Lamb Chops with Rosemary and Garlic
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| Lamb Chops with Rosemary and Garlic |
Ingredients
- 1 pound lamb rib chops
- 2 tablespoons minced fresh rosemary
- 2 teaspoons of salt
- 1 teaspoon fresh black pepper
- 1 garlic clove, chopped
- 4 tablespoons extra virgin olive oil,
Method
1. Marinate the lamb chops:
- In a small bowl, mix together the rosemary, salt, pepper, garlic, and 2 tablespoons olive oil.
- Coat the lamb chops with the mixture, massaging into the meat with your fingers. If you are working with double rib chops, let sit covered at room temperature for 30 to 45 minutes.
- If you are working with single rib chops, store the chops in the refrigerator with oil, not at room temperature.
- You can marinate the chops in the fridge for up to 24 hours.
- (Let double rib chops sit at room temperature for 30 to 40 minutes before cooking)
2. Sear the lamb chops:
- Heat the 2 tablespoons olive oil in an oven-proof saute pan over high heat.
- When the oil is hot, drop the chops in it.
- Sear the double rib chops on all sides for about 2 to 3 minutes per side.
- If you are working with single rib chops, sear only two sides.
3. Check for completeness:
- If you want to cook your chops longer, you can place them in a 400°F oven for 3 to 5 minutes, or place them in a hot pan, reduce heat to low, and cover for a few minutes.
- Note that because rib chops are very small and cook quickly, checking the internal temperature with a thermometer may be impractical.
- For this reason I use the finger test to check the doneness of the chops.
- If you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F for medium-rare, and 140°F for medium.
4. Rest the chops:
- When done, remove the chops from the pan, cover with foil and let rest for 3 to 5 minutes before serving.
