Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Thank You, Thank You – I made these last night. Used lamb chops from Costco. Can’t believe how easy and tasty these were. As I have taken over the cooking I’m always looking for easy ,tasty recipes. This fits the bill. Loved them. Thanks again.
Simply delicious! I only had dry Rosemary, and I added a little thyme, but my Lamb Chops were aromatic and incredibly flavorful! Thank you for the recipe and detailed directions. My housemate said he’s never going out to a restaurant for lamb chops again!
Making them second time already from your recipe! It’s amazing.
Elise, this recipe is perfect! I used the Costco loin chops, followed the recipe exactly. My 100 year old mother, who hasn’t had much appetite lately, loved her chop (served with mashed potatoes and Mark Bittman’s simple eggplant Parmesan) — I put the lamb into a hot oven at the end, to accommodate her preference for medium instead of rare — so delicious. My new favorite way to cook chops.
This is my go-to for a special birthday/anniversary treat. I’ve stopped ordering lamb chops in restaurants because they are never as good as when I make these. The butchers near where I live generally sell single rib chops, so I follow Elise’s instructions and marinate them in the fridge. I’ve never had a problem with them overcooking (and I like mine rare). Thank you for sharing such a delicious recipe!
These are the most fabulous lamb chops ever! I brown them in the skillet, but I like all meat really well done, so I finish them in the oven. Top with a drizzle of British mint sauce (Cross & Blackwell), and it’s like a piece of heaven!
Made these tonight and doubled the recipe exactly because we had guests. I would not change a thing. Perfect! Two people wanted medium so I left them in the covered skillet longer. I give this recipe the BEST rating. I’ve had lamb many times but never attempted it at home. Now I’ll do it for guests whenever possible (too expensive for a no-guest dinner). Delicious, moist, perfectly spiced.
Thanks for this lamb chop recipe. You took the time to provide essential details. That made the difference. These were the best ones, I’ve ever made.
Just made this again. It is so amazing. So tasty…I am their hero of the house.
Followed this recipe exactly…. DELICIOUS!!!! Thank you for such an easy to follow, amazing recipe!
I’m so glad that most people love lamb. As an Australian living in country Western Australia on a 10 acre hobby farm I have my own ram lambs and hoggets (older lambs) butchered and eat almost no other meat except chicken. Because I breed them and know exactly what they eat. The meat is excellent and as I never make pets of there are no guilty feelings. Good eating to you all.
This is by far the most delicious lamb chop recipe I’ve ever tasted and it’s so easy! Thanks so much for sharing Elise !!
This will be tge 4rth time making these. I omit the salt though. But YUMMMMMIE!!!!!And my boyfriends 8 year old LOVES them. Hes a hard sell on most foods, but licks the bones on these. Best place to buy the chops…Costco.
OH! Hadn’t even thought of Costco when shopping around for lamb chops. I will have to look. Thanks.
Elise, I made these for the first time tonight and they were heaven!
Hi Kelley, I’m so glad you liked them!
All I can say is WOW. I followed the instructions for medium cooking, and they came out medium rare, which is exactly how I like them.
I have been ordering these at upscale restaurants lately, and I have to say these home cooked ones were more flavorful and I preferred the simple preparation better. They were amazing!! I am planning to make them again for my Mom’s birthday dinner, if not sooner. Thanks for sharing!
Can i make the same prepartion with beaf steaks? And serve with duchess potato.
Thanks in advance
You might try it with medallions of beef tenderloin, filet mignon, which would be tender like lamb.
I am addicted to lamb..this recipe is truly turning me more and more down the path of becoming a lamb junkie ;) Delicious!
HI! if i’m substituting dried rosemary for fresh ones.. how much should i put?
If your dried rosemary is still pretty strong, I would use one Tbsp. If not, you may need to use more.
As an Australian I love lamb especially the Icelandic that Whole Foods gets towards winter. We love the NZ frozen lamb racks from Trader Joes. Cut them up and grilled to rare they are beautiful. Will give this one a try when we are in lamb mode. My rosemary plant lives for lamb!
I just happened to be having rack of lamb last night…I add a little spoonful of dijon to the olive oil mix and a little more garlic. I don’t split them into chops but roast the rack. Thanks for the inspiration..I usually cook them on the grill but roasted them inside and took your idea of searing the full racks on top of the stove in some good olive oil before putting them in the oven. Awesome! Thanks
This is beautiful! My mom recently procured a hunk of lamb for roasting. I think I might use the same crusting method. Only, I can’t seem to find rosemary anywhere! Reckon thyme pairs well with lamb?
Yes thyme would be great too.
Rosemary and lamb is a match made in heaven, though!
I just had a plate of medium well cooked lamb chops and mashed potatos at an upscale resturaunt and suffered food poisoning approx. an hour and a half later. Is it safe to eat medium well chops? By the way they had a slight livery taste to them. I never experienced a taste like that before and I have eaten lamb chops many times. I spent my wedding anniversary in the ER and could not report for duty the following day.
Once I bought some sushi from Whole Foods, they sort of tasted a little weird and sure enough, within half an hour I got sick. Sounds to me like you got a weird chop. Yes, it is usually safe to eat medium well lamb chops, and rare lamb chops, just like it’s usually safe to eat medium well or rare beef steak. But perhaps they sat out too long after they were cooked, or perhaps they were just bad. Or got contaminated in some other way. My guiding rule is if it tastes off, don’t eat it.