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Lamb chops


Lamb Rib Chops

     Ok, seriously, this recipe is AMAZING! The meat from our lambs is so tender it's like eating filet mignon! I like to make this recipe with roasted potatoes and a homemade garlic gravy. If you want the gravy recipe, let me know, I'll email it to you.

     The flavor of lamb is best when prepared rare or medium rare. Error on less cooking time than you would expect, that way you can cook them further if you want them more well done.


  • 1 pound lamb rib chops

  • 2 tablespoons minced fresh rosemary

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 garlic clove, minced

  • 4 tablespoons extra virgin olive oil, divided


Marinate the lamb chops

In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. Cover and let stand at room temperature for 30 to 45 minutes.

You can also marinate the chops in the fridge for up to 24 hours. 

Sear the lamb chops

Heat the remaining 2 tablespoons olive oil in a cast iron skillet or an oven-proof sauté pan over high heat. When the oil is shimmering hot and starting to show smoke, sear the chops.  Sear on both sides. It only takes a minute (or less) on each side if you want the result to be rare or medium rare.

  1. Check for doneness: 

    At this point, if you want your lamb chops rare, they are likely cooked enough.

    If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes.

  2. Rest the chops: 

    When done, remove the chops from the pan, cover with foil, and let rest 3 to 5 minutes before serving.

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