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Lemon and Herb Lamb Chops
Courtesy of Hungry for the Holidays - Sn 1/Ep 2Tastemade
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Perfectly paired with an herb sauce, these chops are impressive finger food.
4 small cloves garlic
1 tablespoon fresh rosemary leaves
1 teaspoon lemon zest
2 tablespoons olive oil for marinade, plus 2 tablespoons for cooking
Kosher salt and freshly ground black pepper
8 lamb rib chops, frenched
Remove the lamb from the fridge 1 hour before you plan to cook it.
TIP: bringing meat to room temperature allows for even cooking. If the meat is cold when you cook it, the outside will be overdone by the time the inside is cooked.
Using a mortar and pestle, pound garlic with 3/4 teaspoon salt.
Add several grinds of pepper, rosemary, and lemon zest and 2 tablespoons olive oil.
Rub this mixture on both sides of the lamb chops, place in a glass bowl and let marinate in fridge for several hours, or overnight.
Heat a large cast-iron skillet or griddle over high heat for 2 minutes.
Swirl in 2 tablespoons olive oil.
Sear the lamb for 2 minutes on each side. (Do this step in batches).
1 cup mint leaves
1 cup chopped scallions
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
In a food processor fitted with a metal blade, pulse to combine mint, scallions, lemon zest and juice, 1/2 teaspoon salt, and a few grinds of black pepper.
While the blade is spinning, drizzle in the olive oil.
Taste for seasoning.
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