American · main

Skillet Lamb Chops with Garlic and Rosemary

Skillet Lamb Chops with Garlic and Rosemary reads richness 8.4, umami 7.6 and citrus 5.6 on Palate's 0–10 flavor X-ray — a American main, about 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.2 / 10
• Sweet & Fruity — 4.9 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 8.8 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Richness 8.4 · Umami 7.6 · Citrus 5.6 · Sourness 5.0 · Fruity 4.5 · Herbaceous 4.0 · Allium 3.8 · Salinity 3.8 · Earthy 2.3 · Funk & Ferment 2.3 · Floral 2.0 · Warm Spice 1.7 · Bitterness 1.6 · Nutty 1.3 · Sweetness 1.2 · Heat 0.8

What's in it (10)

• lamb loin chops — 1134 g
• salt — 7 g
• black pepper — 3 g
• olive oil — 27 g
• unsalted butter — 41 g
• garlic — 18 g
• rosemary — 2 g
• dry white wine — 118 g
• lemon — 65 g
• rosemary — 4 g

Time & effort: about 36 min (11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 276.3 kcal, 17.4 g protein, 24.1 g fat, 1.5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the lamb chops fully dry with paper towels, then season all over with the kosher salt and pepper. Let stand at room temperature 20 minutes so they sear evenly.
2. Heat the olive oil in a large heavy skillet (cast iron works best) over high heat until it shimmers and just barely smokes.
3. Add half the chops, without crowding the pan, and sear undisturbed until a deep mahogany crust forms on the first side, 3 to 4 minutes.
4. Flip and sear the second side until similarly browned, 2 to 3 minutes; transfer to a plate and repeat with the remaining chops.
5. Return all the chops to the skillet, reduce the heat to medium, and add the butter, smashed garlic, and rosemary sprigs.
6. As the butter melts and foams, tilt the pan and continuously spoon the butter over the chops, basting until an instant-read thermometer reads 130 F for medium-rare, about 2 minutes; transfer chops to a cutting board, tent loosely with foil, and rest 5 minutes.
7. Pour off all but 1 tbsp fat from the skillet and discard the rosemary sprigs, reserving the softened garlic cloves in the pan; return the skillet to medium-high heat.
8. Pour in the wine, scraping up the browned bits with a wooden spoon, and simmer until reduced by half, about 2 minutes.
9. Squeeze the juice of half the lemon into the pan, swirl in the reserved garlic cloves, and season the sauce with a pinch of salt to taste.
10. Slice the remaining lemon half into wedges. Plate the chops, spoon the garlic-rosemary pan sauce over top, sprinkle with the chopped rosemary, and serve with the lemon wedges.

Dishes with a similar flavor shape

• Grilled Lamb Chops with Lemon and Oregano — Greek
• Veal Piccata — Italian-American
• Zürcher Geschnetzeltes (Zurich-Style Veal in Cream) — Swiss
• Greek Braised Lamb and Orzo One-Pot — Greek
• Lamb and Chickpea Stew with Warm Spices — Mediterranean

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.