Cooking lamb doesn’t need to be an intimidating feat, nor should you wait for a fancy occasion to enjoy. Learning how to cook lamb chops is actually quite easy! This easy recipe will be a great way to try cooking them. A simple herb and garlic marinade makes each bite burst with rustic flavor, in a short period of time.
SERVES: 4
How to make Rosemary Garlic Lamb Chops
Ingredients
- 8 lamb loin chops (about 1-inch thick)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 to 4 cups extra-virgin olive oil
- 2 garlic cloves, crushed
- 2 sprigs fresh rosemary
Directions:
- Preheat oven to 225 degrees.
- Choose an ovenproof baking dish or pan large enough to submerge the chops without touching one another.
- Add rosemary and garlic to the pan and sprinkle chops with salt and pepper on both sides.
- Add chops to the pan.
- Pour olive oil into the pan, covering all chops completely, and place pan in the oven.
- After 20 minutes, turn chops over in the oil, and return pan to the oven for another 10 minutes.
- Using an instant-read thermometer, cook until desired doneness. (Temperature for medium is 145 degrees.)
- Remove lamb chops, lift them out of the oil, and place on a paper towel to drain.
- Before serving, sprinkle with sea salt, tomato, artichoke, and onion for garnish.
How to Pick Lamb Chops
- When picking lamb chops at the store, look for chops that are pink to red with white marbling.
- Marbling is not as important with lamb compared to buying a piece of steak, but you want the fat to be evenly distributed.
- The lamb chops should be a little bit more than an inch thick. You don’t want chops that are too thick or the outside will be overcooked before the interior is ready to eat.
- There are many different cuts of lamb chops: loin chops, shoulder chops, sirloin chops, and rib chops. You are welcome to use whichever cut that is sold at your local butcher or grocery store. If you’re able to pick, rib chops would be ideal as they’re not super expensive, not super thick, and isn’t tough.
Source: Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar
