Herb-Roasted Lamb Chops
HB-7220 · Hand-built original
Lamb loin chops marinated in garlic, thyme, rosemary and olive oil, seared in cast iron and finished in the oven.
Main course1 hr4 servingsGluten-freeDairy-freeEgg-free
Main ingredient: lamb
Pairs well with: mint sauce, roasted potatoes, couscous, ratatouille, tzatziki
Servings:4quantities adjust to match
Ingredients
- 4 large garlic cloves, finely grated on a microplane
- 1 Tbsp. fresh thyme leaves, lightly crushed
- 1 Tbsp. fresh rosemary leaves, lightly crushed
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- ½ tsp. freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil, divided
- 6 1¼"-thick lamb loin chops
Method
- Mix the finely grated garlic cloves, the lightly crushed fresh thyme leaves, the lightly crushed fresh rosemary leaves, the kosher salt, the freshly ground black pepper and 1 Tbsp of the extra-virgin olive oil in a large bowl, add the lamb loin chops and turn them to coat, then let them marinate at room temperature for at least 30 minutes and up to 1 hour.
- Place a rack in the middle of the oven and preheat it to 400F, then heat the remaining 1 Tbsp olive oil in a large cast-iron skillet on the stovetop over medium-high heat.
- Cook the lamb chops in a single layer without crowding the pan until browned on the first side, 3 to 4 minutes, turn them and brown the second side for 3 to 4 minutes more.
- Transfer the pan to the oven and roast the chops to your desired doneness, about 10 minutes for medium-rare at 130F on an instant-read thermometer.
- Transfer the lamb to a platter, cover it and let it rest for 5 minutes before serving the chops.
Cook: 10 minutes · Total: 1 hour (includes marinating)
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).