Hello Summer! Where has time gone again? I have another recipe for you and this one has been waiting to go up for what seems like ages. For someone who loves to talk, eat, and cook food, do you know how strange it is to feel the furthest thing from love for these same topics? I sat down numerous times right around Easter to try and get this one up without any success. It was quite frustrating until I figured I'd leave it alone until the time was right. The right time turns out to be now, when I am in my second trimester and morning sickness is history. Yep, we're expecting again! Also to in addition to the perfect timing, finals are behind me once again and summer vacation feels like a dream! I cannot believe it has already been two years since I started school; it had felt like it would be forever before I got anywhere and now I am halfway through with my undergrad!
For someone who is not too keen on change, I do not like to cook the same things over and over again. Let me explain - I am tired of simply choosing from chicken, pork, or beef. All popular and delicious choices but when trying to think of dinner and when all that comes to mind (and happens to be in the freezer) is a handful of recipes containing chicken, I simply cannot take it anymore. Vegetable-centered recipes offer a refreshing reprieve from this but I've decided it is time to step out and try something new. Welcome lamb chops! A classic and simple recipe, I am going to be quite frank with you here: for someone who has probably had lamb one other time in her life, these were delicious but lamb is going to be an acquired taste for me. For those of you who have never had it, I highly recommend lamb be added to your repertoire of recipes because it is really not that uncommon and is vital to a well balanced palette in my opinion.
Garlic Rosemary Lamb Chops
- In a small bow whisk together the garlic, rosemary, zest, salt, black pepper, and olive oil.
- After separating the rack of lamb into chops, lay them flat onto a foil lined baking sheet.
- Using a pastry brush, brush each side of the chops generously with the garlic & rosemary mixture until you have used all of the mixture.
- Cover the chops with another sheet of foil or plastic wrap and place into the refrigerator to marinate for a minimum of 4 hours and up to overnight.
- Remove the chops from the refrigerator about an hour before cooking in order to allow for the meat to come to room temperature.
- Turn on the broiler in your oven and allow for it to heat for about 10 minute before cooking.
- Broil the chops 3-5 minutes on each side depending how well you want them done. Allow them to rest for 10 minutes, covered, before serving.
- For ideas on what to serve with the lamb chops, check out this list here. Enjoy!
- 6 cloves of garlic, pressed
- 1 tbsp chopped fresh rosemary, minced
- 1 tsp lemon zest
- 2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/4 cup olive oil
- 2 lb rack of lamb (about 8 chops), seperated