Effective January 29, 2015, Thursday nights are the nights where Ben cooks dinner. Wahoo! Future guest post? Tonight was a joint effort where I did the prep work (aka sous chef) and Ben executed. I marinated these lamb chops overnight last night and Ben finished them off on the cast iron skillet.
- 8-12 baby lamb chops (Costco has good deals!)
- 1/2 cup rosemary leaves
- 8 garlic cloves
- 1/2 cup EVOO
Pulse the rosemary and garlic cloves in a food processor until chopped. Slowly add the EVOO until a light emulsified sauce forms. Place the lamb chops in a large baking dish and coat with the mixture. Marinate at least 3 hours or overnight.
Heat a skillet on high and grill the lamb chops for 3-4 minutes on each side (medium rare), allowing for a nice char. Let the meat sit for at least 5 minutes before you dig in; it helps retain the juices in the meat.
One thought on “rosemary-garlic lamb chops”
Oh wow looks so easy! I’m going to try this soon! Thanks for sharing!