By using our site without disabling cookies, you consent to our use of them.
Rosemary and Garlic Seared Lamb Chops
We like to make this recipe when it’s raining and cold and we’re stuck inside with a hankering for decadence. The full mouthfeel and soft finish of the Derby Malbec perfectly accentuates the rich and flavorful lamb chops. Throw in some smashed potatoes and roasted asparagus to round out a mouth-watering winter dinner menu!
- 1 pound lamb rib chops
- 2 tablespoons minced fresh rosemary
- 2 teaspoons of salt
- 1 teaspoon of freshly ground black pepper
- 1 clove of fresh garlic, minced
- 4 tablespoons of extra virgin olive oil, divided
- In small bowl, mix rosemary, salt, pepper, garlic, and 2 tbsp of olive oil. Coat lamb chops with the mixture, and massage into the meat with your fingers.
- Cover and let sit in the refrigerator for 30-40 min. Then let stand at room temperature for 15 min before cooking (can stay in refrigerator for up to 24 hrs).
- Preheat oven to 400F. Heat remaining olive oil in sauté pan over high heat. When simmering hot, sear lamb chops (for double-ribbed chops, sear 2-3 min on each side. For single-ribbed chops, sear for 1 min or less).
- Move chops to oven for 3-5 min or until desired doneness, then remove from hot pan, cover with foil, and let rest for 5 min before serving.