Garlic Rosemary Lamb Chops

Name: Garlic Rosemary Lamb Chops
Prep time: 2 h 20 min
Cook time: 15 min
Total time: 2 h 35 min
Yield: 4 servings
Ingredients: ½ cup extra-virgin olive oil; 3 cloves garlic; 1 shallot; 1 ½ tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon lemon zest; Kosher salt and freshly ground black pepper; 2 ½ pounds frenched rack of lamb; 1 tablespoon canola oil

User Reviews

5.0

45 reviews

Excellent

Prep Time
2 hrs 20 mins
Cook Time
20 mins
Total Time
2 hrs 35 mins
Servings
4 servings
Course
Main Course
Cuisine
Canadian

Garlic Rosemary Lamb Chops

Iris Warren

Report

Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

½ cup extra-virgin olive oil
3 cloves garlic minced
1 shallot diced
1 ½ tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper to taste
2 ½ pounds frenched rack of lamb excess fat trimmed and cut into chops
1 tablespoon canola oil

Add to Shopping List

Instructions

In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 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 1/4 cup olive oil mixture.