Learn how to prepare tender baby lamb chops with rosemary, garlic, and lemon in just under 40 minutes! This flavorful and juicy lamb recipe shows you how to marinate and pan-sear young lamb perfectly with fresh herbs and garlic for an unforgettable dinner. Discover simple cooking tips and essential kitchen tools for success.
Quick Tender Baby Lamb Chops with Rosemary, Garlic, and Lemon
Course: Recipes, MainDifficulty: Easy2
servings20
minutes20
minutes590
kcal40
minutesFor this easy and flavorful recipe, you will need a deep round bowl for marinating, a sharp knife for cleaning the lamb chops, a garlic press, a deep skillet or sauté pan, a fine mesh strainer, and kitchen tongs. I also used a small plate for serving and resting the meat. Cooking tender baby lamb chops with rosemary, garlic, and lemon is simple when you have the right tools ready at hand.
Ingredients
500 g baby lamb chops (young lamb meat)
50 g butter (approximately 1 tablespoon)
1 tablespoon olive oil
½ lemon (juice only)
1 clove garlic, pressed through a garlic press
A few sprigs of fresh rosemary
Salt, to taste
Freshly ground black pepper, to taste
Directions
- Preparing
Start by cleaning 500 grams of young lamb chops. Carefully remove any excess connective tissue and membranes around the bones and underneath the meat. Rinse them thoroughly under cold water and place them in a deep, round bowl. Season generously with salt and freshly ground black pepper. Add one tablespoon of olive oil and squeeze the juice of half a lemon over the lamb. Press one clove of garlic through a garlic press and add it to the bowl. Chop a few sprigs of fresh rosemary finely and sprinkle them over the meat. Gently mix everything by hand to coat the chops evenly with the oil, lemon juice, garlic, and rosemary. Let the lamb chops rest for about 15–20 minutes at room temperature to absorb the wonderful flavors. - Cooking
While the lamb is marinating, heat about 50 grams (approximately one tablespoon) of butter in a deep skillet over medium-high heat. Once the butter melts and becomes slightly foamy, start adding the lamb chops one by one. If your lamb is very young, some pieces may not have bones, which is perfectly fine. Sear each lamb chop for about 3–4 minutes on each side until a golden-brown crust forms. Avoid overcrowding the pan to ensure even searing. Work in batches if necessary, and adjust the heat to prevent burning the butter.
- Finishing
When the lamb chops are perfectly seared, remove them from the skillet and place them on a serving plate. Strain the pan juices through a fine mesh strainer to remove any solid bits. Drizzle the strained, flavorful juices over the chops, ensuring every piece is well-coated. This final step keeps the lamb moist and brings out the rich rosemary and garlic aromas. - Serving
Serve the lamb chops immediately while hot, paired with a side like creamy spinach with rice or your favorite vegetable puree. The fresh rosemary and garlic elevate the flavor profile, making each bite juicy and aromatic. Optionally, garnish with extra rosemary sprigs and lemon wedges for a vibrant touch.
