Italian Herb-Rubbed Lamb Chops
"This is another one of those recipes that I threw together at the last minute and turned out delicious. The chops turn out crispy on the outside and slightly pink and juicy on the inside."
photo by Crafty Lady 13
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 lamb chops, 1/2-inch thick
- 1⁄2 teaspoon oregano, dried
- 1⁄2 teaspoon rosemary, dried (broken into smaller pieces in the palm of your hand)
- 1⁄4 teaspoon basil, dried
- 1⁄4 teaspoon sage, ground, dried
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
directions
- In a large skillet over medium-high temperature, heat olive oil until glistening.
- Meanwhile combine oregano, rosemary, basil, sage, garlic powder, salt and pepper in a small bowl.
- Sprinkle rub mixture evenly onto both sides of chops and gently rub/pat until it adheres to the chops.
- Fry chops for 5-8 minutes on each side for medium-rare or until desired doneness is reached.
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Reviews
-
Great, simple dish! This was my first time cooking lamb chops and it couldn't have gone any better! Easy to follow and east to cook, but with great taste. My son loved them and said I did better than the Brazilian Steak House! I served them with mashed potatoes and sauteed green beans and snow peas. Also, mine were about an inch thick so I cooked them on a lower heat. Thanks for sharing! -
WOW...This dish was amazing. I have never had lamb chops before, so I didn't know what to expect. I have had gyros which is made from lamb, but this was nothing like the gyro meat. It was almost like a cross between steak and pork chops. The herb rub was the perfect flavor for the meat. The lamb I purchased was more like an inch thick so I cooked it at a lower temperature for a longer period of time. They turned out perfectly. The lamb was tender, juicy and loaded with flavor. This is going straight into my keeper file. Thanks for another great recipe, MarthaStewartWanabe. Made as an extra for the Februay 2010 Aussie/NZ Swap.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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