top of page
vecteezy_grilled-lamb-chop-meat-steak_2817139.jpg

Rosemary Lamb Chops

Ingredients

  • 2 large garlic cloves, minced

  • 1 tablespoon fresh rosemary, chopped

  • 1 teaspoon fresh thyme leaves

  • 1 tablespoon kosher salt

  • 1 teaspoon coarse black pepper

  • 2 tablespoons plus ¼ cup extra-virgin olive oil

  • 8 lamb chops, 3/4-inch thick

istockphoto-655425040-612x612.jpg

Directions

  1. In small bowl, combine garlic, rosemary, thyme, salt, pepper and ¼ cup olive oil; stir to create an herb-paste.

  2. Place lamb chops in a casserole pan; pour paste over chops, making sure to coat the chops thoroughly. Cover with foil and set in fridge for 2 hours. 

  3. Remove chops 30 minutes before ready to cook.

  4. Preheat oven to 425 degrees.  Heat a large skillet; add 2 tablespoons olive oil.

  5. Sear chops in skillet, four at a time.  Brown chops on both side and place in a 9x13 baking pan.

  6. Bake 15-20 minutes until done; remove from oven and let rest.

bottom of page