Tuesday, July 13, 2010

Recipe 12: Herb Roasted Lamb Chops

Picture wouldn't upload but hopefuly I can fix it and upload soon....

I only made 3 rather than 6 since I was cooking them only for myself (my hubby doesn't like lamb). They came out so flavorful and tender. I personally like my lamb cooked well done so I did leave it in the oven longer than suggested. I have made lamb chops before but never with this flavor mix and it really made a difference.

Herb Roasted Lamb Chops

Bon App├ętit February 2009
by Maria Helm Sinskey
The chops don't need to marinate long to take on great herby flavor.
Yield: Makes 4 servings
4 large garlic cloves, pressed

1 tablespoon fresh thyme leaves, lightly crushed

1 tablespoon fresh rosemary leaves, lightly crushed

2 teaspoons coarse kosher

tablespoons extra-virgin olive oil, divided

6 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.

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