Herb and Garlic Lamb Chops

"This is my son's favorite lamb chops recipe, and lamb chops is his favorite food."
 
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Ready In:
2hrs 40mins
Ingredients:
10
Yields:
4-6 lamb chops
Serves:
2-3
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ingredients

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directions

  • Bash dried Mexican oregano with a mortar and pestle to release essential oils (this is important).
  • Whisk together everything but lamb chops.
  • Pour mixture into self-sealing plastic bag.
  • Add lamb chops to plastic bag, seal bag, and shake and squeeze to completely coat lamb chops with marinade.
  • Allow to rest in refrigerator for 2-3 hours, turning and shaking once or twice.
  • Remove plastic bag with lamb chops from refrigerator at least 1/2 hour before cooking, to allow to come up to room temperature.
  • Preheat oven to 400 degrees Farenheit.
  • Heat a cast-iron skillet over medium-high heat until quite hot (at least 500 degrees Farenheit surface temperature).
  • Remove lamb chops from plastic bag and shake off excess marinade (discard marinade).
  • Sear lamb chops in skillet for 2 minutes, lifting once half-way through.
  • Turn lamb chops over and sear for another 2 minutes, lifting once.
  • Place skillet in preheated oven for 2 minutes.
  • Turn lamb chops and return to oven for 2-4 minutes until desired doneness (I let it cook to an internal temperature of 155 degrees Farenheit).
  • Allow lamb chops to rest for at least 3 minutes before serving.

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