| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup freshly squeezed lemon juice
- 1/3 cup extra-virgin olive oil, plus more for sauteing
- 6 sprigs fresh rosemary, bruised
- 4 cloves garlic, peeled and crushed
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 8 rack lamb chops, trimmed (about 3 ounces each)
- 1/2 cup white chicken stock
- 2 tablespoons butter
- 1/2 cup loosely packed basil leaves, plus additional for garnish
- 1/4 cup kalamata olives, pitted and coarsely chopped
Instructions
- In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
- Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
- Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 789 |
| Total Fat | 71 g |
| Saturated Fat | 27 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 29 g |
| Cholesterol | 142 mg |
| Sodium | 719 mg |
Reviews
Seriously amazing! The lemon basil sauce was so tangy! We used a larger cut of meat, but the end result was sheer perfection. This will definitely be on our top 10 things to repeat!!!
Routstandingly delicious!!
AMAZING dish!! The marinade was key and made the meat so tender. I left it in just over an hour.
Maybe one of the best lamb dishes I’ve ever had…and I love lamb so that’s saying a lot.
Made this one for Valentine’s Day and it was a huge success.
I ended up substituting 2-3 Tablespoons of Lemon concentrate instead of the fresh lemons. Also didn’t have fresh rosemary so I ended up using ~2 Tablespoons of dried.
Something you would get at a five star restaurant and it’s so easy. Wonderful flavors between the basil and olives
Good, but the olives were a little overwhelming
I love lamb and fresh markets so when I came home with lots of basil I was looking to see how to combine the 2.
This is one of the best receipes. Thank you!
Uhm…. well… the prep work was fun and easy, but you have to make sure you have the right type of skillet or it may take a little longer to cook. We served ours raw. OOPS.
Yeah, thanks. Throw it back on the skillet baby! We needed extra cooking time. We cut the lemon juice down as per other notations 😉 Bravo.
Yeah, thanks. Throw it back on the skillet baby! We needed extra cooking time. We cut the lemon juice down as per other notations 😉 Bravo.
Great recipe and so easy I make it once or twice a month. I agreed with some writers that the lemon sauce was too lemony so cut the amount of juice in half. Tastes great with or without the olives.
Excellent dish. Really justifies the cost of a rack of lamb. It was a great date night meal.