ROSEMARY GARLIC LAMB CHOPS RECIPES

Name: Rosemary and Garlic Lamb Chops
Yield: Makes 4 servings
Ingredients: 5 garlic cloves; 3 tablespoons extra-virgin olive oil; 2 1/2 teaspoons chopped fresh rosemary; 2 1/4 teaspoons salt; 1 teaspoon freshly ground black pepper; 12 meaty lamb rib chops (about 2 1/2 ounces each)

ROSEMARY AND GARLIC LAMB CHOPS RECIPE | EPICURIOUS

Rosemary and Garlic Lamb Chops Recipe | Epicurious image

A simple recipe for an impressive main course. Serve the lamb with the [Saffron Couscous](/recipes/food/views/103275) and baby carrots. Pour a Cabernet Sauvignon.

Provided by EPICURIOUS.COM

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

5 garlic cloves
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons chopped fresh rosemary
2 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
12 meaty lamb rib chops (about 2 1/2 ounces each)

Steps:

Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.

ROSEMARY-AND-GARLIC LAMB CHOPS RECIPE | MARTHA STEWART

Rosemary-and-Garlic Lamb Chops Recipe | Martha Stewart image

Braising is typically used for simmering tough meats for hours, but it works beautifully (and much more quickly!) with tender cuts, too. We paired lamb chops with rosemary and garlic for big flavor, fast.

Provided by Martha Stewart

Categories Lamb Recipes

Total Time 35 minutes

Prep Time 25 minutes

Number Of Ingredients 10

Ingredients

4 lamb-shoulder chops (6 to 8 ounces each), trimmed of excess fat
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons minced garlic (from 4 to 5 cloves)
3 sprigs rosemary
2 tablespoons tomato paste
1/2 cup dry red wine, such as Cabernet Sauvignon
1 1/2 cups low-sodium chicken broth
Mashed potatoes, for serving

Steps:

Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to a plate.
Reduce heat to medium. Add onions; cook, stirring a few times, until golden brown in places, 5 to 7 minutes. Add garlic, rosemary, and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth. Return lamb and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.

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Braising is typically used for simmering tough meats for hours, but it works beautifully (and much more quickly!) with tender cuts, too. We paired lamb chops with rosemary and garlic for big flavor, fast.
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