Herb, Lemon and Garlic Lamb Chops
By: Debbie
Published: Monday, January 11, 2010 - 10:42pm

Ingredients




2 racks of frenched Lamb Chops
For the marinade-

1/4 cup chopped  each-
Fresh basil, rosemary, oregano, sage
3 shallots, finely chopped
1 head of garlic, finely chopped
2 meyer lemons, zest and juice
2 tablespoons salt
1 tablespoon pepper
1 1/2 cups of avocado or olive oil

Preparation

1 Blend all herbs, shallots, garlic, and zest in a bowl. 2 Add meyer lemon juice. 3 Whisk in oil and then add salt and pepper. 4 Completely cover the chops with the herbs, cover and refergerate overnight. 5 When ready to cook take out for about an hour to let it all come to room temperature. 6 Preheat oven to 350. 7 Heat a cast iron skillet till it is screaming hot. 8 Sear chops on both sides just to get a nice carmelization on the chops. 9 Place in a roasting pan and place in preheated oven for 15-20 minutes. 10 Cover with foil and leave to rest for about 15 minutes. 11 Slice chops into indivdual chops. 12 Just before serving, heat your skillet and give each chop a 1-2 minute sear on both sides to heat each chop through.

About


SImple, Delicious Lamb Chops
One of my favorite things to make-LAMB CHOPS!! They are so easy and tasty and I have gotten great reviews.
The first thing I do is to chop like a mad woman! I am so fortunate to have land to grow fresh produce on, and I have beautiful herb beds. The first thing I do is to pick fresh rosemary, sage, basil, oregano, and italian flat leaf parsley. I chop it fine, then on to the shallot and garlic, again chopped fine. Lemons are the next order of business. Zest first and then save for the juice. So all those chopped items go into a dish for marinating. To that you add the juice of 2 lemons, salt, pepper and oil. I prefer avocado oil, but any neutrual oil will do. I usually make enough to fill a canning jar and use enough to cover the chops and store the rest in the refrigerator.
I haven't been specific about amounts, and I am a do it by touch and feel, but I will say that each herb should be about 1/4 chopped. I use 2 or 3 shallots and I use one whole head of garlic. 2 lemons and about 1 1/2 - 2 cups of oil.
Now put those racks of chops in the dish you are going to marinate in and add the marinade. Rub it in really well. I like to put the chops fat side down into the marinade and then rub into the back side. Cover with plastic wrap and refrigerate overnight.
DAY 2 -
Take your dish out up to an hour before you are going to cook, to bring to room temperature. I like to use a cast iron skillet, but any skillet will do and I heat it - SCREAMING HOT! Then put those chops fat side down, into the skillet, turn and try to get as much searing as possible. We are just trying to get a nice sear on the outside of the chops and get it heating. While you are doing this, have your oven preheating to 325 degrees. Once you get a sear on the chops put them in a roasting pan and put them in the preheated oven for about 15 - 20 minutes. Take them out, let them rest, covers with foil for about 10-15 minutes.
If I am having a dinner party I will get to this point and stop, get everything else ready and then at the last minute finish. I take the chops to a cutting board and turn back on my skillet. Cut through the chops to seperate them into individual chops. I love a little sear on the sides, so depending on how done you want them I throw them cut side down into the skillet to get a sear. If you like them rare, just down and flip and out, if you want them a little more done just keep them in the skillet a bit longer. Salt and pepper them before serving if you would like.
I have served these as appetizers, and as a main course with risotto and asapargus.
GOOD EATING