature charts and handling recommendations.