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Baaaahhh: Pan Seared Rosemary Lamb Chops

September 27, 2012
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Lamb and rosemary is a classic combination and one of my favorites. These are so easy to make, 5 minute marinade, set in fridge over night and cook 2-3 minutes on each side (for rare) before serving. Yum!


  • 4-6 lamb chops, cleaned and trimmed
  • 2 tbsp of olive oil
  • 3 tbsp soy sauce (trust me!)
  • 2 tbsp balsamic vinegar
  • 2 tsp dried rosemary
  • 1 tsp kosher salt
  • 1 tbsp of fresh cracked pepper
  • 2 cloves of garlic minced


  1. To make the marinade combine olive oil, soy sauce, balsamic vinegar, rosemary, salt, pepper, and garlic, in a glass dish and wisk.
  2. Add lamb chops, cover with plastic wrap and set in fridge overnight.
  3. Remove marinated lamp chops from fridge 15 minutes before cooking, so they can warm up to room temperature. Never put cold meat in a hot pan.
  4. Pre-heat a skillet to medium-high. Lay lamb chops in the hot pan, you should hear a sizzle when they are added or the pan isn’t hot enough.
  5. Cook 2-3 minutes on each side for rare. 3-4 for medium.
  6. Serve, garnished with a few fresh rosemary sprigs.

4 Comments leave one →
  1. September 28, 2012 11:27 AM

    Looks delish! How many serving is this?

  2. johnny51 permalink
    September 28, 2012 9:58 AM

    I love lamb. This looks super good.

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