Garlic Rosemary Lamb Chops
Looking for a new way to prepare lamb meat? Try these juicy rosemary garlic lamb chops! Nothing compliments the smooth flavor of lamb meat better than earthy rosemary. And who doesn’t love the extra kick garlic gives red meat? This combination delivers a savory and succulent meal that no one can refuse. Continue reading for the recipe!
What You Will Need:
1 lb. Lamb Chops
2 Tablespoons Fresh Minced Rosemary
1 Minced Clove of Garlic
4 Tablespoons Olive Oil
Equal Parts Salt and Pepper to Taste
Oven-Proof Sauté Pan
Lamb chops are traditionally served rare to medium rare. If you have folks who prefer meat that is more well-done, you can cook them longer. To cook lamb chops more without drying them out, cook them on the pan first, and then finish them in the oven at 400 degrees Fahrenheit, checking them every 2 minutes. Here’s how to get started:
Start by marinating your lamb shops. In your large bowl, combine all your ingredients, but only 2 tablespoons of olive oil.
Massage the meat with your fingers to incorporate all the marinade.
Once the chops are fully coated, set your bowl inside the refrigerator. For double-ribbed chops, cover your bowl and let the meat sit at room temperature for 30 minutes.
Coat your oven-proof sauté pan with the remaining olive oil and preheat it to high heat.
When the pan is fully heated, drop your chops in and cook each side (all four) for 2 to 3 minutes. Once you place them in the pan, do not flip them until your minutes are up. This produces a nice, flavorful crust on the meat. If are using single-rob chops and you want them medium rare or rare, sear only two sides for one minute each.
Remove the lamb shops from the pan and place them in aluminum foil. Loosely wrap them and let them rest for 5 minutes.
Now you are ready to enjoy! Recommended sides that pair excellent with lamb chops include whole grain rice, mashed potatoes, celery root and carrots, mixed green salad with cranberry vinaigrette dressing, and a table Merlot.