Lamb Chops with Garlic & Herbs
Yield: 2 Servings
Calories: 465kcal
Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.
Ingredients
- 2 pounds (908 g) lamb chops, cut ¾” thick, 4 pieces
- kosher salt, for seasoning
- black pepper, for seasoning
- 1 tablespoon (10 g) minced garlic
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- ½ teaspoon chopped parsley
- ¼ cup (60 ml) extra-virgin olive oil, divided
Instructions
- Marinate the Lamb Chops - Season both sides generously with salt and pepper. Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl. Rub the paste on both sides and let them marinate for at least 30 minutes at room temperature.
- Sear the Surface - Heat a large 12" cast iron skillet or frying pan over medium-high heat. Add 2 tablespoons olive oil. Once hot, add the lamb chops and sear until the surface is browned, about 2 to 3 minutes.
- Check For Doneness - Flip and cook until the internal temperature reaches 125°F (51°C) for medium-rare, or 135°F (57°C) for medium on a meat thermometer, about 3 to 4 minutes.
- Rest the Meat - Rest the chops for 10 minutes before serving.
Notes
- Make-Ahead: Marinate the lamb chops in the refrigerator for up to 24 hours, but no longer.
- Storing: Cool lamb and store in an airtight container for up to 3 days.
Nutrition
Calories: 465kcal | Carbohydrates: 12g | Protein: 14g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 79mg | Sodium: 274mg | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 35.5mg | Calcium: 30mg | Iron: 1.6mg
Recipe Link