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Prep Time: 36 Minutes Cook Time: 0 Minutes |
Ready In: 36 Minutes Servings: 4 |
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DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time. Ingredients:
4 large garlic cloves, pressed |
1 tablespoon fresh thyme leave, lightly crushed |
1 tablespoon fresh rosemary leaf, lightly crushed |
2 teaspoons coarse kosher salt |
2 tablespoons extra virgin olive oil, divided |
6 lamb loin chops (1 1/4 inch thick) |
Directions:
1. Mix first 4 ingredients and 1 Tb olive oil in a large bowl. Add lamb; turn to coat.
2. Let marinate at room temperature at least 30 minutes and up to 1 hour.
3. Preheat oven to 400°F.
4. Heat remaining 1 Tb olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.
5. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
6. Transfer lamb to platter, cover, and let rest 5 minutes.
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