Lamb Chops
- Total Time
- 30 minutes, plus several hours' marination
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 12rib or loin lamb chops (about 2½ pounds total); have the butcher ''French'' the rib chops (trim and scrape the top portions of the bones clean)
- ¼cup coarsely chopped rosemary
- 4cloves garlic, peeled and crushed with the side of a knife
- Extra-virgin olive oil, for sprinkling
- Coarse sea salt or kosher salt
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
407 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 52 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In the morning, get out a large bowl or dish. In it, combine the lamb chops with the rosemary and garlic. Sprinkle enough olive oil over the chops to coat them lightly. Toss to coat, then cover with plastic wrap and refrigerate until an hour before dinner, giving them a stir every few hours.
- Step 2
An hour before serving, set out the chops to bring them to room temperature. Preheat a grill to medium high or a broiler. Season the chops with salt and pepper. Grill for 2 to 3 minutes on each side, turning them just once, so that they are nicely browned on the edges but still quite pink inside. Pile onto a warm serving platter and set on the table.
Private Notes
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Cooking Notes
Bill Ahlstrom
Add a little thyme, herbes de provence and balsamic vinegar to the marinade for even more flavorful lamb.
Antoinette Zographos
Since many NWT lamb recipes mention the chops be 'frenched,' I recommend asking the butcher to provide you with the scraps so you can scramble them with eggs, and diced bells peppers and eggs. It is your choice to add raw onion on the side. I was five years old and my grandfather, babysitting me, made his one and only daily meal at about 3 pm in a cast iron pan. I'm 73 and remember it clearly with one shock. My eating raw onion that today, I might eat a piece; not bite an apple!
Es
For two, I had four small rib chops, which I marinarted overnight with rosemary and garlic (and salt and pepper). Seared them in a oven-proof frying pan and then put into a 475 degree oven, as suggested by another reader here, for a few minutes. Let rest for a few minutes and topped with a dab of truffle better (optional). Served with "rice and tomatoes" and a small salad. Very nice dinner
Christi
The marinade is excellent and easy. To cook, I used a cast iron skillet to brown lamb on both sides, 3 minutes each. Then into a 475° oven in the same skillet for 5 minutes, and rest. The broiler wasn't an option, and this was a perfect solution.
Bill Ahlstrom
Add a little thyme, herbes de provence and balsamic vinegar to the marinade for even more flavorful lamb.
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