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Herb Roasted Lamb Loin Chops Recipe

Herb Roasted Lamb Loin Chops

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Herb Roasted Lamb Loin Chops are a great way to cook loin chops to give the meat a delicious herby taste. Drop-dead simple to make and ready in just a few minutes. This one should be added to you 'keeper' list. Though very simple, this is one of the best lamb chop recipes I have ever tasted, and I've tried quite a few!

      Preparation Time: 2 Minutes + waiting

      Cooking Time: 18 Minutes

Ingredients for Herb Roasted Lamb Loin Chops

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 large
cloves of garlic
1 tablespoon
fresh thyme leaves
1 tablespoon
fresh rosemary leaves
2 teaspoons
coarse sea salt (or kosher salt)
2 tablespoons
extra-virgin olive oil
6 thick
lamb loin chops

 

How to Cook Herb Roasted Lamb Loin Chops

  1. Peel and crush the garlic cloves. Gently crush the thyme and rosemary leaves to extract more flavour. Mix the garlic, thyme, rosemary, salt and 1 tablespoon of olive oil in a large bowl. Add the lamb and turn it to coat in the herbs. Leave it to marinate at room temperature for at least 30 minutes (and up to 1 hour.)
  2. Heat the remaining 1 tablespoon of olive oil in a heavy ovenproof skillet over high heat. Add the lamb and brown on both sides (about 3 minutes per side). Transfer the skillet to a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) and roast the lamb chops to desired doneness (about 10 minutes for medium-rare). Transfer the lamb to a platter, cover, and let rest 5 minutes before serving.

 
Graham GRAHAM'S HOT TIP:
If you don't have an ovenproof skillet, brown the lamb in a regular frying pan then transfer the chops to an ovenproof dish with a little oil at the bottom.
 
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Reviews of Herb Roasted Lamb Loin Chops

Rating 4 out of 5 - Many cooks will make this recipe again September 25 2014
Easy and full of flavour. Crushing the herbs makes big difference. I agree a little with the previous reviewer (Julia_carolina) about cooking them a little less in the oven but that does depend on two things. (1) get your oil up to temperature so it is almost smoking before you brown the chops, otherwise, your cooking them, not just browning the outside. (2) Get good, thick chops. The ones ny local butcher cuts are about one-and-a-quarter inches thick, and 8 minutes in the oven brings them out really pink in the middle.
(4 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again February 05 2014
This recipe is unbelievably delicious and simple - EXCEPT - do not put them in the oven for more than 5/6 minutes if you truly want medium rare! I followed the recipe the first time and put them in for 10 minutes and they were medium well. Last time I cut the oven time in half and they were perfect!
(1 review)
 

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