Lamb Chops…

The weather is getting cooler and my body is starting to crave meat…Here’s a fulfilling Lamb Chops recipe that’s good for the upcoming Thanksgiving holiday or an elegant dinner party either way it’s awesome. Lamb Chops cooked to perfection with parsley, rosemary, garlic and olive oil paste seasoned perfectly and seared on high heat then finished off in the oven. Simple, tasty and always elegant. Don’t forget to make enough for left overs…

Stay Inspired…

Ali in the Valley


Lamb Chops…



  1. 3 tablespoons extra-virgin olive oil

  2. 2 tablespoons finely chopped parsley leaves

  3. 1 tablespoon finely chopped rosemary leaves

  4. 1 teaspoon minced garlic

  5. Kosher salt

  6. 6 4-ounce double lamb rib chops (2 ribs) with bones attached, ribs frenched

  7. 2 teaspoons freshly ground black pepper

  8. 1 tablespoon olive oil

  9. 2 tablespoons minced shallots

  10. 1 teaspoon minced garlic

  11. 1 cup balsamic vinegar

  12. 1 large or 2 small rosemary sprigs

  13. 2 tablespoons butter


  1. Preheat the oven to 400 degrees F.

  2. In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.

  3. Set a 12-inch oven-safe sauté pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the sauté pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.

  4. Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.

  5. When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

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