Rosemary Garlic Lamb Chops

4 baby loin lamb chops

3-4 sprigs fresh rosemary

5 cloves garlic, chopped

Olive oil

Salt/pepper

Marinate Lamb Chops

Season either side of lamp chops by rubbing ¼ to ½ tsp salt and pepper into each chop.  Add meat to gallon size ziplock bag and drizzle in 3-4 tbsp olive oil, chopped garlic and rosemary sprigs.  Make sure oil and garlic is coating all the chops.

Allow to marinate at least 1 hour.  The longer, the better.

Be sure to allow the meat to come up to room temperature before cooking (about 30 minutes).  Placing cold meat into a hot pan will result in uneven cooking.

Basic Pan Roasting

   

1.    Coat bottom of pan with olive oil and heat over medium high flame.  Add rosemary sprigs from marinade to infuse the oil. 

2.    Scrape garlic from marinade and add to pan and sauté until light golden brown.

3.    Remove garlic and rosemary sprigs and reserve for later 

4.    Add more oil to pan and over high heat, add loin chops and sear undisturbed for 2 minutes.  Turn over and sear second side for another two minutes.

5.    Lower heat and cook chops for another 3-5 minutes, depending on how rare or well done you prefer your chops.  Use a meat thermometer or your finger to test the resistance of the meat.  The meat will "give" more when pressed.  For rare, I cooked these chops about 3 min per side, lowered heat to medium cooked another 3-4 minutes and rested for 10 min.   When in doubt, always err on under cooking.  Meat will continue to cook while resting and you can always throw it back in the pan.

6.    When meat is at desired temperature, let rest on cutting board for at least 10 minutes before serving.

7.    Over low heat, add garlic and rosemary back to pan to heat up and spoon over chops before serving.

Enjoy,

MJM

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