Garlic Rosemary Lamb Chops
User Reviews
5
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Prep Time
2 hrs 20 mins
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Cook Time
15 mins
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Total Time
2 hrs 35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Canadian
Garlic Rosemary Lamb Chops
Description
This recipe marinates frenched rack of lamb chops with a blend of garlic, shallot, red wine vinegar, Dijon mustard, fresh rosemary and thyme, lemon zest, salt, and black pepper. An aliquot of the marinade is reserved for serving to enhance flavor.
The lamb is pan-seared in canola oil in batches over medium-high heat until the internal temperature reaches 145°F, resulting in a medium-rare to medium chop with a nicely browned crust while maintaining juicy tenderness inside.
After resting for five minutes, the lamb chops are served with the reserved marinade, allowing the bright, herby, and mildly acidic flavors to complement the rich meat. They can be paired with roasted vegetables, potatoes, or a simple salad.
Ingredients
- 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 rosemary chopped, fresh
- 1 tablespoon thyme chopped fresh leaves
- 1 tablespoon lemon zest
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 ½ pounds rack of lamb excess fat trimmed and cut into chops, frenched
- 1 tablespoon canola oil
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.
User Reviews
Overall Rating
5
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