Classic Lamb Chops with Rosemary
Juicy Australian lamb cutlets with a fragrant rosemary and garlic crust. Simple enough for a weeknight, impressive enough for guests.
Method
- 1.
Remove lamb cutlets from the fridge 20 minutes before cooking to bring to room temperature.
Room temperature meat cooks more evenly.
- 2.
Strip rosemary leaves from stems and finely chop. Mince the garlic cloves.
- 3.
Rub cutlets with olive oil, then press the rosemary and garlic mixture onto both sides. Season generously with salt and pepper.
- 4.
Heat a heavy-based frying pan or barbecue grill to high heat.
- 5.
Cook cutlets for 3-4 minutes per side for medium-rare, or until done to your liking.
For medium, cook 4-5 minutes per side. Use tongs to sear the fat cap edge.
- 6.
Rest on a warm plate for 5 minutes. Squeeze fresh lemon over before serving.
Estimated Nutrition (per serve)
Score Breakdown 57/100
Macro Split
Health Insight
This recipe is average nutritionally. Consider adjustments to improve the protein content or reduce sugar.
- Low sugar keeps insulin response in check — great for metabolic health.
- Well-portioned calorie count (531 per serve) — right in the sweet spot for a main meal.
- Could use more fibre (1g per serve). Add vegetables, beans, or swap to wholegrain.
- Fat content is high (73% of calories). Consider lighter cooking methods or reducing oil.
Solid protein at 27% of calories. A good balance for a regular meal. Fat is high at 72% — this is energy-dense, so watch portion sizes.
Rest the lamb for 5 minutes after cooking for the juiciest result.
From Lazy Steven