LAMB LOIN CHOPS WITH ROSEMARY AND GARLIC

These Lamb Loin Chops with Rosemary and Garlic are super simple, quick to make and impressive for dinner. They are perfectly seasoned with rosemary, garlic, crushed red pepper and salt. They were cooked in olive oil in a cast iron skillet. They were so tender and cooked to medium just like the way my husband likes his lamb to be cooked. He used to work on a sheep farm and his favorite meat is lamb. So, basically he’s my lamb expert. I never cooked lamb before until I met him. I guess the way to a man’s heart is good food and in this case, good lamb. ha ha. I trust him when he said this recipe is so simple and delish, so definitely a must-share on my blog. Some people don’t like lamb and the perception of lamb is it has too strong of flavor. Let me tell you, try cooking lamb this way. It will change your mind. We were lucky to be able to find good lamb loin chops from our local grocery store, they are imported from Australia. They pretty much are the filet mignon of lamb. How bad could that be? If you can’t find lamb loin chops, I think regular lamb chops would be fine or even fillets of beef if you can’t find lamb at all.

If you like lamb, I also have another recipe that I posted on Let’s Cook Some Food. Here is the link to Baby Lamb Chops with Mint Yogurt Sauce.

Let’s cook some food!

First, if you want your lamb loin chops to cook evenly from edge to center, take them out from the fridge and let them sit on the counter for 20 to 30 minutes. Basically, they should be at room temperature. Then, dry them with paper towels.

Combine minced garlic, chopped rosemary and crushed red pepper in a small bowl.

Rub the herb mixture over each side. Sprinkle each side generously with salt.

Heat olive oil in a cast iron skillet, medium heat. If you don’t have a cast iron skillet, you can just use any regular pan. The benefit of cooking meat in the cast iron is that the pan gets screaming hot and stays hot. The surface of the meat will take on some brown color which is what we’re looking for in these Lamb Loin Chops with Rosemary and Garlic.

When the skillet is hot, add the lamb chops.

Cook them for 4 minutes on each side for medium.

Transfer to serving plates, cover with foil and let them sit for a few minutes so the juices stay inside of the meat. This will make your lamb chops juicy and flavorful. Same rule also applies to other kinds of meat.

Serve with crispy garlic/rosemary from the pan on the top and garnish with a sprig of rosemary (optional). Enjoy!

I hope you give this Lamb Loin Chops with Rosemary and Garlic a try. The recipe card and comment box is below.

5.0 from 1 reviews

LAMB LOIN CHOPS WITH ROSEMARY AND GARLIC

 

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Prep time

5 mins

Cook time

8 mins

Total time

13 mins

 

Author: Mink

Recipe type: Lamb

Cuisine: American

Serves: 4

Ingredients

• 2 pounds of lamb loin chops at room temperature
• 5 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary
• ½ teaspoon crushed red pepper
• salt
• 1 tablespoon olive oil

Instructions

1. Dry the lamb with paper towels.
2. Combine minced garlic, chopped rosemary and crushed red pepper in a small bowl.
3. Rub the herb mixture over each side. Sprinkle each side generously with salt.
4. Heat olive oil in a cast iron skillet, medium heat. When the skillet is hot, add the lamb chops. Cook them for 4 minutes on each side for medium. Transfer to serving plates, cover with foil and let them sit for a few minutes. This will make your lamb chops juicy and flavorful.
5. Serve with crispy garlic/rosemary from the pan on the top and garnish with a sprig of rosemary (optional). Enjoy!

3.5.3226