Entree: Canada – Alberta – Alberta Lamb Chops (Seared and grilled seasoned lamb chops highlighting Alberta lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 bone-in lamb chops, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced (5/16 oz (9 g))
- 2 tbsp (8 g) chopped fresh rosemary
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp (10 g) coarse kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) Dijon mustard
- Rosemary sprigs, for garnish

Show original ingredient measurements

- 8 bone-in lamb chops, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced (9 g)
- 2 tbsp (8 g) chopped fresh rosemary
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp (10 g) coarse kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) Dijon mustard
- Rosemary sprigs, for garnish

Instructions

1. Pat the lamb chops dry with paper towels. In a bowl combine olive oil, minced garlic, chopped rosemary, lemon juice, Dijon mustard, salt, and pepper to make a paste. Rub the mixture over both sides of each chop. Let rest at room temperature for 20–30 minutes or refrigerate for up to 2 hours and bring to room temperature before cooking.
2. Preheat a grill or heavy skillet (cast iron preferred) over medium-high heat. If using an oven, preheat to 400°F (200°C).
3. Sear the chops in the hot skillet or on the grill grates 2–3 minutes per side until a golden-brown crust forms. Reduce heat or move to a cooler part of the grill and continue cooking, or transfer the skillet to the oven, until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 4–6 more minutes depending on thickness.
4. In the last 1–2 minutes of cooking, add the butter to the pan and baste the chops with the melted butter using a spoon, allowing the butter to brown slightly for extra flavor.
5. Remove chops from heat and rest for 5 minutes; internal temperature will rise to about 130–135°F (54–57°C) for medium-rare. Garnish with rosemary sprigs and serve hot.