Herb Roasted Lamb Chops | Bon Appétit | February 2009 | by Maria Helm Sinskey
I stumbled upon this recipe at epicurious.com in 2012, and it has become an absolute staple during my pregnancy! Amazingly delicious, profoundly simple and ready in a snap. Also full of important nutrients for mom and baby, as I highlighted in this recent super foods post.
A few quick notes: the recipe calls for 6 chops, but the package I buy includes 10. I freeze 5 for later use and marinate the other 5 as described below for immediate consumption. This means the garlic and herb flavor is even more intense as it’s distributed between 5 loin chops instead of 6.
Secondly, I’ve usually made this with dried herbs (as opposed to fresh) because I tend to wing it more often than not… which means I rarely have both fresh herbs on hand. Perhaps a few other moms out there can relate? Rest assured that this recipe is PHENOMENAL with dried herbs in lieu of fresh – just be sure to cut the quantity to 1/3 when using dried herbs. If you have a mortar & pestle at home, I recommend hand crushing the dried herbs just before adding them to the olive oil, sea salt and fresh garlic. This releases the their aromatic flavor.
Finally, as noted below, the chops are ready after marinating as briefly as 30 minutes. This is basically the time it takes to get other elements of the meal together and pre-heat the oven. I’ve also marinated these chops for up to 24 hours, and they hold up beautifully. It’s a flexible, user-friendly recipe that has never missed. These lamb chops are capable of impressing your most foodie friends at a dinner party, and you’ll find you and your family literally licking the bones clean out of pure, savory pleasure.
Okay… enough from me. Stop reading and make this recipe! Details below. My personal modifications are in parentheses.
- 4 large garlic cloves, pressed
- 1 tablespoon fresh thyme leaves, lightly crushed (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary leaves, lightly crushed (or 1 teaspoon dried)
- 2 teaspoons coarse kosher salt (or coarse, grey sea salt)
- 2 tablespoons extra-virgin olive oil, divided
- 6 (or 5) 1 1/4-inch-thick lamb loin chops
Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.