This is hands-down the best lamb chop recipe! They're pan-seared & infused with garlicky rosemary goodness and finished with a silky white wine butter sauce!! Whether you're hosting a dinner party or planning a romantic night in, this dish is a guaranteed showstopper. Bonus: it's easier to make than it looks!
I love making this recipe every single year as the main for my family easter dinner parties!
If you need more easter recipe inspo, here are some desserts, sides & another main you'll love... Soft Brown Butter Easter Cookies, Scalloped Potatoes & Roasted Mediterranean Chicken Thighs & Potatoes!
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Ingredients
- Lamb Rib Chops
- Garlic Cloves
- Olive Oil
- Fresh Parsley
- Fresh Rosemary
- Tabasco Original Red Pepper Sauce
- White Wine
- Unsalted Butter
See recipe card for quantities.
Instructions
Mix together all the marinade ingredients!
Marinate the Lamb Chops!
Sear on each side for 3-4 minutes!
Finally, deglaze the pan with white wine & butter!
- Prep the Lamb Chops:
Pat the lamb chops dry with paper towels, removing any bone fragments. Slice between the ribs to separate the chops into even pieces (¾ to 1-inch thick). - Make the Marinade:
In a medium bowl, combine 3 tablespoons of olive oil with the garlic, parsley, rosemary, Tabasco, salt, and pepper. Mix well. - Marinate the Chops:
Place the lamb chops in a shallow dish or casserole. Pour the marinade over them and massage it into all sides, focusing on the meaty parts. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. - Bring to Room Temp:
Remove chops from the fridge about 30 minutes before cooking to take the chill off. - Sear the Chops:
Heat a large heavy skillet over high heat with 1 tablespoon of olive oil. Once hot, add the chops in a single layer (work in batches if needed). Sear for 3–4 minutes per side, depending on thickness and desired doneness (keep in mind the internal temp will rise about 5°F as it rests). Transfer to a plate, tent with foil, and let rest while you make the sauce. - Deglaze & Finish:
Spoon out any burnt garlic or excess oil from the pan, but keep about 1–2 tablespoons of the drippings. Pour in the white wine (or stock) and let it simmer for 2 minutes, scraping up the brown bits. Turn off the heat and whisk in the butter, one tablespoon at a time, until smooth and glossy. Taste and season with salt and pepper if needed. - Serve It Up:
Drizzle the warm sauce over the lamb chops, sprinkle with fresh parsley, and serve over buttery mashed potatoes or roasted veggies. Enjoy every bite!
Substitutions
- Lamb Rib Chops → Beef ribeye slices, pork chops, or boneless chicken thighs
- Garlic Cloves → Garlic powder (½ teaspoon per clove)
- Olive Oil → Avocado oil or vegetable oil
- Fresh Parsley → Dried parsley (1 teaspoon dried = 1 tablespoon fresh) or fresh cilantro
- Fresh Rosemary → Dried rosemary (use half the amount) or thyme
- Tabasco Sauce → Any hot sauce or a pinch of red pepper flakes
- Sea Salt → Kosher salt or table salt (use slightly less)
- Black Pepper → White pepper or a pinch of chili powder for heat
- White Wine → Chicken stock, vegetable broth, or apple cider vinegar diluted with water
- Unsalted Butter → Salted butter (reduce added salt) or ghee
Equipment
- Casserole Dish or Shallow Marinating Dish
- Large Cast Iron Skillet or Heavy-Bottomed Pan
- Tongs
Storage
Store leftover lamb chops in an airtight container in the fridge for up to 3 days. To freeze, wrap each chop tightly in foil or plastic wrap, then place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop or in the oven to preserve moisture and flavor!
Top tips!
- Marinate Longer – Let the lamb marinate overnight if possible for deeper flavor and tenderness.
- Room Temp Before Searing – Always bring chops to room temperature before cooking for even searing and juicier results.
- Don’t Overcrowd the Pan – Sear in batches if needed to get a golden crust—crowding traps steam and prevents browning.
FAQs
Absolutely! Grilling adds a smoky flavor that pairs beautifully with the garlic and rosemary. Preheat your grill to medium-high, and cook the chops for about 3–4 minutes per side, depending on thickness and desired doneness. Let them rest before serving.
For medium-rare, aim for 125–130°F (52–54°C) before resting. The temperature will rise slightly as the meat rests. Use a meat thermometer for accuracy—it’s the easiest way to avoid overcooking.
Yes! You can prepare the marinade up to 2 days in advance and store it in the fridge. When ready, simply coat the lamb chops and marinate as directed for a stress-free prep.
Related
Looking for other delicious recipes like this one? Check these out:
Dessert Pairing
These are my fav desserts to serve with this lamb chop recipe:
The best lamb chop recipe (with garlic and rosemary)
Ingredients
Equipment
Method
- Prep the Lamb Chops: Pat the lamb chops dry with paper towels, removing any bone fragments. Slice between the ribs to separate the chops into even pieces (¾ to 1-inch thick).
- Make the Marinade: In a medium bowl, combine 3 tablespoons of olive oil with the garlic, parsley, rosemary, Tabasco, salt, and pepper. Mix well.
- Marinate the Chops: Place the lamb chops in a shallow dish or casserole. Pour the marinade over them and massage it into all sides, focusing on the meaty parts. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Bring to Room Temp: Remove chops from the fridge about 30 minutes before cooking to take the chill off.
- Sear the Chops: Heat a large heavy skillet over high heat with 1 tablespoon of olive oil. Once hot, add the chops in a single layer (work in batches if needed). Sear for 3–4 minutes per side, depending on thickness and desired doneness (keep in mind the internal temp will rise about 5°F as it rests). Transfer to a plate, tent with foil, and let rest while you make the sauce.
- Deglaze & Finish: Spoon out any burnt garlic or excess oil from the pan, but keep about 1–2 tablespoons of the drippings. Pour in the white wine (or stock) and let it simmer for 2 minutes, scraping up the brown bits. Turn off the heat and whisk in the butter, one tablespoon at a time, until smooth and glossy. Taste and season with salt and pepper if needed.
- Serve It Up: Drizzle the warm sauce over the lamb chops, sprinkle with fresh parsley, and serve over buttery mashed potatoes, creamy polenta, or roasted veggies. Enjoy every bite.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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