Roasted Lamb Chops
Lamb is one of the most tender, nutritious, and delicious types of meats you can eat. In this Roasted Lamb Chops recipe, we make it incredibly simple to make using a simple Mediterannean garlic and herb marinade.
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Useful Kitchen Equipment for Creating Your Masterpiece:
Ingredients
- 8 Lamb Chops (one medium rack or individual chops)
- ¼ cup Olive Oil (extra virgin)
- 3 Lemon Slices (thin slices)
- 5 Garlic Cloves (medium, crushed)
- ½ cup Parsley (fresh, lightly packed)
- 1 teaspoon Rosemary (dried)
- 1 teaspoon Sea Salt (or Kosher Salt)
- ½ teaspoon Black Pepper (ground)
- ¼ teaspoon Red Pepper Flakes (optional)
Instructions
- In the bowl of a food processor fitted with a blade, add the garlic cloves, olive oil, parsley, rosemary, salt, pepper, and red pepper flakes (optional). Run the processor until the mixture is well-combined and everything is finely chopped.
- Transfer the mixture from the food processor into a large gallon-size freezer bag.
- Add the lemon slices and the lamb chops to the freezer bag, and work the marinade over the entire rack or the individual lamb chops within the bag. Now marinate for 20 minutes to 4 hours (if over 20 minutes, keep chilled in fridge).
- Preheat oven to 450 degrees F, and place the oven rack in the top 1/3 of the oven.
- Remove lamb chops from the marinade. Arrange the lamb rack (fat side pointing up), or the individual chops in the skillet. Place the skillet on the top oven rack for 15 minutes.
- Carefully remove it from the oven and turn the lamb chops over onto the other side. Return the skillet to the oven and cook for another 5-10 minutes, depending on how you like your lamb (lamb is typically served rare or medium-rare, but you can also serve it medium well).
- With a meat thermometer, check to ensure that the lamb chops are 135 degrees F in the thickest part.
- Remove from oven and tent the skillet with foil. Allow the lamb chops to rest for about 10 minutes (the temperature will rise and the lamb will continue to cook some more).
- Cut the lamb chops in between the bones and arrange on a platter and serve immediately. Enjoy them with your favorite side dishes.
- Toss out any residual marinade left in the freezer bag.
Chef's Notes
- For even more flavor: marinate the lamb overnight in the refrigerator.
- To avoid overcooking the lamb: use an instant read thermometer to determine if the lamb is done to your liking. For rare, internal temperature should reach 125 degrees F, and for medium-rare, it should read about 135 degrees F. Check and take it out the oven 5 degrees before it reaches the temperature you are looking for. As the lamb rack rests, the temperature will rise.
- Serving Size: a rack of lamb has 8 ribs or chops. You can count on 2-3 lamb chops per person (2-3 people). For more people, you may wish to double this recipe.
- Leftovers & Storage: If you have leftovers, you can store them in the fridge in an airtight container for up to 3 days. Best served at room temperature, but if you must warm leftover rack of lamb through, use a medium-heated oven. Place the meat on a sheetpan, and add a bit of water or broth, then cover with foil. Place in the oven until just warmed through.
Nutrition
Serving: 2ChopsCalories: 299kcalCarbohydrates: 2.9gProtein: 26.7gSaturated Fat: 5.9gPotassium: 390mgFiber: 1gVitamin A: 892IUVitamin C: 15mgCalcium: 47.7mgNet Carbohydrates: 1.9g
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