Rosemary and garlic lamb chops

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This was really good, and is easy. It's basically Giada De Laurentiis' recipe.

2 cloves of garlic, minced
1 tbsp. fresh rosemary
1 tbsp. fresh thyme
cayenne pepper
salt
2 tbsp. extra virgin olive oil

lamb chops, about 1 lb., 1/2 to 3/4" thick

Here are the ingredients for the marinade:

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In the food process with the metal blade, combine the rosemary, thyme, cayenne and salt. Pulse. Add the olive oil and pulse. You'll probably need to scape down the sides a few times.

Here are the lamb loin chops I got. They're kind of expensive!

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Trim the excess fat from the chops.


Rub the marinade onto both sides of the lamb chops. Marinate at least an hour in the refrigerator. I vacuum marinated for about 4 hours.

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The original recipe calls for a grill pan, which makes sense, but I just cooked them in a regular sauté pan, since curiously I don't have a grill pan. Cook for 3 minutes then flip. Cook another 2 to 3 minutes until done.

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Vacuum sealed. One serving (pair of chops) is for dinner tomorrow, one frozen for a future dinner, and the single one frozen to make rosemary lamb pita with tzatziki.

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Here it is, served with garlic mashed potatoes.

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Update December 24, 2016: I made it again but also made a batch of gravy from previously frozen lamb stock. It was delicious; I'll definitely make it this way in the future.

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About this Entry

This page contains a single entry by Rick Kasguma published on December 30, 2014 5:10 PM.

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