Name: Herb-Roasted Lamb Chops
Prep time: 36 min
Cook time: 22 min
Total time: 58 min
Yield: 4 serving(s)
Ingredients: 4 large garlic cloves, pressed; 1 tablespoon fresh thyme leave, lightly crushed; 1 tablespoon fresh rosemary leaf, lightly crushed; 2 teaspoons coarse kosher salt; 2 tablespoons extra virgin olive oil, divided; 6 lamb loin chops (1 1/4 inch thick)

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Recipe by Dr. Jenny

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Herb-Roasted Lamb Chops created by ImPat

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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.

Ready In:: 58mins
Serves:
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ingredients

4 large garlic cloves, pressed
1 tablespoon fresh thyme leave, lightly crushed
1 tablespoon fresh rosemary leaf, lightly crushed
2 teaspoons coarse kosher salt
2 tablespoons extra virgin olive oil, divided
6 lamb loin chops (1 1/4 inch thick)

directions

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

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RECIPE MADE WITH LOVE BY

@Dr. Jenny

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@Dr. Jenny

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"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."

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review by Nicest of the damned

12/15/2014

Thank you for sharing, this was outstanding!

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review by Abby Girl

10/11/2013

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!

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photo by ImPat

9/30/2013

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photo by ImPat

9/30/2013

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review by ImPat

9/30/2013

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.

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