Lamb Chops with Rosemary Jus

Name: Lamb Chops with Rosemary Jus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 lamb chops; 2 tablespoons olive oil; Salt and pepper to taste; 2 sprigs fresh rosemary; 1 cup red wine; 1 cup beef stock; 2 sprigs fresh rosemary; 1 clove garlic, minced; 1 tablespoon butter

Highlighted under: Comfort Food

I absolutely love preparing Lamb Chops with Rosemary Jus! Each time I make this dish, the enticing aroma of rosemary fills my kitchen, eagerly beckoning everyone to gather around the table. The tender, juicy lamb chops paired with a rich, herbal jus create a perfect harmony of flavors that never fails to impress. I find that searing the chops on high heat locks in their juices, while the jus brings everything together, enhancing the natural flavors. It's a dish that truly brings comfort and satisfaction to any dinner.

Created by

Bethany Clarke

Last updated on 2026-01-10T01:43:17.279Z

I remember the first time I cooked Lamb Chops with Rosemary Jus for my family. They were skeptical at first, but once they took the first bite, their faces lit up! The combination of succulent lamb and aromatic rosemary creates an experience that’s hard to forget. A little trick I’ve learned over the years is to let the chops rest after cooking; it allows the juices to redistribute, making each bite even more tender.

Another important aspect is ensuring the jus doesn’t overpower the meat. A simple reduction of red wine, stock, and rosemary provides just the right flavor boost without masking the lamb. It’s a dish that celebrates quality ingredients and simple techniques, perfect for any gathering!

        Why You'll Love This Recipe
        Succulent lamb that practically melts in your mouth
Herb-infused jus that enhances the meat's natural flavors
A sophisticated dish that's surprisingly easy to prepare

      

Choosing the Right Lamb Chops

When selecting lamb chops for this recipe, look for those with a good amount of marbling. Marbled meat yields superior flavor and tenderness. I prefer rib or loin chops, as they are both succulent and flavorful; they generally have a richer taste compared to shoulder chops. If you can, opt for fresh and locally sourced lamb for the best results. Frozen lamb can be useful in a pinch, but thaw it in the refrigerator overnight to maintain quality.

It's also essential to consider the size of the chops. Ideally, you want them to be around 1 to 1.5 inches thick. Thicker chops will retain moisture better during cooking and offer a beautiful sear without overcooking. Additionally, this thickness allows for a perfect medium-rare finish when you follow the recommended cooking times.

Perfecting the Rosemary Jus

The rosemary jus elevates the lamb chops to a new height. It’s crucial to use quality red wine, as it forms the foundation of the jus's flavor. A dry red wine, such as Cabernet Sauvignon or Merlot, works wonders. Avoid sweet wines, as they can overpower the delicate flavors of the lamb. After adding the wine to the skillet, make sure to let it boil vigorously; this will evaporate the alcohol and concentrate the flavors.

As the jus simmers, you’ll notice that it starts to thicken and develop a glossy appearance. This visual cue indicates that it’s ready to whisk in the butter, which adds a velvety texture and enhances the richness. If the jus becomes too thick, you can easily adjust it by adding a splash of beef stock to reach your desired consistency.

Serving and Pairing Suggestions

Allowing the lamb chops to rest for 5 minutes post-cooking is key. This resting period lets the juices redistribute, ensuring each bite is tender and juicy. While the chops rest, you can prep sides like creamy mashed potatoes or roasted vegetables which complement the dish wonderfully. For a touch of elegance, consider garnishing with additional fresh rosemary or a sprinkle of flaky sea salt just before serving.

When plating, drizzle a generous amount of rosemary jus over the lamb for added flavor and aesthetic appeal. Pair this dish with a bold red wine to enhance the experience further. As for variations, try adding a splash of balsamic vinegar or citrus zest to the jus for a subtle twist that brightens the rich flavors.

Ingredients

Gather the following for a delightful meal.

For the Lamb Chops

8 lamb chops
2 tablespoons olive oil
Salt and pepper to taste
2 sprigs fresh rosemary

For the Rosemary Jus

1 cup red wine
1 cup beef stock
2 sprigs fresh rosemary
1 clove garlic, minced
1 tablespoon butter

Make sure to use the freshest ingredients for the best flavor.

Instructions

Follow these steps for a perfect dish.

Prepare the Lamb Chops

Season the lamb chops with salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear the lamb chops for about 4 minutes on each side until browned. Add rosemary sprigs and baste the chops with the oil for added flavor.

Make the Rosemary Jus

In the same skillet, remove excess fat and add minced garlic. Sauté for about 30 seconds, then add red wine and bring to a boil. Reduce by half, then add beef stock and rosemary.

Simmer for 10 minutes until slightly thickened. Whisk in butter for richness.

Serve

Let the lamb chops rest for 5 minutes before serving. Drizzle with rosemary jus and enjoy!

For extra richness, consider adding a splash of cream to the jus.

Pro Tips

For the best flavor, marinate the lamb chops for a few hours prior to cooking. Additionally, serve with roasted vegetables or mashed potatoes for a complete meal.

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using the oven at a low temperature (around 300°F) until warmed through to maintain the moisture in the lamb. Microwaving can dry out the meat, so avoid that method if possible. Reheat the rosemary jus separately in a small saucepan over low heat, stirring occasionally to prevent burning.

For longer storage, you can freeze the cooked lamb chops. Wrap each chop tightly in plastic wrap followed by aluminum foil to prevent freezer burn. They can be frozen for up to 3 months. When you’re ready to enjoy them again, thaw in the refrigerator overnight and then reheat as mentioned above.

Ingredient Substitutions

If you cannot find fresh rosemary, you can substitute it with dried rosemary, although the flavor will be less vibrant. Use about one teaspoon of dried rosemary for every tablespoon of fresh in the jus to keep the flavor balanced. Olive oil can also be swapped for grapeseed or avocado oil, which have higher smoke points and impart a different flavor profile without compromising the dish’s essence.

For a twist on the traditional flavor, consider adding a teaspoon of Dijon mustard or a splash of soy sauce to the rosemary jus for added depth. These ingredients enhance the umami flavors and can make the dish pop while maintaining the foundational taste of the lamb.

Questions About Recipes

→ Can I use a different type of meat?

Yes, you can substitute lamb with pork chops or chicken thighs, adjusting the cooking time as needed.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.

→ What wine pairs well with this dish?

A full-bodied red wine, like Cabernet Sauvignon or Merlot, complements the flavors beautifully.

→ Can I make the jus ahead of time?

Yes, you can prepare the jus ahead of time; just reheat it gently before serving with the lamb.