Roasted Lamb Chops

Cooking lamb is easy but getting the right flavour, sometimes, takes much longer.

This recipe is for 4 servings…if company coming-great! If not and it is for 2, here you go again…cook once-eat twice… Either way it is pretty tasty.


  • 4 large garlic cloves, pressed
  • 1 tbsp. fresh thyme, lightly crushed
  • 1 tbsp. fresh rosemary, crushed
  • pinch of kosher salt
  • 2 tbsp. olive oil, divided
  • 6¬† 1 1/4 inch thick lamb chops – someone may want 2

Mix the first 4 items with 1 tbsp. of the olive oil in a large bowl. Add the chops and turn to coat. Let this marinate for about 1 hour. You are trying to get great herby flavour here-did I just invent a new word? Nah!

Preheat oven to 400 degrees. Now heat the remaining tablespoon of oil in a skillet over high heat. Add the lamb, cooking about 3 minutes on each side.

Now transfer the skillet to the oven and roast for about 10 minutes to attain a medium-rare doneness.

Remove from oven, transfer to a plate and let rest, covered, for about 5 minutes.

Serve with garlic mashed potatoes, some fresh asparagus and voila! you have a winning dinner.





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