Friday, April 29, 2011

Herb Roasted Lamb Chops

Herb Roasted Lamb ChopsI have always had ham on Easter, but this year I was ready for a change. I had company coming into town the day after Easter and I need something simpler for dinner that didn't produce a mountain of leftovers. Lamb was on sale, so I decided to give it a shot. It was the first time I have ever cooked lamb and it certainly won't be the last. Miss F gobbled it right up. She liked it so much that she was even happy to eat a green bean or two. I got to use my fresh herbs from the front stoop again, which just thrills me. They have already paid for themselves ten-fold.
Herb Roasted Lamb Chops

2 large garlic cloves, pressed
1 teaspoon fresh thyme leaves, lightly crushed
1 teaspoon fresh rosemary leaves, lightly crushed
½ teaspoon coarse kosher salt
2 teaspoons extra-virgin olive oil, divided
2 1¼ inch thick lamb loin chops

Mix first 4 ingredients and 1 teaspoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400 degrees. Heat remaining olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Adapted from Bon Appetit
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