lamb chops on cutting board

What You'll Need:

  • 2 pounds lamb loin or rib chops thick cut
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoons fresh or dried lavender buds
  • Zest of 1 lemon
  • ¼ cup olive oil
  • 2 cups beef or veal stock
  • 2 tablespoons butter, but into small pieces
  • Salt and pepper to taste


Combine the garlic, rosemary, lavender, salt, pepper, lemon zest and olive oil in a measuring cup.

Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.

Heat oven to 400 °F. Heat an oven proof skillet or grill pan to medium-high heat, then sear the lamb chops for 2-3 minutes, on each side. Transfer to the oven and cook for at least 10 minutes for rare, 14 minutes for medium and 20 minutes for well done. Flipping the chops halfway between. Remove from the oven, place on a serving plate and let the chops rest for 5 minutes, while making the pan sauce.

Being careful of the pan handle, place it back on medium high heat. Carefully dd the 2 cups of stock, and use a spoon to scrape up all the brown bits in the pan. Turn the heat to high and let the stock reduce by almost half. Take off the heat and whisk in the butter, one piece at a time. Taste and reseason if necessary. Pour over the lamb chops and serve.