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, I rinsed my meat and then patted it dry. I realize washing meat can be controversial and while I understand the dangers of cross-contamination – I choose to ignore them. Rinsing meat makes me feel better. Also, I trust that I do an awesome job of cleaning my kitchen after handling raw meat. If it makes you uncomfortable, don’t wash your meat.
That said, after you wash or don’t wash your chops, add them to a bowl with olive oil, salt and pepper. I massaged the spices onto the chops and placed them on a pan. At this point, I stuck some halved pieces of garlic into the chops. I left the garlic in large chunks. Now comes my favorite part of the recipe… the addition of rosemary. I could have just placed the rosemary sprigs on top of the chops, but I decided to remove some of the leaves and bruise them between my fingers and palms instead. I did this to release the oils inside so that the herb would impart a clean flavor on the meat. 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.
- 6 lamb chops (loin)
- 3-4 large Garlic cloves, cut in half
- 10-12 fresh springs or large handful rosemary leaves
- 3 tbs olive oil
- 1/2 tsp sea salt, adjust to taste
- 1/2 tsp cracked Pepper, adjust to taste
- Wash and dry the chops (optional)
- In a bowl, add chops, and lightly massage with oil, sea salt and pepper.
- Place chops on a 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 heat source) for ten minutes to get perfect medium-rare lamb chops.