Lamb Chops with Rosemary and Red Wine Sauce
These Rosemary Lamb Chops with Red Wine Sauce are your ticket to a dinner that’s equal parts cozy and classy. Juicy lamb chops get a flavor boost from rosemary and garlic, then a quick sear locks it all in. The real star? A rich, velvety red wine sauce that comes together in minutes. It’s a 30-minute meal that feels like a treat—perfect for a weeknight win or wowing a crowd. Simple, wholesome, and oh-so-satisfying!
Equipment
- Large Skillet (preferably cast-iron): For searing those lamb chops to golden perfection. Cast-iron’s my fave for heat and crust, but a heavy stainless or nonstick skillet (12-inch or so) works too—fit all 8 chops or do batches if it’s smaller.
- Tongs: To flip the chops without poking holes and losing juices. A fork works in a pinch, but tongs are the real MVPs here—less mess, more control.
- Cutting Board: For chopping rosemary and mincing garlic. A small one’s plenty since prep’s light—just keep it steady while you work.
- Sharp Knife: To tackle fresh rosemary (if you’re using it) and garlic. A chef’s knife or paring knife is all you need—nothing high-tech required.
- Small Bowl: To mix up the marinade (olive oil, rosemary, garlic, salt, pepper). A cereal bowl’s fine if that’s what you’ve got—I’ve done it a million times!
- Measuring Spoons: For the olive oil (2 tablespoons), rosemary (2 tablespoons fresh or 2 teaspoons dried), and optional honey (1 teaspoon). Eyeballing’s cool if you’re laid-back, but spoons keep it spot-on.
- Wooden Spoon or Spatula: To stir the red wine sauce and scrape those yummy browned bits. Wood’s my pick—it won’t scratch—but any spoon does the job.
- Plate and Foil: To rest the chops after searing (5-10 minutes under foil keeps ‘em juicy). A regular plate and a bit of foil are all it takes—super simple.
- Stove: For cooking, duh! Medium-high heat for searing, medium for the sauce—gas, electric, whatever you’ve got works fine.
- Optional: Meat Thermometer: To check doneness if you’re into precision (130-135°F for medium-rare, 140-145°F for medium). I’ve skipped it forever, but it’s handy if you’re nervous!
Ingredients
For the Lamb Chops:
- 8 lamb chops about 1-inch thick, bone-in for extra flavor
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary finely chopped (or 2 teaspoons dried rosemary)
- 3 garlic cloves minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
For the Red Wine Sauce:
- 1 cup dry red wine think Cabernet Sauvignon or Merlot
- 1 cup low-sodium beef broth
- 1 tablespoon unsalted butter
- 1 small shallot finely chopped
- 1 teaspoon fresh rosemary chopped (or ½ teaspoon dried)
- 1 teaspoon honey optional, for a hint of sweetness
- Salt and pepper to taste
Optional Garnish:
- Fresh rosemary sprigs
- A sprinkle of flaky sea salt
Instructions
- Step 1: Prep the Lamb Chops
- Start by patting your lamb chops dry with a paper towel—this helps them sear beautifully. In a small bowl, mix the olive oil, chopped rosemary, minced garlic, sea salt, and black pepper. Rub this aromatic blend all over the lamb chops, making sure every inch is coated. Let them sit at room temperature for about 15-20 minutes while you preheat your skillet. Trust me, this little rest makes a big difference in how juicy they’ll be!
- Step 2: Sear the Lamb Chops
- Heat a large cast-iron skillet (or any heavy-bottomed pan) over medium-high heat. Add a drizzle of olive oil if needed, but the oil from the marinade might be enough. Once the skillet is nice and hot (you’ll see a faint shimmer), place the lamb chops in a single layer. Sear them for 3-4 minutes per side for medium-rare, or 5-6 minutes per side if you prefer them medium. You’re looking for a gorgeous golden-brown crust. Pro tip: Don’t overcrowd the pan—cook in batches if necessary!
- Step 3: Rest the Chops
- Once they’re seared to perfection, transfer the lamb chops to a plate and loosely tent them with foil. Letting them rest for 5-10 minutes keeps all those delicious juices locked in. While they’re resting, let’s make that irresistible red wine sauce.
- Step 4: Cook the Red Wine Sauce
- In the same skillet (don’t wash it—those browned bits are flavor gold!), melt the butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes until soft and fragrant. Stir in the chopped rosemary, then pour in the red wine and beef broth. Use a wooden spoon to scrape up all those tasty bits stuck to the pan—that’s where the magic happens! Let the sauce simmer for 8-10 minutes, stirring occasionally, until it reduces by about half and thickens slightly. If you like a touch of sweetness to balance the richness, stir in the honey now. Taste and adjust with salt and pepper as needed.
- Step 5: Bring It All Together
- Return the lamb chops to the skillet, spooning the red wine sauce over them to coat every bite. Let them warm through for 1-2 minutes, soaking up that luscious flavor. If you’re feeling fancy, garnish with a sprig of fresh rosemary and a pinch of flaky sea salt.
- Step 6: Serve and Enjoy
- Plate your rosemary lamb chops with a generous drizzle of red wine sauce. Pair them with roasted potatoes, a fresh green salad, or some garlic mashed cauliflower for a clean-eating twist. Then sit back, take a bite, and savor the moment—you’ve just made a restaurant-worthy dish at home!
Notes
Life gets busy, right? That’s why I love that these Rosemary Lamb Chops with Red Wine Sauce can be prepped ahead or saved for later without losing their magic. Whether you’re planning a stress-free dinner or just want to enjoy leftovers (if there are any!), here’s how to make it work. I’ve tested these tricks myself, and they’re total game-changers—let’s get into it!
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Make Ahead: You can totally get a jumpstart on this one! Rub the lamb chops with the olive oil, rosemary, garlic, salt, and pepper mix up to 24 hours ahead—just pop them in an airtight container or zip-top bag and stash them in the fridge. The flavors soak in even more, which is a win in my book. When you’re ready to cook, let them sit out for 20-30 minutes to warm up a bit—cold chops don’t sear as nicely. The red wine sauce is a prep champ too—make it a day or two ahead, cool it down, and store it in a jar or container in the fridge. Reheat it gently on the stove with a splash of broth if it thickens up too much. I’ve done this for dinner parties, and it’s like having half the work done before I even start!
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Storage: Got leftovers? Lucky you! Cooked lamb chops and sauce keep beautifully in the fridge for up to 3 days—just slide them into an airtight container (together or separate, your call). I like to spoon a little sauce over the chops to keep them moist. To reheat, warm them in a skillet over low heat with a drizzle of broth or water—takes about 5-7 minutes and keeps the meat tender. The microwave works too (1-2 minutes on medium), but it can toughen the lamb, so I avoid it when I can. If you’ve got more than you can eat in a few days, freeze them! Wrap each chop in plastic wrap, then pop them and the sauce into a freezer-safe container—they’ll hold up for 2 months. Thaw in the fridge overnight before reheating, and you’re back in business.
This setup lets you enjoy these chops whenever the craving hits—fresh off the skillet or pulled from the fridge like a pro. Tried any make-ahead hacks of your own? Let me know—I’m always up for a good tip!