Pan-Fried Lamb Chops with Mint and Rosemary Jus

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb chops pan-fried and finished with a fragrant mint and rosemary jus, a classic Australian family dinner with fresh herbs. This Australian-inspired lamb recipe, ready in about 25 minutes, pairs lamb chops, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 pieces, about 1-inch thick lamb chops
3 tbsp olive oil
2 sprigs fresh rosemary
1/4 cup, chopped fresh mint leaves
3 cloves, minced garlic cloves
2 tbsp unsalted butter
1 cup beef stock
1 tsp salt
1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 8 lamb chops and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
Step 2: Add lamb chops to the skillet and cook for 3-4 minutes per side until browned and medium-rare. Remove chops and keep warm.
Step 3: Reduce heat to medium, add 2 tbsp unsalted butter, 3 minced garlic cloves, 2 sprigs fresh rosemary, and 1/4 cup chopped fresh mint leaves to the skillet. Sauté for 1 minute until fragrant.
Step 4: Pour in 1 cup beef stock, scraping up any browned bits from the pan. Simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
Step 5: Return lamb chops to the pan for 1 minute to warm through and coat with jus before serving.