Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
🧂 Ingredients
For the Lamb Chops
- 8 lamb chops (loin or rib)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
- 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon lemon juice
For the Rice
- 2 cups white rice (long grain or jasmine)
- 4 cups water or chicken broth
- 1 tablespoon butter
- 1 teaspoon salt
Optional Finishing Touch
- Fresh parsley, chopped
- Lemon wedges
- Pan drippings spooned over the top
🍽️ Directions
1. Cook the Rice
- Rinse rice under cold water until the water runs clear.
- Add rice, water (or broth), butter, and salt to a pot.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for 15 minutes.
- Turn off the heat and let the steam 5 minutes before fluffing with a fork.
2. Season the Lamb Chops
- Pat lamb chops dry with paper towels.
- Rub both sides with olive oil.
- Season with rosemary, thyme, garlic, salt, pepper, paprika, and lemon juice.
- Let marinate for 10 minutes (or longer if time allows).
3. Cook the Lamb Chops
Pan-Seared Method (best for flavor):
10. Heat a large skillet over medium-high heat.
11. Add a drizzle of olive oil.
12. Sear lamb chops for 3–4 minutes per side for medium doneness.
13. Spoon pan drippings over the chops as they cook.
14. Remove from skillet and let rest for 5 minutes.
Air Fryer Method (optional):
- Cook at 400°F for 8–10 minutes, flipping halfway.
4. Plate & Serve
- Spoon fluffed white rice onto each plate.
- Arrange lamb chops on top of or beside the rice.
- Drizzle pan juices over the lamb and rice for added flavor.
- Garnish with chopped parsley and lemon wedges if desired.