Lamb Chops with Rosemary Jus

Name: Lamb Chops with Rosemary Jus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 lamb chops; 2 tablespoons fresh rosemary, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper, to taste; 1/2 cup red wine; 1/2 cup beef or chicken stock; 1 tablespoon butter

Highlighted under: Comfort Food

I absolutely love making lamb chops with rosemary jus, especially for family gatherings. The rich, savory flavors of the lamb combined with a fragrant rosemary reduction create a dish that's both elegant and comforting. I find that marinating the lamb overnight really enhances the flavors, allowing the rosemary and garlic to penetrate the meat. It’s the perfect choice for a special occasion or simply to indulge in a gourmet meal at home. Trust me, this dish will impress everyone at the table.

Created by

Sabrina Holt

Last updated on 2026-01-07T12:40:13.827Z

Making lamb chops with rosemary jus has become one of my favorite culinary adventures. The aroma that fills my kitchen as the chops sear is nothing short of mouthwatering. To ensure maximum flavor, I always sear the chops at a high temperature before finishing them in the oven. This method locks in the juices and creates a beautiful crust.

One of my best tips is to let the lamb rest after cooking; this allows the juices to redistribute, giving you that tender bite everyone loves. I also like to pair this dish with roasted vegetables, which balance the richness of the lamb perfectly.

        Why You'll Love This Recipe
        Savory lamb perfectly complemented by aromatic rosemary.
Juicy meat with a gorgeous, flavorful crust.
An impressive dish that's simple enough for any home cook.

      

The Importance of Marinating

Marinating lamb chops is crucial for infusing them with flavor. The olive oil not only helps to create a luscious texture but also serves as a carrier for the aromatic rosemary and garlic. By allowing the lamb to sit in the marinade for at least 30 minutes, or ideally overnight, you give the ingredients ample time to penetrate the meat, resulting in a more flavorful and tender chop. When marinating, ensure you cover the lamb well to avoid exposure to air, which can lead to dryness.

If you're short on time, a quick 30-minute marinade will still yield good results; however, the extra time overnight allows the flavors to deepen significantly. If you're looking for tweaks, consider adding a splash of balsamic vinegar or some lemon zest for added brightness, complementing the richness of the lamb beautifully.

Perfecting the Sear

Achieving a perfect sear on lamb chops is key to developing a rich crust that holds in the juices. Start by preheating your skillet on medium-high heat. It's essential that the pan is hot enough; you should hear a satisfying sizzle when the lamb hits the surface. Sear the chops for about 3-4 minutes per side until they develop a golden-brown crust. This not only enhances flavor through the Maillard reaction but also contributes to a beautiful presentation on the plate.

For optimal results, avoid overcrowding the pan, which can lower the temperature and result in steaming rather than searing. If you have more chops than can fit comfortably, cook them in batches to maintain a consistent sear and avoid rubbery texture.

Serving Suggestions and Variations

To make your lamb chops truly standout, consider serving them alongside a vibrant seasonal salad or a side of creamy mashed potatoes. The richness of the jus pairs beautifully with starchy sides, helping to balance the flavors. A sprinkle of fresh parsley or additional rosemary as a garnish can add a touch of color and freshness, enhancing the dining experience.

If you're looking to mix things up, try adding different herbs to your marinade such as thyme or oregano, or experimenting with the type of wine used; a robust red wine like Cabernet Sauvignon can deepen the jus. For a Mediterranean twist, serve the lamb chops with a dollop of tzatziki sauce, adding a refreshing contrast to the savory meat.

Ingredients

Gather the following ingredients for a delicious lamb chop experience:

Ingredients

4 lamb chops
2 tablespoons fresh rosemary, chopped
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup red wine
1/2 cup beef or chicken stock
1 tablespoon butter

Make sure to have everything ready before you start cooking.

Instructions

Follow these steps for perfect lamb chops:

Marinate the Lamb

In a bowl, mix the olive oil, chopped rosemary, minced garlic, salt, and pepper. Rub this mixture over the lamb chops and marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Sear the Lamb

Preheat a large skillet over medium-high heat. Once hot, add the lamb chops and sear for about 3-4 minutes on each side until nicely browned.

Deglaze the Pan

Remove the lamb from the pan and set aside. Pour in the red wine to deglaze, scraping up any browned bits. Let it reduce for a few minutes.

Add Stock and Finish

Add the beef or chicken stock to the pan and let it simmer for about 5 minutes. Stir in the butter to create a silky jus, and return the lamb chops to the pan to coat them in the sauce.

Rest and Serve

Remove the lamb from the heat and let it rest for 5 minutes before serving. Spoon the rosemary jus over the chops and enjoy!

Serve the lamb chops with your favorite sides for a complete meal.

Pro Tips

Make sure not to overcook the lamb
it should be medium-rare for the best flavor. Using a meat thermometer can help you achieve the perfect doneness.

Storage Tips

If you have leftover lamb chops, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through, ensuring they remain juicy. Avoid microwaving, as this can lead to dry, tough meat.

For longer storage, consider freezing the lamb chops before cooking. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored like this for up to 3 months. When you’re ready to cook, thaw them in the refrigerator overnight before marinating and searing as per the recipe.

Troubleshooting Common Issues

One common issue with cooking lamb chops is ending up with tough meat. To sidestep this, remember that overcooking is often to blame. Use a meat thermometer to check for doneness; aim for an internal temperature around 145°F (63°C) for medium-rare. This will help retain the natural juices and tenderness of the lamb.

Another potential hiccup is the rosemary jus being too salty or too thin. If the jus is overly salty, consider adding a bit of cream to mellow the flavors without losing the essence of the sauce. Should it be too thin, allow it to reduce a bit longer, as this will concentrate the flavors and create a richer texture.

Ingredient Functions

Each ingredient in this dish has a specific role that enhances the overall outcome. The olive oil not only aids in the marinating process but also helps achieve that coveted crispy exterior during searing. Fresh rosemary is key for its aromatic qualities—its oils release during cooking, elevating the glaze of the jus, while garlic adds depth.

Moreover, the choice of red wine contributes acidity, which balances the richness of the lamb. It is essential to use a wine that you enjoy drinking, as its flavor will be concentrated in the final product. Substitute with a low-sodium broth if you're avoiding alcohol, ensuring you still achieve a robust flavor profile in your marinade and jus.

Questions About Recipes

→ Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary, but the flavor will be more intense. Use about one teaspoon of dried rosemary.

→ What sides pair well with lamb chops?

Roasted vegetables, mashed potatoes, or a fresh salad work wonderfully with lamb chops.

→ Can I grill the lamb chops instead?

Absolutely! Grilling adds a nice smoky flavor. Just make sure to adjust the cooking time depending on your grill.

→ How do I store leftover lamb chops?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.