Herb Roasted Lamb Chops

A few weeks ago when we were grocery shopping, we saw that lamb was on sale.  I love lamb.  My husband, not so much.  But, the sale was good and my hubby suggested we pick some up.  Lucky me!  They went into the freezer until we could fit them into the meal plan.  The other day, my hubby pulled them out - his way of suggesting it was time to make them. 

The last time we made lamb we had a bit of an incident with our BBQ, which probably didn't help my hubby's aversion...so I opted to find a non-BBQ recipe for this meal.  I found this recipe over at Epicurious.  Here it is:

Herb Roasted Lamb Chops

4 garlic cloves, minced

1 tablespoon thyme

1 tablespoon rosemary

2 teaspoons kosher salt

2 tablespoons olive oil, divided

6 lamb chops

Combine the garlic, thyme, rosemary, salt and 1 tablespoon of olive oil in a bowl.  Coat each side of the lamb chops and cover to marinate for at least 30 minutes (I put mine into a Ziploc bag, and left to marinate for a few hours). 

When ready to cook, preheat oven to 400F.  Heat the remaining 1 tablespoon of olive oil in a skillet (you can use an ovenproof skillet or a regular skillet and transfer the meat to an ovenproof dish for the next step).  Add lamb, cook until browned, about 2 minutes per side.  

Transfer the meat to your ovenproof dish and roast in the oven to desired doneness, about 8-10 minutes for medium-rare.  

Remove from oven and allow to rest 5 minutes before serving. 

VERDICT

My hubby, not a lamb guy, loved these.  First response was…”mmmm”.  And second response was, how many more can I have?  He devoured his two chops and cleaned up each of the kids servings as well.  The kids both liked their lamb (though the oldest didn’t like the idea that it was lamb).  I of course, enjoyed as I always do!  Will make this one again!