ROASTED LAMB CHOPS

Another super easy recipe, can't resist - but this is my favorite too (whispers). If you love lamb chops, bookmark this recipe. The flavor of these Roasted Lamb Chops is unmatched by any other recipe I’ve tried – each bite just melts in your mouth. Need more convincing? You can have them on the table in less than half an hour with just 5 minutes of prep, so they’re a great weeknight meal. And the recipe can easily be scaled; a perfect date night recipe for two or dinner party recipe for eight!

INGREDIENTS FOR 4 SERVINGS-

  • Two pounds lamb chops

  • 1 tablespoon salt and cracked black pepper

  • 1/3 cup plus 1 tablespoon olive oil, plus more for searing

  • 1 tablespoon chopped fresh rosemary

  • 6 cloves garlic,

  • 1 tablespoon lemon juice

  • 3 tablespoons Dijon mustard

  • 2 tablespoons honey

  • 1/3 cup  breadcrumbs

  • 1/3 cup grated Parmesan

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon thinly sliced fresh chives

FOR GARNISHING- 

  • Add handful fresh parsley leaves

  • Add little butter using a cooking brush

LET'S MAKE IT! -

  • Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag. 

  • Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours. 

  • Preheat the oven to 400 degrees and roll over the sheet tray with foil. 

  • Combine the mustard and honey together in a small bowl and set aside. Add the, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together. 

  • Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 chop at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray. 

  • Brush both chops with the honey mustard and apply each with the herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.

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