Introduction
Lamb has been a cornerstone of Mediterranean cuisine for thousands of years, with herbs like rosemary being traditional companions to this prized meat. This particular preparation method draws inspiration from both French and Mediterranean cooking traditions, where the emphasis is on allowing the natural flavors of high-quality ingredients to shine. The combination of lamb and rosemary has stood the test of time not just for its delicious flavor profile, but also because these herbs aided in meat preservation before modern refrigeration. Today, this dish has found new appreciation among keto diet enthusiasts who value its perfect macronutrient ratio and its ability to create a restaurant-quality meal at home.
Ingredients
• 4 lamb rib chops (about 1-inch thick, 8 ounces each)
• 4 large garlic cloves, finely minced
• 2 tablespoons fresh rosemary leaves, finely chopped
• 2 tablespoons extra virgin olive oil
• 1.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
Step 1:
Remove lamb chops from refrigerator 30 minutes before cooking to reach room temperature
Step 2:
Combine minced garlic, chopped rosemary, salt, and pepper in a small bowl
Step 3:
Brush lamb chops with olive oil and rub the garlic-herb mixture evenly on both sides
Step 4:
Heat a large skillet over medium-high heat until very hot, about 2-3 minutes
Step 5:
Place lamb chops in the hot pan and cook for 4-5 minutes on each side for medium-rare (internal temperature 135°F)
Step 6:
Remove from heat and let rest for 5 minutes before serving
Q: How do I know when the lamb chops are done?
A: For medium-rare, internal temperature should reach 135°F. The meat should be pink in the middle and firm to touch
Q: Can I use dried rosemary instead of fresh?
A: Yes, but use only 2 teaspoons of dried rosemary as it's more concentrated than fresh
Q: Why do I need to let the meat rest?
A: Resting allows the juices to redistribute throughout the meat, ensuring a juicier final result
• Choose lamb rib chops with a bright pink-red color and marbling for best results.
• French-trimmed chops are ideal but not required.
• Fresh rosemary is strongly preferred over dried.
• Can substitute lamb loin chops if rib chops are unavailable.
• Suitable for keto, gluten-free, and paleo diets.
• Contains no common allergens.
Serve immediately while hot, garnished with additional fresh rosemary if desired
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium-low heat
Begin heating the pan while the seasoned chops rest at room temperature to maximize efficiency
- Don't move the chops while cooking to achieve a perfect crust
- Use tongs instead of a fork to flip the chops to avoid piercing the meat
- Let the meat rest after cooking to retain juices
Try substituting thyme for rosemary, or add a pat of herb butter during the resting period for extra richness
Pair with a bold red wine such as Cabernet Sauvignon or Syrah. Serve alongside roasted vegetables or cauliflower mash for a keto-friendly meal
Available year-round, but particularly enjoyed in spring
This recipe is free from common allergens including dairy, eggs, nuts, soy, wheat, and shellfish
