Best Lamb Chops With Rosemary And Cracked Black Pepper Recipes

ROSEMARY LAMB CHOPS

Steps:

• Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

ROSEMARY GARLIC GRILLED LAMB CHOPS

Steps:

• Mix Marinade ingredients in a bowl until salt dissolves. Add lamb, mix to coat, then marinate at least 2 hours, preferably overnight, up to 24 hours.
• Brush BBQ bars with oil if required (Note 1) and heat to medium high (or heat 1/2 tbsp oil in skillet on stove on medium high).
• Cook lamb to your taste. I had 4 x 150g/5oz lamb loin chops about 2cm/3/4" thick and 3 minutes on each side = medium. I also cooked smashed garlic cloves and rosemary sprigs for garnish.
• Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
• Serve with sides of choice!

CLASSIC ROSEMARY LAMB CHOPS

Steps:

• Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
• Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.

LAMB CHOPS WITH ROSEMARY AND CRACKED BLACK PEPPER

Steps:

• Place pepper on plate and press each chop firmly into pepper and press in with your hands.
• In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat.
• Add peppered lamb chops and sear on both sides.
• Sprinkle lamb chops with salt.
• Reduce heat to medium (do not degrease the pan).
• Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F.
• (use a meat thermometer to test for doneness).
• Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving).
• NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.
• Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce.
• Let the liquid boil until liquid is reduced to a shiny glaze.
• Remove from heat.
• Whisk in butter and fresh rosemary.
• Remove lamb chops from the oven.
• Add any lamb juices to the sauce.
• Spoon sauce over chops and serve.