Crispy Smash Potatoes with Smoked Tallow Mayo & Charred Lemon
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Garlic & Rosemary Lamb Saddle Chops
Tender lamb saddle chops seared with garlic, rosemary, and butter — simple, rustic, and full of flavour.
Garlic & Rosemary Lamb Saddle Chops
Equipment
- Frying pan or cast iron skillet
- Tongs
- Small bowl (for marinade)
- Knife and cutting board
- Spoon
- Plate for resting the meat
Ingredients
- 4 lamb saddle chops (about 200g each)
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 tbsp fresh rosemary, finely chopped (or 1 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- 1 tbsp butter (optional for extra richness)
- 1 tsp lemon juice or a squeeze of fresh lemon (optional, for freshness)
Instructions
- Prepare the marinade – In a small bowl, mix olive oil, chopped garlic, and rosemary. Rub the mixture generously over the lamb saddle chops. Season both sides well with salt and pepper. Let the chops rest at room temperature for 10–15 minutes (this helps them cook evenly).
- Sear the chops – Heat your frying pan or skillet over medium-high heat until hot. Add a drizzle of olive oil. Place the lamb chops fat side down first if they have a thick fat edge — render the fat for 2 minutes until golden and crisp. Lay the chops flat and cook for 3–4 minutes per side (for medium-rare to medium). Adjust time depending on thickness.
- Add butter & baste – In the last minute of cooking, add butter to the pan. Tilt the pan slightly and use a spoon to baste the chops with the melted, garlicky butter — this adds a beautiful sheen and flavour.
- Rest & serve – Remove the chops and let them rest on a plate for 5 minutes. Optionally drizzle with a touch of lemon juice before serving.
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