Thursday, July 16, 2009

Garlicy Rosemary Lamb Chops

These are the last in the freezer of the lamb chops we bought from a local farmer and we definitely plan to purchase some more. They were just delicious! Add good local meat with a Giada De Laurentiis recipe and you've got a winning combo in our book. The rosemary really makes this and brings our some great flavors. Totally delicious!


* 2 large garlic cloves, crushed
* 1 tablespoon fresh rosemary leaves
* 1 teaspoon fresh thyme leaves
* Pinch cayenne pepper
* Coarse sea salt
* 2 tablespoons extra-virgin olive oil
* 6 lamb chops, about 3/4-inch thick


In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

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