Herb-Roasted Lamb Chops

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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:
- Units:
10
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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
Contributor
"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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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!Reply
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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.Reply
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