Herb Crusted Lamb Chops

Herbed marinaded lamb chops
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I do consider Lamb another type of wild meat. Granted you don’t hunt and harvest them out in the wild but it does have a flavor all to its own. And it’s not too often that we use lamb meat in our everyday cooking here in Nevada. If you can find some locally raised lamb, I highly recommend giving this easy lamb chop recipe a try.

As a side note, this marinade and cooking method would work well on elk loin and venison loin steaks.

Served 4-5

INGREDIENTS

  • 8 – 1 1/2 inch thick lamb chops
  • 5 garlic cloves
  • 3 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 teaspoon kosher salt
  • 4 tablespoons olive oil
  • 2 tablespoons butter

DIRECTIONS

  1. Using a blender or food processor, pulse garlic, herbs, salt and olive oil. Pour mixture over lamb chops, cover with plastic wrap, place in refrigerator and marinade for 1-2 hours. Remove from refrigerator and bring to room temperature 30 minutes before cooking.
  2. Heat oven to 400 degrees.
  3. Heat two cast iron skillets to high heat. Melt 1 tablespoon of butter in each skillet. Add lamb and cook until browned on one side, about 3 minutes. Turn and cook on the other side until browned, about 3 minutes. Transfer lamb to oven and cook for 5-7 minutes. Remove from oven and let rest for 5 minutes.

Enjoy!!!!

Herbed marinaded lamb chops
Herbed marinaded lamb chops
Herbed marinaded lamb chops
Herbed marinaded lamb chops

3 Comments

  • Reply January 13, 2018

    Sal

    WAY too salty. Next time we’ll use one Teaspoon of Kosher instead of one tablespoon. Perhaps I misread something?? Once we removed the spices, excellent dish. Served with lightly stir fried onions, red, orange and green bell peppers and 4 – 5 more cloves of garlic, with riced cauliflower. Very, very good.
    Thank you.

    • Reply January 16, 2018

      NevadaFoodies

      No – you read it correctly. I had a tablespoon of kosher salt for these little lambchops. I agree with you now that my taste buds have really learned to like less salt. I’ll take you recommendation and adjust the amount. I’m glad you enjoyed it and by the way your vegetable dish sounds amazing… I cannot wait till springtime so I can start growing all my garden vegetables again! Enjoy your Sunday — Kristy

  • Reply April 28, 2016

    Serena

    This is amazing!

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