Garlic Rosemary Lamb Chops
Succulent Garlic Rosemary Lamb Chops marinated in a flavorful mixture, perfect for a delicious meal.
Equipment
- large cast iron skillet
Ingredients
Marinade
- ½ cup extra-virgin olive oil
- 3 cloves garlic minced
- 1 each shallot diced
- 1.5 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt to taste
- ½ teaspoon black pepper freshly ground, to taste
Lamb
- 2.5 pounds frenched rack of lamb excess fat trimmed and cut into chops
- 1 tablespoon canola oil
Instructions
Preparation
- In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and ½ teaspoon pepper; set aside ¼ cup of the mixture in the refrigerator until ready to serve.
- In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
- Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
- Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until it reaches an internal temperature of 145 degrees F, about 3-4 minutes per side, or until desired doneness. Let rest 5 minutes.
- Serve immediately with reserved ¼ cup olive oil mixture.
Notes
For best results, marinate the lamb chops for the full six hours to enhance the flavor.
Nutrition
Serving: 1lamb chopCalories: 400kcalCarbohydrates: 2gProtein: 32gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 500mgCalcium: 2mgIron: 15mg
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