Garlic and Rosemary Crusted Lamb Chops

If you’re a vegetarian, look away now!  This post is not for you.  Despite one half-hearted 3 year attempt at curbing my appetite for the furry (NEVER become a vegetarian for a boyfriend…), I just can’t resist a deliciously carnivorous meal.  Lamb chops are hands down my favorite meat-and-potatoes affair.  I love the gamey flavor, the simplicity of preparation and the satisfaction of nibbling on those little bones – mmm, disturbing and delicious.  While they are a pretty simple thing to whip up, I realize many people don’t know how to properly cook the little buggers.  While there really isn’t a WRONG way to prepare them, simpler is generally better.  If you want to dress your lamb up in a little more than just salt and pepper, this recipe is for you.


Garlic and Rosemary Crusted Lamb Chops!
serves 4


8 lamb loin chops (the ones that look like little t-bone steaks)
1 big handfull of fresh rosemary (about 1/4 c. chopped – can reduce if you don’t adore rosemary)
4 cloves garlic
1 Tbsp. coarse sea salt (or less – to taste)
2 tsp. fresh ground black pepper (or peppercorns if using a food processor)
2 Tbsp. olive oil


Let the lamb chops come to room temperature.  Take your rosemary and garlic cloves and coarsely chop them up – stems are okay too, just discard those that aren’t tender/easily chopped.

simplest mise en place ever

simplest mise en place ever

Get your food processor and throw everything except the oil in!

everybody in the pool!

everybody in the pool!

Alternatively, if you don’t have a food processor you can chop everything up very finely together and mix it in a bowl.  Turn on your food processor and pour in the oil until the mixture forms a chunky-ish paste – the consistency is really up to your personal taste.  Once it’s all hunky-dory, spread the mixture evenly on both sides of the lamb chops.  Let it sink in for about 20 minutes or so – this is a good time to start turning that grill on and heating it up on high.  Pour yourself a glass of wine and relax.

Alright, ready?  Over the high flames, sear your chops on each side about 2-3 minutes with the lid open for rare, adding about a minute per side if you want medium rare.  If you want anything else, don’t make lamb chops.  But seriously.  Put them on a plate and let rest under some foil about 8 minutes.  Serve with mashed potatoes and whatever veggie you want!

plate of AWESOME

plate of AWESOME


Oh lamb, how delicious you are with wine.  Maybe that’s another reason I love lamb sooo much.  Any bold red will do – and since I don’t have my wine book with me, I’ll just have to put a pin in that for now.

Now go and impress your date with your delicious chops!

Meaty love,

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