Roasted Lamb Chops With Orange, Garlic and Rosemary Pesto Rub

Total Time
50mins
Prep 30 mins
Cook 20 mins

This is a knockout dish, and the best part about it is it only looks complicated! It is very simple to make. Ask the butcher for French Trimmed Lamb, where the meat is trimmed slightly from the bone - it is an extremely classic and elegant presentation.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven ‑- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F), 25 to 35 minutes for medium (145 degrees F).
  2. Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.

Reviews

(2)
Most Helpful

very good!!! my husband thought it had very good flavor. easy prep!

Selena_ski October 22, 2006

Delicious and really easy. I especially loved the orange flavours - an unusual change for lamb.

Laura H. October 04, 2006

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