The other day my husband, Bill, celebrated his 41st birthday and since lamb is one of his favorite dishes, what better way to celebrate than to have these lamb loin chops with some Dauphinois potatoes and some chocolate mousse? These lamb loin chops are so simple to throw together and they taste so good. They put an instant smile on Bill’s face. The marinade just goes so well with the lamb and they cook really quickly.
The lamb chops came out so tender and were cooked to perfection. Now of course, you do have to monitor their internal temperature in the short time that they cook under the broiler just to make sure you don’t overcook them. Unless you like your lamb well done, you want to make sure they reach a temperature of at least 145 degress Fahrenheit but no more than 160 degrees. We cooked ours about two minutes passed 145 degrees and they were perfectly medium rare.
You can use dried rosemary and thyme in the marinade if you’re in a pinch and you don’t have fresh herbs, but it’s great if you have them on hand. I used fresh herbs for this recipe this time. This was such a quick and simple recipe to put together that I look forward to making this again and again. This was definitely a treat. I love finding recipes that take little time, but are so versatile that they can be served either for a week night meal or for a romantic dinner for two. It’s a win-win.
BROILED ROSEMARY GARLIC LAMB LOIN CHOPS
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons finely chopped garlic, about 4 cloves
- 1 teaspoon sea salt
- 1 teaspoon rosemary leaves
- 1/2 teaspoon thyme leaves
- 1 dash cayenne pepper
- 4 inch lamb loin chops about 3/4-1 thick
Mix ingredients, except for lamb, in a bowl.
Place the chops in a zip lock bag and pour ingredients over chops. Seal the bag, squeezing the air out, and squish the lamb chops around to get the them well covered on both sides.
Let marinate in the fridge from one hour to overnight. (The longer the better).
Remove the chops and let them come to room temperature (approximately 20 minutes) before cooking.
While the chops sit out, move an oven rack to the top position beneath the broiler, and preheat the oven on broil.
Place the chops (with the marinade) in a single layer in an oven proof skillet, and place the skillet in the oven directly beneath the broiler.
Broil for 5-8 minutes on each side, using tongs to flip the chops, until they are seared on the outside and register around 145 degrees with a meat thermometer.
Drizzle with the pan juices before serving.
Recipe from Eating Richly