Pan-Fried Lamb Chops with Mint and Rosemary Jus
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 ready in about 25 minutes pairs about 1-inch thick 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.
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
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.
Frequently asked questions
How long does Pan-Fried Lamb Chops with Mint and Rosemary Jus take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Lamb Chops with Mint and Rosemary Jus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep about 1-inch thick lamb chops from drying out.
Can I substitute ingredients in Pan-Fried Lamb Chops with Mint and Rosemary Jus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Lamb Chops with Mint and Rosemary Jus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Lamb Chops with Mint and Rosemary Jus?
Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
