Ingredients
1/4 c. freshly chopped rosemary
5 cloves garlic, minced
kosher salt
Freshly ground black pepper
2 lb. small lamb chops, trimmed of fat
1 tbsp. extra-virgin olive oil
Preparation
Step 1On a large plate, combine rosemary and garlic and season with salt and pepper. Press lamb chops into mixture and set aside.Step 2In a large skillet over medium heat, heat oil. Working in batches, cook lamb until nicely browned, about 3 to 4 minutes per side. Let rest 5 minutes before serving.
When you’re shopping for your chops you’ll usually see two types loin and rib chops. Loin chips will resemble a mini T-bone steak while rib chops are often cut to leave the bone on and exposed. We like to call this bone the best natural eating utensil. 😁 Just pick up a chop by the bone and go to town, no forks necessary. If you have leftovers, store your lamb chops in an air tight container in the fridge for up to 4 days. In charge of Easter dinner? Lamb chops plus herb roasted potatoes and oven roasted asparagus = the perfect menu. P.S. - If you try this recipe, rate it below and let us know what you think. We love hearing from you!
