Easy Lamb Chops with Rosemary and Garlic

Searching for an exciting twist on your usual protein intake? Let me introduce you to the wonders of lamb chops! In my household, lamb has swiftly overtaken beef as our go-to choice, bringing a distinct and delectable flavor that satisfies every palate. Lamb may not have a prominent presence in traditional American cuisine, but it is truly cherished in Mediterranean and European diets, and it’s easy to understand why once you’ve tasted it.

Today, lamb chops are earning well-deserved recognition in the United States, not just for their unique and robust flavor, but also for the impressive health benefits they offer. What’s more, the beauty of lamb chops lies not only in their taste but also in their ease of preparation. Within ten minutes, you can transform these succulent cuts of meat into a fast, delightful meal that your family will adore. Give these lamb chops a try, and you might find yourself hooked just like we are!

Are lamb chops healthy? 

Although lamb has a slightly higher fat and calorie count than beef, it is recognized for its richer offering of omega-3 fatty acids essential to heart health. Additionally, they provide a fantastic source of critical amino acids – especially tryptophan, which helps to maintain your body’s proteins, muscles, and neurotransmitters.

How do I choose a quality lamb chop?

Because lamb chops are just now gaining traction in the US, you may not be familiar with choosing lamb chops from the market or butcher. Fat content is one of the key things to look for when making your selection. Although marbling is important when choosing beef, it isn’t as critical when purchasing lamb chop. Still, you want a good amount of fat, and the fat should be evenly distributed throughout the meat. Next, look at the thickness. A good lamb chop will be a little more than an inch thick.

I suggest visiting a good butcher for your first time working with lamb. They will help you make the best selection, giving you a positive experience as you begin your journey with lamb. One final suggestion is to select an American-raised lamb. Lambs raised in other countries live on a grass-based diet that can yield a stronger flavor. Starting with American lamb results in a milder taste that will help you to begin incorporating lamb into your diet. 

How do I prepare lamb chops? 

Working with lamb chops may seem intimidating if you’ve never done it before, but I can assure you that it’s very easy. I purchased a full lamb rack for this recipe, which was just over two pounds. I removed the biggest chunks of fat but left enough to flavor the meat. Of course, you can trim the fat to your taste and preferences. Next, I cut the rack into even lamb chops (mine came out to seven chops), pat them dry, and set them in the marinade. For best results, you should let the lamb chops marinate for at least an hour. Finally, I like to start by searing my lamb chops over the stove in a cast iron pan before transferring them to the oven. 

How can I avoid overcooking these?

Lamb has the best flavor and texture when it is cooked to medium well. Overcooking can leave the meat a bit dry and dull. Because lambs cook so quickly, I recommend keeping a watchful eye on them at all times. As I mentioned, I like to sear the meat in a cast iron pan before cooking it in the oven. This browns the edges evenly before allowing the meat to cook to the right temperature. Try your best to ensure that each lambchop is of a similar thickness, so they cook evenly. To achieve a medium-well temperature of 145 degrees F. I suggest measuring the internal temp after six minutes of cooking at 400 degrees F. Once the temperature reaches 137 degrees F, remove the chops from the oven. They will continue to heat and cook as they rest, eventually reaching 145 F after about five minutes. 

What’s the best way to flavor lamb chops?

I enjoy using Baharat spice in this recipe. For those who don’t know, Baharat is a traditional middle-eastern spice that features black pepper, cloves, cumin, cardamom, coriander, nutmeg, and paprika. A tiny bit goes a long way, and it pairs excellently with the lamb. Of course, as you can tell from the title of this recipe. I also enjoy using rosemary and garlic for an extra pop of delightful flavor. 

What can I serve with lamb chops?

Lamb chops pair beautifully with a variety of dishes, opening the doors to a world of flavor. For instance, in my home, we adore serving lamb chops with our favorite dips such as creamy hummus and smoky baba ganoush. These Middle Eastern classics complement the rich taste of the lamb and lend a wonderful balance to the meal.

For a vibrant and refreshing contrast, consider coupling lamb chops with a bright tabbouleh or fattoush salad. These salads, with fresh herbs and tangy dressings, provide a burst of freshness that elevates the lamb.

To round off the meal, a side of simple lemon-infused Greek rice provides a comforting and satisfying element. A cooling yogurt salad is the perfect palate cleanser, providing a creamy and refreshing balance to the warm, savory flavors of the lamb chops.