Herb Roasted Baby Lamb Chops
By Lisa Shanken
July 20, 2015
Herb Roasted Baby Lamb Chops
Ingredients
- 1 rack baby lamb chops
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup olive oil extra virgin
- 2 tsp garlic minced
- 2 tbsp dried rosemary
- 2 tbsp dried thyme
Instructions
- Preheat oven to 425 degrees. Cut rack of lamb in half so that there’s an equal number of lamb chops in each half. Sprinkle lamb chops with salt and pepper.
- In a small bowl, combine olive oil, garlic, and dried spices. Place two haves of lamb rack into a large container and cover with oil and herb mixture. Use your hands to rub the mixture all around the lamb and then let sit for 10 minutes at room temperature.
- Heat an oven-proof skillet (If you don’t have an oven proof skillet, you can transfer the lamb to an oven-proof baking dish afterwards.) so it gets very hot.
- Place the lamb in the heated skillet (it should already have the olive oil coated on it) and cook for 2 minutes on high heat, then turn and cook another two minutes.
- Immediately transfer the skillet into the oven (or transfer the lamb into the oven-proof baking dish), and cook for 15-20 minutes.
- Take the lamb out of the oven and tent with foil, allowing it to sit for 10 minutes. A thermometer should read 125-130 degrees internally in the lamb for medium-rare meat. After 10 minutes, transfer the lamb to a cutting board, slice the individual lamb chops and serve immediately.
Notes
Nutrition
Calories: 223kcalCarbohydrates: 10gProtein: 5gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 17mgSodium: 218mgPotassium: 190mgFiber: 6gSugar: 0.2gVitamin A: 500IUVitamin C: 11.6mgCalcium: 240mgIron: 11.9mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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