Tender lamb chops with a fragrant rosemary and garlic herb crust, pan-seared to a perfect medium-rare and finished with a red wine reduction.
🍽 Ingredients
- 6 lamb chops (about 100g each)
- 3 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- Salt and black pepper
- ½ cup red wine
- 1 cup lamb or beef stock
- 1 tbsp butter
- Mint jelly to serve (optional)
🔧 Method
- Mix minced garlic, rosemary, thyme, Dijon mustard and 2 tbsp olive oil into a paste. Season generously.
- Coat the lamb chops in the herb paste. Rest at room temperature for 20 minutes.
- Heat remaining olive oil in a heavy cast iron skillet over high heat until almost smoking.
- Sear the chops for 2–3 minutes per side for medium-rare, 3–4 minutes for medium. Work in batches — don't crowd the pan.
- Remove chops and rest under foil for 5 minutes.
- In the same pan, pour in the red wine and scrape up any browned bits. Reduce by half.
- Add the stock and reduce until slightly thickened, about 5 minutes. Swirl in the butter.
- Serve the chops drizzled with the pan sauce.
💡 Tips & Notes
Lamb chops cook fast — the biggest mistake is overcooking them. Use a meat thermometer: 55°C for medium-rare, 63°C for medium. The herb paste can be made the night before and the chops left to marinate in the fridge.
