This picture makes me drool. It’s not the best picture since I was in a hurry to eat the chops that smelled sooo good, but it reminds me of how delicious those lamb chops were. We wanted a special and indulgent New Year’s Eve dinner and these delicious rosemary thyme lamp chops definitely met the bill.
We made 9 chops which is probably more like 4 servings but the joys of only having 2 people means we can eat it all! And a huge pile of mashed potatoes and broccoli.
I was a bit daunted by the seemingly large quantity of herbs used in this recipe, but it turned out really fragrant and doesn’t perfectly complements the juicy lamb. I also sauteed a bit of garlic with the lamb, which fried to a golden crisp just when the lamb finished.
Rosemary Thyme Lamb Chops
Makes 8 lamb chops • Adopted from Giada De Laurentiis’ recipe
- 5 large garlic cloves, crushed
- 1.5 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch of coarse sea salt
- 3 tablespoons extra-virgin olive oil
- 8 lamb chops
- Mix 3 cloves of garlic, all the rosemary, thyme, salt and olive oil together and blend until it becomes a paste
- Cover the lamb chops all over with the herb paste and let marinate in the refrigerator for an hour
- Remove the lamb chops from the frig and let it come to room temperature (about 20 minutes)
- Heat a skillet until very hot and spray a bit of olive oil, add 2 cloves of garlic and lamb chops to the hot pan. Cook the lamb chops for 3 minutes on one side then flip and cook for another another 2.5 minutes on the other side. Flip the garlic when flipping the lamb too