General
Garlic and rosemary lamb chops made on a home stovetop.
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Optional sliced peppers are shown; the recipe seasons the lamb with garlic and rosemary.
5 clear steps
Tips, changes and questions from people who cooked this recipe.
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Mix oil, garlic, rosemary and lemon juice. Coat the chops and refrigerate for 20–30 minutes; the marinating time is additional to active preparation.
Heat the skillet over medium-high heat. Hold chops fat-side down with tongs briefly to render and brown the edge.
Cook both broad sides for about 3–5 minutes each, adjusting for thickness. Check the center away from the bone reaches at least 63°C / 145°F.
Rest on a clean plate for at least 3 minutes. Discard raw marinade rather than using it as a cold sauce.
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