Lamb Chops with Rosemary Jus | Fine Dining Flair

Perfectly cooked lamb chops paired with a rich rosemary jus create an irresistible fine-dining dish. Accompanied by creamy mashed potatoes and roasted baby carrots, this recipe delivers elegance, flavor, and gourmet appeal—all achievable in your own kitchen.

Ingredients

Prepare these ingredients beforehand for seamless cooking:

• Lamb Chops: 4 pieces, trimmed and seasoned.
• Fresh Rosemary: 2 sprigs (for jus and garnish).
• Red Wine: 1 cup (for the jus).
• Beef Stock: 1 cup.
• Garlic: 2 cloves, minced.
• Unsalted Butter: 2 tablespoons (for searing and jus).
• Baby Carrots: 1 cup, roasted with olive oil.
• Mashed Potatoes: 2 cups, prepared and kept warm.
• Salt and Pepper: To taste.

Step 1: Prepare the Lamb Chops

1. Season: Generously season lamb chops with salt, pepper, and a pinch of minced rosemary.
2. Sear: Heat 1 tbsp butter in a skillet over medium-high heat. Sear lamb chops for 2-3 minutes per side until caramelized. Transfer to an oven preheated to 375°F and roast for 8-10 minutes for medium-rare.

Step 2: Make the Rosemary Jus

1. Deglaze: In the same skillet, add minced garlic and sauté until fragrant. Deglaze with red wine and reduce by half.
2. Simmer: Add beef stock and simmer for 10 minutes until thickened. Stir in remaining butter and a sprig of rosemary for flavor. Strain the sauce.

Step 3: Plate the Dish

1. Base: Arrange a generous spoonful of mashed potatoes in the center of a matte white plate.
2. Carrots: Place roasted baby carrots alongside for a pop of color.
3. Lamb: Rest the lamb chops against the potatoes.
4. Finish: Drizzle with the rich rosemary jus and garnish with a fresh sprig of rosemary.

Why You'll Love This Dish

This dish elevates home cooking to restaurant quality. The juicy lamb chops, earthy rosemary jus, and buttery sides create a harmonious balance of flavors, perfect for impressing dinner guests or treating yourself to a gourmet experience.