Herb-Roasted Lamb Chops

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)

(10)

Recipe by Dr. Jenny

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.

People talking

Join In Now Join the conversation!

READY IN: 58mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction