Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce

These Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce are perfect for any night of the week. They are packed with so much flavor and would make a great addition to your Easter Dinner Menu. 

Thank you, American Lamb Board, for sponsoring this post. As always, all thoughts and opinions are truly my own.

Easter will be here before you know it and I couldn’t be more excited! You see, Easter is a big deal in our home—the Easter Bunny stops by bright and early to drop off the kids’ Easter Baskets and later that evening, we get together to enjoy a nice Easter Dinner with friends and family!

This year, I wanted to add something special to our dinner menu, so I decided to make these Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce. I make lamb quite often for my family because it’s such a tender, flavorful meat. And it’s produced in every state in the U.S. and available year-round.   

You may be surprised to know that American lamb contains some amazing benefits. It contains a good source of iron, phosphorous, pantothenic acid, vitamin B6, and copper. It also is a great source of protein which can help to keep you full and satisfied in between meals and help with weight management.  

For this recipe, I used American lamb loin chops. This cut of meat resembles a mini-T-bone steak and is possibly the most tender cut of lamb. These chops are great for pan-searing, grilling and roasting.

What You Need to Make This Recipe?

For this easy recipe, you’ll need:

• American lamb loin chops
• rosemary
• parsley
• garlic
• parmesan cheese
• olive oil
• sour cream
• milk

How to Make Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce

These Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce are very easy to make, and they only take a few minutes to cook. Start by combining the chopped rosemary, parsley, garlic, and parmesan cheese in a small bowl and generously season the lamb with half of the herb mixture on both sides. 

Heat olive oil in a cast iron skillet, over medium to medium-high heat. Place the lamb in the oil and cook for 4 minutes until the bottom side is golden brown and seared. Flip the lamb over and cook for another 4 minutes, or until desired doneness is achieved (Note: USDA recommends an internal temperature of 145F with a 3 minute rest). Remove from the skillet and let the meat rest for about 5 minutes. 

Reduce heat to low and add in the sour cream, milk, and the rest of the herb mixture. Stir until creamy and combined. Return the lamb back to the skillet and spoon the creamy sauce over each lamb chop. Serve and enjoy!

This is the perfect recipe to add to you Easter Menu! Make the best and the easiest sauce for lamb chops!  This creamy mustard-thyme sauce is made with garlic, red or white wine, Dijon mustard, fresh herbs, sea salt, and cracked black pepper.  This savory Mediterranean dish will become a family favorite dinner!

DID YOU MAKE THIS RECIPE?

I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.

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Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce

Servings 8

Author Beautiful Eats & Things

Ingredients

• 8 American lamb loin chops
• ¼ cup fresh rosemary chopped
• ¼ cup fresh parsley chopped
• 3 cloves garlic minced
• 2 tablespoons grated parmesan cheese
• 3 tablespoons oil
• ½ cup sour cream
• 1/3 cup milk
• Salt & pepper to taste

Instructions

• Combine the rosemary, parsley, garlic, and parmesan cheese in a small bowl and generously season the lamb with half of the herb mixture on both sides.
• Heat oil in a cast iron skillet, over medium to medium-high heat. Place lamb in the oil and cook for 4 minutes until the bottom side is golden brown and seared. Flip the lamb over and cook for another 4 minutes, or until desired doneness is achieved. Remove lamb from the skillet and let the meat rest for about 5 minutes.
• Reduce heat to low and add in the sour cream, milk, and the rest of the herb mixture. Stir until creamy and combined. Return the lamb back to the skillet and spoon the creamy sauce over each lamb chop. Serve and enjoy!

Notes

Note: USDA recommends an internal temperature of 145F with a 3 minute rest when preparing lamb.