Garlic-Rosemary Lamb Chops
Elegant lollipop lamb chops marinated in garlic, rosemary and lemon, seared to a perfect pink and served with roasted asparagus. Restaurant-worthy in minutes.
Ingredients
- 8 Lamb rib chops (frenched)
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic, minced
- 2 tbsp Fresh rosemary, chopped
- 1 Lemon
- 1 lb Asparagus
- 1 tsp Olive oil (for asparagus)
Directions
- Rub chops with oil, garlic, rosemary, lemon zest, salt and pepper; marinate 30 minutes (or up to overnight).
- Roast asparagus with 1 tsp oil at 425°F for 12 minutes.
- Sear chops in a very hot skillet 2–3 minutes per side for medium-rare (135°F).
- Rest 5 minutes and serve with lemon wedges and the asparagus.
Calorie breakdown
Per 2 chops: lamb 340 · marinade oil 60 · asparagus & oil 33 · garlic & herbs 2
💡 Lighter tip: Trim visible fat before cooking and serve with a big salad instead of potatoes.
Helpful for this recipe
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