Lamb Chops
Published November 24, 2001
- Total Time
- 30 minutes, plus several hours' marination
- Rating
- Comments
- Read comments
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Ingredients
12 rib or loin lamb chops (about 2 ½ pounds total); have the butcher ''French'' the rib chops (trim and scrape the top portions of the bones clean)
¼ cup coarsely chopped rosemary
4 cloves 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
Nutritional analysis per serving (4 servings)
2 grams carbs; 133 milligrams cholesterol; 407 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 486 milligrams sodium; 52 grams protein
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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Preparation
- 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
Comments
Add a little thyme, herbes de provence and balsamic vinegar to the marinade for even more flavorful lamb.
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.
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
Used the broiler tonight and will try the oven way tomorrow. This is a first rate recipe and it could not be simpler.
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!
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