This recipe for rosemary garlic lamb chops combines aromatic herbs with tender lamb for a quick yet impressive meal.
A savory red wine reduction elevates the chops, adding depth and richness without overpowering the delicate flavor of the lamb.
Perfect for a special dinner or weekend meal, these lamb chops are easy to prepare and yield juicy, delicious results.
Why You’ll Love This Recipe
- Fresh rosemary and garlic infuse the lamb with classic, complementary flavors.
- Pan-searing locks in juices to keep the lamb chops tender and flavorful.
- The red wine reduction sauce enhances the dish with a luxurious, slightly sweet and savory finish.
Rosemary Garlic Lamb Chops with Red Wine Reduction
Pan-seared lamb chops infused with fresh rosemary and garlic, finished with a rich red wine reduction sauce for an elegant, flavorful meal.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 8 lamb rib chops, about 1 inch thick (approximately 1 1/2 pounds / 680 g)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary leaves, chopped
- Salt and freshly ground black pepper, to taste
- 1 cup red wine (dry, such as Cabernet Sauvignon or Merlot) (240 ml)
- 1/2 cup beef broth (120 ml)
- 2 teaspoons unsalted butter
- Fresh rosemary sprigs, for garnish (optional)
Instructions
- Prepare the lamb chops Pat lamb chops dry with paper towels. Season both sides generously with salt and pepper. Rub minced garlic and chopped rosemary onto both sides of each chop.
- Sear the lamb chops Heat olive oil in a large skillet over medium-high heat. When hot, add the lamb chops and sear for about 3-4 minutes per side for medium-rare (internal temperature 135°F / 57°C), or cook to your desired doneness. Remove chops from skillet and set aside, tenting with foil to keep warm.
- Make the red wine reduction Lower heat to medium. Carefully add red wine to the skillet, scraping any browned bits from the bottom with a wooden spoon. Add beef broth and let simmer until the liquid reduces by half, about 5-7 minutes.
- Finish the sauce and serve Remove skillet from heat and whisk in butter until melted and sauce is glossy. Adjust seasoning with salt and pepper if needed. Spoon sauce over lamb chops and garnish with fresh rosemary sprigs if desired. Serve immediately.
Helpful Tips
- Use a meat thermometer to check lamb doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
- Allow the lamb chops to rest for 5 minutes after cooking to redistribute juices before serving.
- Choose a dry red wine you enjoy drinking, as it greatly influences the flavor of the sauce.
- If using frozen lamb chops, thaw them fully in the refrigerator before cooking to ensure even cooking.
Storage and Make-Ahead
Store leftover lamb chops and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat lamb chops gently in a low oven or microwave to preserve tenderness.
Do not freeze lamb chops with the red wine reduction sauce as the texture may change unfavorably.
Frequently Asked Questions
Can I use other herbs instead of rosemary?
Yes, thyme or oregano are good alternatives that pair well with lamb.
What if I don't have red wine?
You can substitute with additional beef broth plus a splash of balsamic vinegar or pomegranate juice for acidity.
Should lamb chops be cooked to medium-rare?
Medium-rare is ideal for tenderness and flavor, but cook to your preferred doneness using a meat thermometer.
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