Pan-Seared Lamb Chops with Rosemary and Mint Jus
Tender lamb chops pan-seared to a golden crust and served with a fresh rosemary and mint jus for a classic Australian lamb experience. This australian-inspired lamb ready in about 25 minutes pairs finely chopped fresh rosemary, chopped fresh mint leaves, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 3, 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.
Ingredients
- 6 pieces (about 1 inch thick, 1.5 lbs) lamb chops
- 2 tbsp finely chopped fresh rosemary
- 1/4 cup chopped fresh mint leaves
- 3 cloves minced garlic cloves
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup beef or lamb stock
- 1 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 6 lamb chops (about 1.5 lbs, 1 inch thick) and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
- Step 2: Heat 3 tbsp olive oil in a large heavy skillet over medium-high heat until shimmering. Add the lamb chops and sear for 3-4 minutes on each side until deeply golden and cooked to medium-rare (internal temp ~135°F). Remove chops from pan and rest on a warm plate.
- Step 3: Reduce heat to medium and add 2 tbsp unsalted butter, 3 minced garlic cloves, and 2 tbsp finely chopped fresh rosemary to the skillet. Sauté for 1 minute until fragrant.
- Step 4: Pour in 1/2 cup beef or lamb stock and 1 tbsp red wine vinegar, scraping up browned bits from the pan. Simmer for 3-4 minutes until the sauce reduces by half and thickens slightly.
- Step 5: Stir in 1/4 cup chopped fresh mint leaves off the heat, then spoon the jus over the rested lamb chops and serve immediately.
Frequently asked questions
How long does Pan-Seared Lamb Chops with Rosemary and Mint 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-Seared Lamb Chops with Rosemary and Mint 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 finely chopped fresh rosemary from drying out.
Can I substitute ingredients in Pan-Seared Lamb Chops with Rosemary and Mint 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-Seared Lamb Chops with Rosemary and Mint Jus for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Seared Lamb Chops with Rosemary and Mint 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.
