Name: Garlic And Herb Lamb Chops
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Ingredients: ; 4 bone-in lamb chops (about 1-inch thick); 2 tablespoons olive oil; 4 garlic cloves, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1/2 teaspoon dried oregano; Salt and freshly ground black pepper, to taste; 1 tablespoon butter (optional); Cooking Guide:; ; Marinate the Lamb Chops: Pat the lamb chops dry with paper towels. In a small bowl, whisk together the olive oil, garlic, rosemary, thyme, oregano, salt, and pepper. Rub the marinade all over the lamb chops, ensuring they are well coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.; ; ; Cook the Lamb Chops: Remove the lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the lamb chops and sear for 2-3 minutes per side, or until golden brown.; ; ; Optional Basting (with Butter): If desired, add the butter to the pan and let it melt. Baste the lamb chops with the melted butter for an additional minute per side, allowing the flavors to infuse.; ; ; Rest and Serve: Transfer the lamb chops to a plate and tent them with foil. Let them rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.; ; Tips:; Thickness Matters: For best results, choose lamb chops that are about 1-inch thick. Thinner chops may cook too quickly and become dry.; Don't Overcook: Lamb chops are best enjoyed medium-rare (internal temperature of 145°F). Use a meat thermometer to check the internal temperature for desired doneness.; Herb

Garlic and Herb Lamb Chops

This recipe creates flavorful and tender lamb chops with a simple herb marinade.

Ingredients:

4 bone-in lamb chops (about 1-inch thick)
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1 tablespoon butter (optional)

Cooking Guide:

Marinate the Lamb Chops: Pat the lamb chops dry with paper towels. In a small bowl, whisk together the olive oil, garlic, rosemary, thyme, oregano, salt, and pepper. Rub the marinade all over the lamb chops, ensuring they are well coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
Cook the Lamb Chops: Remove the lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the lamb chops and sear for 2-3 minutes per side, or until golden brown.
Optional Basting (with Butter): If desired, add the butter to the pan and let it melt. Baste the lamb chops with the melted butter for an additional minute per side, allowing the flavors to infuse.
Rest and Serve: Transfer the lamb chops to a plate and tent them with foil. Let them rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.

Tips:

Thickness Matters: For best results, choose lamb chops that are about 1-inch thick. Thinner chops may cook too quickly and become dry.
Don’t Overcook: Lamb chops are best enjoyed medium-rare (internal temperature of 145°F). Use a meat thermometer to check the internal temperature for desired doneness.
Herb Variations: Feel free to experiment with different herbs in the marinade. Try using a combination of parsley, mint, or sage for a different flavor profile.
Sides: Pair your garlic and herb lamb chops with roasted vegetables, mashed potatoes, or couscous.

Enjoy this delicious and easy recipe for Garlic and Herb Lamb Chops!

Garlic and Herb Lamb Chops

Must Tried Recipes :