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These tender chops are marinated with herbs and garlic, cooked quickly in a hot pan and served with sautéed leeks. Pair with California Syrah or Cabernet Sauvignon.

pan roasted lambchop


4 tablespoons (60ml) extra virgin olive oil, divided

2 tablespoons (30ml) minced fresh rosemary leaves

2 tablespoons (30ml) minced fresh garlic

¼ teaspoon (1.25ml) sea salt

¼ teaspoon (1.25ml) freshly ground black pepper

4 (5-ounce/140g) lamb loin chops, 1½ inch (3.75cm) thick, bone-in

1 tablespoon (15g) unsalted butter

3 cups (225g) thinly sliced leeks, white and light green parts

1 cup (240ml) California dry white wine

½ cup (70g) pitted green olives, thinly sliced

2 tablespoons (30ml) minced flat-leaf parsley

Serves 4



To marinate the lamb, mix 3 tablespoons (45 ml) of the olive oil, rosemary, garlic, measured salt and pepper in a large bowl.

Add the lamb chops and turn to coat them with the rosemary mixture. Let marinate at room temperature for 20 minutes.

While the lamb is marinating, prepare the leeks.

Heat the butter and the remaining 1 tablespoon (15 ml) olive oil in a large heavy-bottomed skillet over medium-high heat, until sizzling.

Add the leeks and cook and stir for 3 minutes.

Add the wine and reduce heat to medium. Cook for 20 minutes or until liquid is evaporated.

Off heat, stir in the olives and parsley. Keep warm over low heat while cooking the lamb.
To cook the lamb, heat a large, heavy-bottomed skillet over medium-high heat until hot but not smoking.

Sear the fat on the edges of the lamb chops first, and then sear the chops for 4 minutes on each side.

Transfer the chops to a plate and let rest for at least 5 minutes before serving.

Serve each chop with a spoonful of leeks.

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