Crisp Rosemary Lamb Chops with Pan-Roasted Brussels Sprouts
Nutritional Information
Bone-in lamb chops seasoned with rosemary and garlic, cooked to your liking; served with caramelized Brussels sprouts. Lamb’s natural fat provides richness — no added oils required.
This recipe is originally for 1 servings. How many are you cooking for today?
- 8 ozs lamb chops (about 2 small chops)
- 1 cup Brussels sprouts, halved
- 1 teaspoon fresh rosemary, chopped
- 1 clove garlic, minced
- 1 lemon lemon wedge (for serving)
- 1 pinch sea salt
- 1 pinch black pepper
Bring chops to room temperature and season both sides with chopped rosemary, minced garlic, salt and pepper.
Heat a heavy skillet over medium-high heat. Sear lamb chops 3–4 minutes per side for medium-rare (adjust to preference). Remove and let rest 5 minutes.
In the same skillet, add halved Brussels sprouts cut-side down; if needed, add a tablespoon of water and cover briefly to encourage browning without oil.
Cook sprouts, shaking pan occasionally, until browned and tender, about 8–10 minutes. Season with salt and pepper.
Serve lamb chops with roasted Brussels sprouts and a lemon wedge for squeezing over the meat.
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