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Rosemary Garlic Crusted Lamb Chops with Balsamic Reduction

Pan Seared Rosemary and Garlic Crusted Lamb Chops with Balsamic Reduction // Karista's Kitchen

I overheard my daughter talking to her friends back home in Washington state and when she was asked what it was like living in the Willamette Valley she replied, “well, there are sheep, sheep, farms, cows and more sheep.”

Her description made me laugh because only my teenager could describe this diverse and lush valley by the animals that dot the landscape.

Actually, we have a lot more in the valley than just farms and animals and ranches – we’re also home to Oregon State University and just south is University of Oregon.

Most of our little towns are filled to the brim with farmer’s markets, a brewhouse or local pub on every street corner, James Beard award winning chef’s (yes, even here in the valley), vineyards, wineries and the most emerald green rolling hills mixed with the occasional forest.

We’re flanked by the Pacific Cascade range to the west and the Cascades Mountains to the east.

The Willamette Valley, Oregon

I adore my drive to the market because inevitably, I’ll see pastures filled with sheep and lamb, and at least one very stern faced lama working as the guard dog.  

Northwest pasture raised lamb has been gaining popularity recently and it’s one of the most abundant meats found in my local markets and co-ops.  Raised on the lush green pastures in the valley, without grains and free of antibiotics, no growth hormones, additives or preservatives, the lamb from the valley is typically lower in fat and an excellent source of iron and vitamin B-12. I’m a huge fan of most of our local lamb producers like Anderson Ranch, SuDan Farm and Cattail Creek Farms; raising lamb sustainably and responsibly.

This gorgeous Rosemary Garlic Crusted Lamb chop recipe was originally created for one of my favorite clients, Home By Design Magazine’s spring issue.  

Of course, I chose the most delicious cut of lamb for this recipe, the lamb chop.  Lamb chops are typically well marbled with fat and when they are pan seared, they remain juicy and flavorful.  All you need are fresh herbs, garlic, salt, pepper and olive oil and these chops can be done in 15 minutes or less.  I adore these Rosemary Garlic Crusted Lamb Chops paired with a balsamic reduction and often in the spring, I’ll serve them with a minted pea pesto that is plate licking good.  I’ll post that recipe soon!

Delicious Wishes and Loads of Love,


Rosemary Garlic Crusted Lamb Chops with Balsamic Reduction

Serving Size: 4

Rosemary Garlic Crusted Lamb Chops with Balsamic Reduction


  • 8 single rib lamb chops (2 per person)
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 -2 cloves garlic finely chopped
  • Salt and pepper
  • 2-4 tablespoons extra virgin olive oil (more if needed)
  • 1 cup good quality aged balsamic vinegar
  • 1 teaspoon honey
  • 2 tablespoons chopped fresh Italian parsley for garnish


  • In a small bowl combine the rosemary and garlic.
  • In a small pan heat the balsamic vinegar over medium heat. Let the vinegar come to a boil and then turn the heat down and simmer until the liquid has reduced by half. This should take about 15-20 minutes depending on the size of your pan. Once the liquid has been reduced, whisk in the honey and set aside. If the reduction becomes too thick when cooled, gently re-heat for a more liquid consistency.
  • Place the lamb chops on a large cutting board or a parchment lined baking sheet. Brush each lamb chop with a little olive oil. Season with salt and pepper and then rub the rosemary garlic onto each side of each lamb chop.
  • Cover the lamb chops with a sheet of plastic wrap and give each chop a little pound with either a meat mallet or the palm of your hand. This is so the rosemary garlic mixture will nicely stick to the lamb chop. Remove the plastic before cooking. This step can be done the night before and chops held in refrigerator until ready to cook.
  • Heat a large skillet or sauté pan over medium high heat and drizzle with 2-3 tablespoons oil. When the oil is hot, but not smoking, add the chops. You may need to pan sear the chops in batches.
  • After adding the chops to the pan turn the heat down to medium. Brown on both sides, about 2-3 minutes per side should give you medium to medium rare. Transfer the chops to a platter and cover with foil to keep warm. Let them rest 5 minutes before serving.
  • Drizzle the Balsamic Reduction on each plate or a platter and then top with two rib chops per person. Garnish with chopped fresh Italian parsley.
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  • Reply
    May 12, 2015 at 10:10 am

    I think you live in a magical place! So perfect for family, but also for chefs 🙂

    • Reply
      May 12, 2015 at 4:49 pm

      Haha! Yes! An abundance of ingredients to choose from 🙂

  • Reply
    Rosemary Mullally
    May 12, 2015 at 12:14 pm

    Wow! Those lamb chops look scrumptious.

    • Reply
      May 12, 2015 at 4:50 pm

      Thank you Rosemary! 🙂 I think I ate all six!

  • Reply
    May 12, 2015 at 10:26 pm

    SO stunning Karista! Perfectly pink and delicious. Lamb is a favourite in our house, it’s a little more expensive than other red meats but definitely worth it for the flavour. I will definitely try out this balsamic reductioon next time I buy lamb! xx

    • Reply
      May 13, 2015 at 11:56 am

      Thank you Laura! Lamb hasn’t been terribly popular in the US in the past and is now gaining popularity, especially here in the Willamette Valley. I LOVE lamb chops, my favorite cut of lamb. The balsamic reduction is slightly sweet so it balances the rich flavors of the lamb chops. Enjoy!

  • Reply
    May 13, 2015 at 12:59 am

    IF we got lamb chops like this, my Pete would order them for dinner 7 nights a week!
    Have a beautiful day Karista.
    🙂 Mandy xo

    • Reply
      May 13, 2015 at 11:56 am

      Hahaha! It’s my husbands favorite Lamb recipe and I always make extra because he always asks for seconds. 🙂 You have a lovely day too Mandy!!

  • Reply
    May 14, 2015 at 3:58 am

    That lamb is cooked and presented beautifully, Karista. And that’s high praise indeed from a Welshman 😀

    • Reply
      May 18, 2015 at 9:09 am

      Awww… thank you so much Nick! Yes, it is high praise from a Welshman and I am savoring the comment! 🙂

  • Reply
    Bam's Kitchen
    May 14, 2015 at 8:35 pm

    Beautiful dish and beautiful scenery and this gives you your inspiration for your delicious dishes. Thanks for another gorgeous sauce recipe. The sauces really make your recipes over the top! Just pinned!

    • Reply
      May 18, 2015 at 9:10 am

      Thank you BAM! The reduction is divine but I have to admit, when a lamb chop is fresh, local and pan seared properly it almost doesn’t need anything.

  • Reply
    June 5, 2015 at 11:23 am

    This looks like an excellent recipe. Your not so new environment is beautiful and I could imagine living there myself. And I love that plate!
    Hope summer is off to a good start. xx

    • Reply
      June 5, 2015 at 11:27 am

      Thanks Wendy! It is lovely here but I really miss Washington… especially the islands 🙂 Have a lovely weekend and enjoy this warm weather. xo Karista

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