The lamb chops with rosemary, garlic and lemon recipe is part of my country recipe challenge, where Australia was this weeks county.
It’s a lovely ‘nice and easy’ recipe with lots of flavour.
Because of it’s multicultural population there are lots of different recipes to pick – for example meat pies, vegemite on toast, etc
However roast lamb or lamb chops are maybe about the easiest meal to make, with lots of flavour.
Lamb chops with rosemary, garlic and lemon recipe
Ingredients:
- 2 Lamb chops
- 2 pods garlic – crushed
- 1 tbsp Rosemary – chopped
- 1 Lemon
- 25 g Butter (salted)
- 1 tsp Mint jelly (optional)
- Salt and pepper
Equipment
- Large frying pan
- Grater
- Chopping board and knife
Instructions
- Crush the garlic, Grate & squeeze the lemon, chop the rosemary into fine bits.
- Add all the ingredients in a large bowl and add the lamb chops (so they are completely covered) For maximum flavour cover the bowl with cling film and leave in the fridge for at least 1 hour.
- Heat the frying pan and add the butter. When it’s melted add the lamb chops and fry until lovely and brown (and ideally still slightly pink in the middle)
- Ideally let it rest for a few minutes before serving.
How to serve
Lovely with either potatoes, rice, etc.
In the picture I served it with roast potatoes, carrots and broccoli and gravy. As well as some mint jelly.
2 items to focus on:
1. Use Fresh Rosemary
There is a difference in taste if you use dried or fresh herbs.
Dried herbs will add a more intense (sometimes bitter) flavour to recipes. Whereas fresh herbs will have a more brighter flavoursome taste. Yes you can use the dried versions but freshly chopped rosemary make a real difference to the flavour.
Fresh rosemary is available in many shops
But it’s also very easy to grow at home from seed.
2. The garlic you use
There are over 600 different varieties of garlic.
However most shops will often only sell 1 variety of garlic – usually because it has a longer shelf life.
However (I’m very jealous !!) in Australia the purple strip garlic is available in some speciality shops. There are a few varieties but a popular one will have a moderately hot garlic flavour which is ideal with lamb chops.
It is very easy to grow at home – how to grow purple stripe garlic
Often asked questions
1. What’s the best type of lamb chop?
Ideally try to use one which is about 2.5 cm thick, because that way (when frying) the outside will be lovely and crispy and then inside still soft and juicy.
In the recipe I used an organic lamb chop – simply because they tend to taste better. In addition I also don’t have to worry about what they were fed with.
2. How long should I fry the lamb chop?
Yes, it’s very much down to personal taste. As a rough ‘rule of thumb’ if you fry it for 3 minutes on each side it will be medium. For well done, try to fry it for 4 minutes on each side.
The alternative is to use a meat thermometer (like the one available from Amazon pictured). When it’s 50°C it’s very red on the inside, 55°C for medium-rare, 60°C for medium, 65°C for medium-well done and 72°C for well done.
3. Can I reheat the lamb chops?
Yes, simply store them in a fridge overnight and then reheat in an oven for 5 to 10 minutes.
Lamb chops with rosemary, garlic and lemon
Equipment
- 1 Large frying plan
- 1 Grater
- 1 Bowl
Ingredients
- 2 Lamb chops
- 2 cloves Garlic
- 1 tbsp Chopped Rosemary
- 1 Lemon
- 25 g Butter Salted
Instructions
Prepare ingredients
- Crush the garlic, Grate & squeeze the lemon, chop the rosemary into fine bits.2 cloves Garlic, 1 tbsp Chopped Rosemary, 1 Lemon
Marinate the lamb chops
- Add all the ingredients in a bowl and mix well.
- Then add the lamb chops (so they are completely covered) For maximum flavour cover the bowl with cling film and leave in the fridge for at least 1 hour.2 Lamb chops
Fry the lamb chops
- Heat the frying pan and add the butter.25 g Butter
- When it’s melted add the lamb chops and fry until lovely and brown (and ideally still slightly pink in the middle) For medium fry 3 minutes each side, for well done 4 minutes each side
- Ideally let it rest for a few minutes before serving
Video
Nutrition
The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page.
Have you made the recipe?
Would love to hear what you thought of it
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