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Rosemary-Garlic Balsamic Lamb Chops

Tender and juicy lamb chops pan-seared to a beautiful crust, featuring a rich, savory, and slightly sweet glaze made from balsamic vinegar, fresh rosemary, and minced garlic.

Rosemary-Garlic Balsamic Lamb Chops
Prep 10 min Cook 10 min Total 50 min Level Easy
Serves 4

Ingredients

Marinade & Glaze

  • 0.33 cup Balsamic vinegar — Good quality
  • 3 tablespoons Extra virgin olive oil — Divided use
  • 4 cloves Garlic — Minced
  • 2 tablespoons Fresh rosemary — Finely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt — Plus more to taste
  • 0.5 teaspoon Black pepper — Freshly cracked

Lamb

  • 8 chops Lamb rib chops — About 1 to 1.5 inches thick, frenched if desired

Instructions

  1. In a mixing bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, minced garlic, chopped rosemary, Dijon mustard, salt, and black pepper.

    ~5 min
    Reserve 2 tablespoons of the marinade in a small separate bowl to use later as a finishing glaze.

  2. Place the lamb chops in a large ziplock bag or a shallow dish. Pour the remaining marinade over the chops, ensuring they are evenly coated. Let them marinate at room temperature for 30 minutes.

    ~30 min
    Allowing the meat to sit at room temperature ensures more even cooking.

  3. Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

    ~3 min
    Make sure your skillet is fully preheated to get a good crust on the lamb.

  4. Remove the lamb chops from the marinade (discard the used marinade) and place them in the hot skillet. Sear for 3 to 4 minutes per side for medium-rare.

    ~8 min
    Target an internal temperature of 135°F for medium-rare, or 145°F for medium.

  5. During the last minute of cooking, brush the chops with the reserved 2 tablespoons of clean marinade.

    ~1 min
    This gives the chops a glossy, flavorful finish.

  6. Transfer the lamb chops to a plate, tent loosely with foil, and let them rest before serving.

    ~5 min
    Resting allows the juices to redistribute throughout the meat.
Nutrition
420
Calories
26
Protein (g)
4
Carbs (g)
32
Fat (g)
10
Sat. Fat (g)
0
Fiber (g)
3
Sugar (g)
410
Sodium (mg)
95
Cholesterol (mg)
Equipment
  • Large cast-iron skillet or heavy-bottomed pan
  • Mixing bowl
  • Whisk
  • Tongs
  • Meat thermometer
Tips & Storage
  • Do not marinate for more than 2 hours if making ahead, as the vinegar can start to break down the meat too much and alter the texture.
  • If using a non-stick pan instead of cast iron, you may need slightly less oil, but cast iron is highly recommended for the best crust.
  • Serve alongside garlic mashed potatoes or a fresh arugula salad with lemon vinaigrette to cut the richness of the lamb.
  • Storage: Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a 300°F oven until just warmed through to avoid overcooking.
Tags
balsamic comfort food dairy_free dairy-free date night elegant garlic gluten_free gluten-free lamb lamb chops low_carb low-carb meat nut_free paleo pan-seared protein-rich quick prep rosemary savory skillet spring tangy weeknight dinner

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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