Herb Roasted Lamb Chops Food

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HERB-ROASTED LAMB CHOPS

2010-06-05



Herb-Roasted Lamb Chops image

DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 58m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients:

  • 4 large garlic cloves, pressed
  • 1 tablespoon fresh thyme leave, lightly crushed
  • 1 tablespoon fresh rosemary leaf, lightly crushed
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons extra virgin olive oil, divided
  • 6 lamb loin chops (1 1/4 inch thick)

Steps:

  • Mix first 4 ingredients and 1 Tb olive oil in a large bowl. Add lamb; turn to coat.
  • Let marinate at room temperature at least 30 minutes and up to 1 hour.
  • Preheat oven to 400°F.
  • Heat remaining 1 Tb olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.
  • Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
  • Transfer lamb to platter, cover, and let rest 5 minutes.

GARLIC AND HERB CRUSTED LAMB CHOPS

2016-11-21



Garlic and Herb Crusted Lamb Chops image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients:

  • 6 to 8 large cloves garlic, quartered
  • 2 cups panko bread crumbs (Japanese)
  • 3 to 4 sprigs fresh rosemary, stripped from the stems
  • 1/4 to 1/2 cup olive oil
  • Salt and freshly ground black pepper
  • 6 to 8 loin lamb chops
  • 1/4 cup grapeseed oil

Steps:

  • Preheat oven to 325 degrees F.
  • Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

HERB-ROASTED LAMB

2022-03-07



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

Ingredients:

  • 12 large unpeeled garlic cloves, divided
  • 1 tablespoon chopped fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 (6-pound) boneless leg of lamb, trimmed and tied
  • 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
  • 2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

Top Asked Questions

  1. How to cook lamb chops with Rosemary and garlic?
    Directions Combine rosemary and garlic, then season lamb chops with salt and pepper and rub rosemary mixture into lamb chops. Heat oil in a large non stick skillet over medium high until shimmering, then add lamb chops and sear until desired doneness. Allow to rest for 5-10 minutes before serving.
  2. How to cook lamb chops in oven?
    Recipe Preparation. Let marinate at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness,...
  3. What herbs go well with lamb chops?
    Most fresh herbs pair really well with lamb. A common herb to pair with lamb is mint. In this recipe we use a combination of mint, rosemary, oregano, and parsley. What is a good side dish for lamb chops?
  4. How to cook Dijon herb paste for lamb chops?
    Combine all Dijon Herb Paste ingredients in a small bowl, stirring into a uniform paste. Spoon 1/8 herb paste on to each chop and spread to coat the top evenly. Bake until internal temperature of the lamb reads 140°F (about 15 minutes). Remove from oven and tent with foil 5 minutes.

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