Lamb Chops with Rosemary Jus

Name: Lamb Chops with Rosemary Jus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 lamb chops, about 1 inch thick; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; Salt and pepper to taste; 1 cup low-sodium beef broth; 1 tablespoon balsamic vinegar; 1 teaspoon cornstarch (optional, for thickening); 1 sprig fresh rosemary, for garnish

Highlighted under: Comfort Food

I love preparing Lamb Chops with Rosemary Jus for special occasions, as they never fail to impress my guests. The tender meat, infused with fragrant rosemary, and the savory jus elevate the dish to new heights, making it a true showstopper at the dinner table. I take extra care to ensure the chops are perfectly seasoned and seared to achieve that beautiful crust, locking in all the rich flavors. This recipe has become a staple in my home, and I can't wait for you to try it too!

Created by

Chantel Rivers

Last updated on 2026-01-10T01:16:10.298Z

When I first made Lamb Chops with Rosemary Jus, I was amazed by how easy it was to create a gourmet experience at home. The secret lies in the quality of the lamb and the simplicity of the ingredients. By allowing the chops to marinate with rosemary and garlic, the flavors penetrate the meat beautifully, creating a mouthwatering result.

During my cooking journey, I discovered that a hot skillet is essential for searing the chops to perfection. This step caramelizes the exterior and seals in the juices, resulting in tender and flavorful meat. Don't forget to let the lamb rest before serving, as it allows for juicy bites every time!

        Why You Will Love This Recipe
        Succulent lamb paired with aromatic rosemary for a flavor explosion
Simple yet elegant presentation for any dining occasion
Quick to prepare, leaving you more time to enjoy with loved ones

      

Marinating for Maximum Flavor

Marinating the lamb chops is a crucial step that significantly enhances the flavors of the dish. The combination of olive oil, garlic, and rosemary penetrates the meat, creating a tender, juicy result. Allowing the chops to marinate for at least 15 minutes is essential, but if time permits, let them sit for up to an hour. This extra time allows the flavors to deepen, resulting in a more aromatic and flavorful bite.

The choice of fresh rosemary for marinating cannot be overstated; dried herbs simply won't provide the same fragrance and punch. When applying the marinade, make sure to massage it into every nook and cranny of the meat to ensure even flavor distribution. You can also add a splash of lemon juice or a touch of mustard for a subtle acid that complements the richness of the lamb.

Achieving Perfectly Searing

Searing the lamb chops is where you achieve that beautiful crust that locks in flavors and moisture. I recommend heating your skillet over medium-high heat for about 3-5 minutes before adding the chops. The key is to ensure the oil shimmers but doesn’t smoke—if it starts to smoke, the skillet is too hot. Place the chops in the pan without overcrowding to maintain heat, creating a perfect sear. Avoid moving them around; let them develop that golden-brown crust for about 3-4 minutes.

For a perfect medium-rare finish, aim for an internal temperature of 130°F (54°C). If you prefer your lamb a bit more done, you can sear for an additional minute on each side. After cooking, let the chops rest for about 5-7 minutes; this allows the juices to redistribute throughout the meat, resulting in a succulent bite.

Enhancing the Jus

As the lamb chops rest, you can elevate the jus into a rich, flavorful sauce that complements the dish perfectly. Deglazing the skillet with low-sodium beef broth is an integral step; it captures the brown bits left from searing, which are packed with flavor. Bring the broth to a simmer, scraping the bottom with a wooden spoon to lift those bits, which adds depth to your sauce. The addition of balsamic vinegar not only adds acidity but also layers of sweetness that harmonize beautifully with the lamb.

If you prefer a thicker sauce, incorporating cornstarch is an option. Mix one teaspoon of cornstarch with a splash of cold water to create a slurry, then slowly add it to the simmering sauce. Stir continuously until it thickens, which usually takes about 1-2 minutes. For a refined presentation, strain the jus through a fine-mesh sieve before serving, removing any solids and leaving you with a smooth sauce that enhances the overall experience.

Ingredients

Gather these fresh ingredients before you begin cooking to ensure a smooth process:

Lamb Chops

4 lamb chops, about 1 inch thick
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
Salt and pepper to taste

For the Jus

1 cup low-sodium beef broth
1 tablespoon balsamic vinegar
1 teaspoon cornstarch (optional, for thickening)
1 sprig fresh rosemary, for garnish

Make sure to have all ingredients ready for the best cooking experience.

Instructions

Follow these steps to create an unforgettable Lamb Chops with Rosemary Jus:

Marinate the Chops

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub the mixture over the lamb chops and let them marinate for at least 15 minutes.

Sear the Chops

Heat a skillet over medium-high heat. Once hot, add the lamb chops and sear for about 3-4 minutes on each side for medium-rare, or until desired doneness is achieved.

Prepare the Jus

While the lamb rests, deglaze the pan with beef broth, scraping up any browned bits. Stir in balsamic vinegar and bring to a simmer. If desired, mix cornstarch with a little water to thicken the sauce.

Serve

Plate the lamb chops, drizzle with the rosemary jus, and garnish with a sprig of fresh rosemary. Enjoy your delicious creation!

Remember to let the lamb chops rest for a few minutes before slicing, allowing the juices to redistribute for maximum flavor.

Pro Tips

For an extra touch, serve the lamb chops with a side of roasted vegetables or creamy mashed potatoes to complement the rich flavors.

Serving Suggestions

When serving your lamb chops, consider pairing them with sides that complement their rich flavor. Roasted vegetables, such as asparagus or carrots tossed in olive oil and herbs, make an excellent choice. A creamy potato mash or garlic-infused couscous can also work beautifully. For a vibrant touch, sprinkle fresh herbs or pomegranate seeds over your plate to add color and freshness.

For a complete dining experience, serve the lamb with a robust red wine, like a Cabernet Sauvignon or a Syrah. Their earthy notes pair seamlessly with the meat's richness, elevating the flavors further. Set the table with a simple yet elegant presentation—arranging the chops attractively will impress your guests and make the meal feel special.

Storing and Reheating

If you have leftovers, it's important to store them properly to maintain their quality. Place the cooled lamb chops in an airtight container in the refrigerator, where they will keep well for up to 3 days. For longer storage, you can freeze the cooked chops. Just ensure they are individually wrapped in plastic wrap and then placed in a freezer-safe container, which can last up to 3 months.

When reheating, aim to retain the meat's moisture. The best method is to gently reheat in a skillet over low heat with a splash of broth or covered in foil in a low-temperature oven (around 300°F or 150°C) until warmed through. Avoid microwaving, as this can dry out the lamb and detract from its tender texture.

Variations to Try

To switch up the flavors, try using other herbs for marinating, such as thyme or oregano, each imparting a unique taste profile. Additionally, experimenting with different types of vinegar—like apple cider vinegar—can add an intriguing twist to the jus while maintaining that essential acidity.

If you're feeling adventurous, consider adding a touch of sweetness to your marinade with a drizzle of honey or maple syrup. This can help create a caramelized effect when searing, offering a delightful contrast to the savory elements. Don't hesitate to experiment—lamb is a versatile meat that can be paired with various flavors!

Questions About Recipes

→ Can I use other herbs instead of rosemary?

Absolutely! Thyme or mint would also work well for a different flavor profile.

→ How do I know when the lamb is cooked to medium-rare?

A meat thermometer should read 130°F (54°C) for medium-rare. Alternatively, press the meat; it should feel firm but with a slight bounce.

→ Can I prepare the jus ahead of time?

Yes, you can prepare the jus in advance and reheat it when you're ready to serve.

→ What side dishes pair well with lamb chops?

Roasted potatoes, asparagus, or a fresh salad are excellent accompaniments.