These lamb chops take just 15 minutes to make and that includes both prep and cooking time. Unbelievably quick, I know. As much as I love cooking and spending time in my kitchen, there are days where I want dinner on the table pronto. These lamb chops are the perfect way to make that happen. This dish is as delicious as it is easy to make.
Using fresh rosemary is so important for this recipe. If you only have dried rosemary, keep your lamb in the freezer. It’s not worth it until you can get your hands on the good stuff. Our neighbor gave us some rosemary from her backyard. It was picked in the morning and on our lamb chops that same evening. Rosemary has this incredibly aromatic woody flavor and these lamb chops soaked all of that flavor right up.
Prepping the lamb chops is easy. First, rinse the meat and pat it dry. Put them in a bowl with oil, salt and pepper. After massaging the spices onto the chops, place them on a pan and top them with garlic. I’ll sometimes leave the garlic in large chunks to expedite the prepping process.
When it comes to putting the rosemary on top of the chops, you can just toss them on top – or – you can bruise some of the leaves between your fingers and palms to help release the oils inside. I take the extra minute or so to do this because I think it allows the herb to infuse the meat with more flavor.
After ten minutes in the oven, the lamb chops will be a nice medium rare. When you’re ready to eat, just brush the garlic and rosemary aside with your fork, and dig in.
- Wash and dry the chops (optional)
- In a bowl, add chops, and lightly massage with oil, sea salt and pepper.
- Place chops on a greased sheet pan and stick sliced garlic into the chops.
- Roll rosemary leaves between your palms to release oil and then place on both sides of the chops.
- Broil the chops on the third rack (8 or so inches from the heat source) for ten minutes to get perfect medium-rare lamb chops.