Total Time
58mins
Prep 36 mins
Cook 22 mins

DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time.

Ingredients Nutrition

Directions

  1. Mix first 4 ingredients and 1 Tb olive oil in a large bowl. Add lamb; turn to coat.
  2. Let marinate at room temperature at least 30 minutes and up to 1 hour.
  3. Preheat oven to 400°F.
  4. Heat remaining 1 Tb olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.
  5. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
  6. Transfer lamb to platter, cover, and let rest 5 minutes.
Most Helpful

5 5

Thank you for sharing, this was outstanding!

5 5

Excellent! The marinade was simple but flavourful, even using some frozen rosemary. This was my first time making lamb chops and the directions were spot on! I would highly recommend this recipe! Definitely will make this again and again!! I found this recipe in the BA archives, so was happy to see that it was already posted here! Kudos on the find!

4 5

The marinade was great but with oven roasting we found it was very fatty in the taste but would certainly consider using if we were b-b-qing, I doubled the recipe as I used 13 lamb loin chops for 4 of us and they were only about 1/2" thick at the most and cooked to well done - seared in the pan (in 2 batches) and then put the lot in a 180C fan forced oven for 20 minutes and they were cooked well done and very tender. Thank you Dr. Jenny made for ZAAR Stars tag game.