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Lemon-Garlic Lamb Chops

Servings: 3 to 4

Quick-cooking but sometimes overlooked, lamb chops are an excellent midweek dinner choice. This lemony, buttery preparation will keep them on your radar.


  • 6 1-1/4-inch-thick lamb loin chops
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. olive oil
  • 2 medium cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 oz. (2 Tbs.) unsalted butter
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley leaves

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 80
  • Sodium (mg): 340
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 21


  • Pat the chops dry with paper towels, and then season all over with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a large skillet over medium-high heat until shimmering. Add the chops, and sear until browned on the bottom, about 4 minutes. Reduce the heat to medium, flip the chops, and cook to your desired doneness (125°F to 130°F for medium rare, 135°F to 140°F for medium), about 3 minutes more. Transfer to a serving platter, and tent with aluminum foil.
  • Pour off all but 1 Tbs. of fat from the pan. add the garlic, and cook over medium heat until fragrant, about 15 seconds. Add the wine, scrape up the browned bits from the bottom of the pan, and simmer until almost evaporated, about 4 minutes. Pour in any accumulated lamb juices from the platter, add the butter, and whisk until combined.
  • Remove from the heat, and stir in the zest and parsley. Season to taste with salt and pepper. Pour the sauce over the chops, and serve immediately.


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