Garlic Rosemary Lamb Chops
These Garlic Rosemary lamb chops are easy enough to make on any weeknight as well as elegant for a fancy homecooked meal to impress your guest. My brother and dad have asked for this recipe a few times both at Easter and now even at Christmas time. Its a great entrée that is simple yet so decadent. It also mixes up the traditionally holiday meat of turkey or ham. I hope you enjoy the tender garlic chops as much as my family does. The secret is to baste the lamb in its juices and fresh rosemary. Serve this dish over rice, mash potatoes, or couscous for a more Lebanese's flare.
I also like pairing the lamb chops with roasted root vegetables like parsnips and carrots with a honey glaze. The sweet veggies paired with the savory lamb is a match made in heaven in my opinion.
Hope you enjoy this savory garlic dish as much as we do!
- 2 lb lamb chops
- 3 tbsp minced garlic
- 1/4 cup olive oil or canola oil
- 2 crushed cloves garlic (optional)
- 1/4 cup fresh parsley chopped (optional)
- 2 sprigs of rosemary (1 tablespoon chopped)
- 3/4 tsp black pepper
- 2 tsp coarse salt (You can use more or less depending on your taste)
- 1 zest of lemon
Combine the minced garlic, parsley, rosemary, salt, pepper, lemon zest and olive oil into a large zip lock gallon bag, Mix the bag around to incorporate the ingredients.
Next add the lamb chops into the bag and shake the bag around until marinate is covers all the lamb chops. Place bag inside bowl (leakage protection). Place inside fridge to marinate for at least 1 hour to overnight.
Heat a large cast iron skillet on medium high heat for 5 minutes. Add tablespoon of olive oil or canola oil to pan. Place the marinated lamb chops into the pan. they should sizzle. Throw in the crush garlic and sprig of fresh rosemary along with1 tablespoon of butter. Cook the chops 3-4 minutes per side. In the last 2 minutes of cooking add the remaining butter and baste the juices over the chops until the internal temperature reads reads: 120F for medium-rare , 135 degrees F medium-well, or 140F for well done.
Let the lamb rest for 5-10 minutes before serving. Leftover meat can be served in peta bread as a gyro meat substitute.