This might be the world’s best lamb chop recipe. I know, I say this ALL the time of practically ALL the recipes I’ve shared online, but really my friends this recipe is the winner of all winners for a few reasons.
I actually never have lamb, I don’t like it – it rarely tastes good, is often gamey and is almost always overdone. Because of this, cooking lamb actually scares the bejeezus out of me (I’d rather wrestle with some lobsters), but yesterday while I was stuck in cold storage for an entire half hour, completely uninspired by anything in the meat or seafood section, I decided to take a chance on the most appealing-looking thing in the cold section which happened to be the discounted lamb cutlets. I had to deal with P’s raised eyebrows for most of the way home – scepticism over what he was going to have to have for dinner.
Fortunately for me, there was a wonderful rosemary-and-garlic crusted lamb recipe that popped up near the top of the search. Rosemary? I like. Garlic? I love. It’s safe to say I have an unhealthy obsession with it, and though the dressing was designed for 12 lamb cutlets, I made it for just four pieces (only cutting back on the salt). Which explains the incredibly intense and flavourful outcome that landed on our dinner plates.
You will need:
- 5 cloves of minced garlic
- 2 tablespoons of finely chopped rosemary (take the leaves off the stems please!)
- 2 tablespoons of olive oil
- Salt and pepper to taste (I used ¾ teaspoon of sea-salt and 1½ teaspoon of cracked black pepper)
Combine all 5 of the ingredients above and coat both sides of the chops. Turn your grill on high and wait for it to get “sizzling” hot (drop water, see if it sizzles). Place coated chops on grill and let cook for just 3½ to 4 minutes per side for a medium-rare that is closer to the rare than medium side. If you don’t have a grill, you can use a broiler or a pan, but you might have to experiment with the amount of time per side, but my guess would be 5 minutes a side for the broiler.
This recipe is jam-packed with flavour, and because of the coating of garlic and rosemary, the lamb will turn out pink, juicy and tender even with the extremely high heat. If you’re using the grill, you’ll go from chopping ingredients to plated in approximately 20 minutes. It’s a really good week day dinner option.
rust me and try it.