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.
Equipment
- Large cast-iron skillet or heavy-bottomed pan
- Mixing bowl
- Whisk
- Tongs
- Meat thermometer
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
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
-
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 minReserve 2 tablespoons of the marinade in a small separate bowl to use later as a finishing glaze. -
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 minAllowing the meat to sit at room temperature ensures more even cooking. -
Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
~3 minMake sure your skillet is fully preheated to get a good crust on the lamb. -
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 minTarget an internal temperature of 135°F for medium-rare, or 145°F for medium. -
During the last minute of cooking, brush the chops with the reserved 2 tablespoons of clean marinade.
~1 minThis gives the chops a glossy, flavorful finish. -
Transfer the lamb chops to a plate, tent loosely with foil, and let them rest before serving.
~5 minResting allows the juices to redistribute throughout the meat.
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.