Description

Juicy seared lamb chops glazed in a garlic-herb butter, served with caramelized mushrooms and blistered cherry tomatoes—a rich, elegant dish perfect for a special dinner.

Ingredients

Units Scale

8 lamb rib chops
2 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
Salt and black pepper, to taste
1 tablespoon butter
1 cup cherry tomatoes
1 cup cremini mushrooms, sliced
1 red chili (optional), finely chopped
1 tablespoon balsamic vinegar

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Instructions

Pat lamb chops dry and season both sides with salt, pepper, and half of the garlic and herbs.
Heat olive oil in a large skillet over medium-high heat. Sear lamb chops for 3–4 minutes per side for medium-rare, or until desired doneness. Remove and let rest.
In the same skillet, melt butter and add remaining garlic, herbs, and chili if using.
Add mushrooms and cook for 3–4 minutes until golden.
Add cherry tomatoes and balsamic vinegar. Cook another 2 minutes until tomatoes blister.
Return lamb chops to the skillet to warm through and coat with the pan sauce.
Serve immediately, spooning the sautéed vegetables and pan juices over the lamb.

Notes

Let the lamb chops come to room temperature before cooking for even searing.
Use a meat thermometer for perfect doneness—medium-rare is about 130°F (54°C).
Pair with mashed potatoes, polenta, or a crusty bread to soak up the sauce.

Nutrition

Serving Size: 2 lamb chops with vegetables
Calories: 420
Sugar: 4g
Sodium: 290mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg