Description
🐑 Garlic & Rosemary Pan-Seared Lamb Chops
Ingredients:
4 lamb chops (about 1 inch thick)
3 cloves garlic, smashed
A few sprigs of fresh rosemary or thyme
Olive oil
A knob of butter (for basting)
Sea salt & freshly cracked black pepper
(Optional) A squeeze of lemon juice or drizzle of honey to finish
Method:
Bring to room temperature: Take the lamb chops out of the fridge about 20–30 minutes before cooking. This helps them cook evenly and stay tender.
Season generously: Pat dry with paper towels, then rub both sides with olive oil, salt, and pepper. Press in the garlic and rosemary to infuse flavor.
Sear to perfection: Heat a heavy pan (cast iron if you have one) over medium-high heat until it’s nice and hot. Lay the chops in and hear that satisfying sizzle.
Cook: Sear for about 3–4 minutes per side for medium, basting with butter, garlic, and rosemary as you go. Tilt the pan and spoon the sizzling butter over the chops — this gives them that rich, golden crust and deep flavor.
Rest: Remove from the pan and let them rest for 5 minutes. This keeps the juices inside where they belong.
Finish: For a little extra magic, drizzle with a touch of honey or a squeeze of lemon just before serving — it lifts the flavor beautifully.
Serve with: buttery mashed potatoes, roasted vegetables, or a simple salad with olive oil and lemon.
The result? Lamb chops with a gorgeous crust, tender pink centers, and a buttery, garlicky aroma that fills the room — rich, rustic, and absolutely irresistible.
Cooking Instructions
🐑 Garlic, Herb & Butter Lamb Cutlets
Ingredients:
6–8 lamb cutlets (trimmed and ready)
3 cloves garlic, finely chopped or crushed
A handful of fresh rosemary and thyme leaves
Olive oil
A knob of butter (for basting)
Sea salt & freshly cracked black pepper
(Optional) A squeeze of lemon or drizzle of honey to finish
Method:
Marinate (optional but worth it):
In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this all over the lamb cutlets and let them sit for 30 minutes (or longer if you have time). This builds deep, rustic flavor.
Heat your pan or grill:
Get a heavy pan (cast iron works best) smoking hot. You want that sizzle when the cutlets hit the surface — that’s where the flavor begins.
Cook to perfection:
Lay the cutlets in the pan and cook for about 2–3 minutes per side depending on thickness. Don’t move them too much — let them build that beautiful golden crust.
Butter baste:
When they’re nearly done, toss in the butter, garlic, and a sprig of rosemary. Tilt the pan and spoon the bubbling butter over the cutlets — this gives them that rich, nutty flavor and perfect shine.
Rest briefly:
Remove the cutlets and let them rest for 2–3 minutes before serving. This keeps them juicy and tender.
Finish with flair:
Just before serving, add a squeeze of lemon for brightness or a tiny drizzle of honey for a touch of sweetness — both pair beautifully with lamb.
Serve with: buttery mash, charred asparagus, or a simple green salad tossed in olive oil and salt.
The result? Golden, juicy lamb cutlets with crisp edges, tender centers, and that unmistakable aroma of sizzling herbs and butter — the kind of meal that feels fancy yet utterly comforting.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
