These lamb chops are one of my favorite dinners to cook.
Delicious lamb lollipops... mmm.
It's a great dinner to make when you're aiming to impress because the chop has a lot of flare and plates up beautifully.
This recipe, you will find, is super simple and full of flavor...
Garlic- Rosemary Lamb Chops
1/2 lb. Frenched Lamb Chops ( about 6 chops)
1 clove garlic, peeled and smashed
2 sprigs of fresh rosemary
2 tsp kosher salt
Fresh ground pepper
3 T olive oil
Preheat your oven to broil
About a half hour before you start cooking, season your lamb liberally with salt and pepper and pop em back in the fridge. (You should always season meat at least a half hour before cooking, any less and the seasonings (salt) will work against you by drawing all of the moisture out of your meat, leaving it dry and flavorless. A half hour allows for the water to be drawn back into the meat, bringing that seasoning back in with it!)
About 15 minutes before you start cooking, pull out those chops to let them temper... you don't want to shock your cold meat by putting it directly on to the hot pan
Heat 2 T of your olive oil in a large sautee pan over med-high heat
Rub the chops down on either side with your smashed garlic
Rub the chops with the remaining olive oil
Sear the chops, about 2 minutes on the first side (until a nice brown crust is formed)
Turn the chops and sear another minute on the other side
Sprinkle the chops with rosemary and then pop them directly into the oven RIGHT under the broiler
Broil about 3-4 minutes for a beautiful medium-rare chop
Grab a pot holder and pull the pan out carefully
Remove the chops from the pan and allow to rest about 2 minutes before plating
And there you have it!
I served mine with an orzo and green pea sautee.... I think next time I'll whip up some creamy tzatziki to dip them in... mmmm.... enjoy!
