Garlic Rosemary Lamb Chops

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Garlic Rosemary Lamb Chops

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on - April 2, 2023 -

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

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

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

My main holiday goal for this Easter (or any fancy dinner, really) is ease and simplicity. And not to brag, but this recipe does a very good job at keeping things super simple yet maximizing all the flavor.

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

With the easiest marinade ever – olive oil, garlic, shallot, red wine vinegar, Dijon, fresh herbs, and s+p – this comes together very, very quickly. So go ahead and marinate those beautiful little lamb chops for 2-6 hours before pan searing them to golden brown perfection, giving you that perfect crusty exterior.

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

Serve with the remaining marinade you set aside with some peas and my favorite mashed potatoes. It’s so easy and classic, and anyone new to lamb can make this fool-proof recipe, promise.

Print Garlic Rosemary Lamb Chops

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

Prep Time 2 hours 20 minutes

Cook Time 15 minutes

Total Time 2 hours 35 minutes

Servings 4 servings

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 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

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 desired doneness, about 3-4 minutes per side. Let rest 5 minutes.
Serve immediately with reserved 1/4 cup olive oil mixture.

The post Garlic Rosemary Lamb Chops appeared first on Damn Delicious.

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