Lamb Chops 2

Simplicity is so underrated.

When it comes to cooking, the less steps, the better. At least in my personal opinion. Roasted lamb chops sounds pretty complicated, but in fact, it isn’t. I’m telling you, your friends and family will be so impressed when you bring out this elegant-looking dish. They’ll have no idea that it was actually easier to whip up than some of your side dishes.

So keep it simple with this easy rack of lamb and a couple of your favorite side dishes.

Need ideas? Try out my Roasted Cauliflower and Lentil Salad, Parmesan Popovers, Arugula Almond Salad, or Parmesan Asparagus.

 

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Garlic Rosemary Lamb Chops

Ingredients

  • 2 lbs Lamb Chops
  • ¼ cup fresh Rosemary Leaves
  • 7 Cloves Garlic, peeled
  • 3 tablespoons Olive Oil
  • ½ teaspoon Cumin
  • Sea Salt, to taste

Instructions

  1. In a mini food processor combine the garlic and rosemary and process until finely chopped
  2. In a large bowl, mix together 2 tablespoons olive oil, rosemary, garlic, cumin and salt
  3. Toss the lamb chops and marinate for 30 minutes to an hour
  4. Preheat the oven to 400 F
  5. In a large oven-proof skillet, heat 1 tablespoon olive oil
  6. Carefully place the lamb chops in the skillet and sear for about 3 minutes on each side, until there is no pink on the surface
  7. Place the skillet in the oven and bake for 20 minutes, more medium-well.
  8. Serve warm.
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