Pan-Seared Lamb Chops with Rosemary and Mint Jus

By AislePrompt Editorial · ·

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-seared to a golden crust and served with a fresh rosemary and mint jus for a classic Australian lamb experience. This Australian-inspired lamb recipe, ready in about 25 minutes, pairs lamb chops, fresh rosemary, fresh mint leaves 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.

Prep: 10 min Cook: 15 min Serves 3 Australian cuisine 430 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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