Description
These lamb chops are flavorful and make a meal special, while not taking much effort to make.
Ingredients
Scale
For the Marinade:
- 1 Tbsp. fresh thyme, leaves removed from stems
- 1 Tbsp. fresh rosemary, minced
- 1/2 Tbsp. mint leaves, minced
- 1 Tbsp. dried oregano
- 2 garlic cloves, minced
- 4 Tbsp. olive oil (extra virgin, cold pressed, organic)
For the Chops:
- 12 lamb rib chops
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1–2 Tbsp. olive oil
Instructions
- Mince the fresh herbs and add them to a small mixing bowl. Add the dried oregano, minced garlic and olive oil and whisk well.
- If you buy a rack of lamb rib chops, cut between the bones to create individual chops.
- Season the chops on both sides with salt and pepper. Rub the marinade on both sides of the chops and let them rest at room temperature for 20 minutes.
- Heat a large skillet over high heat until warmed, about 30 second to 1 minute. Add the oil to the pan and make sure it coats the bottom of the pan. Reduce the heat to medium-high and sear the meat for 3 minutes on each side. Cook to medium rare at 135 degrees Fahrenheit.
- Transfer the chops to a warm plate and let them rest for 5 minutes before serving.
Notes
- Serve with some garlic and rosemary mashed potatoes or air fried potatoes, a side salad or some roasted vegetables. Prepare the sides while the lamb is resting in the marinade and prior to searing it, so that everything is ready at the same time.