Lamb Chops With Rosemary And Cracked Black Pepper Recipes

ROSEMARY LAMB CHOPS

Steps:

• Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

PAN FRIED LAMB CHOPS

Steps:

• In a small bowl, stir together 3 tablespoons of the olive oil, rosemary, garlic, salt and pepper. Spoon mixture evenly over both sides of lamb chops. (You can do this up to 4 hours ahead.)
• Heat a large skillet (ideally cast iron) over medium-high heat until hot. Pour in remaining tablespoon of olive oil and swirl to coat. Add lamb chops in a single layer and cook 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare.
• Transfer lamb chops to platter and let rest 5 minutes before serving.

ROASTED LAMB CHOPS WITH ORANGE, GARLIC AND ROSEMARY PESTO RUB

Steps:

• Preheat oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven ‑- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F), 25 to 35 minutes for medium (145 degrees F).
• Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.

LAMB CHOPS WITH ROSEMARY AND CRACKED BLACK PEPPER

Steps:

• Place pepper on plate and press each chop firmly into pepper and press in with your hands.
• In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat.
• Add peppered lamb chops and sear on both sides.
• Sprinkle lamb chops with salt.
• Reduce heat to medium (do not degrease the pan).
• Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F.
• (use a meat thermometer to test for doneness).
• Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving).
• NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.
• Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce.
• Let the liquid boil until liquid is reduced to a shiny glaze.
• Remove from heat.
• Whisk in butter and fresh rosemary.
• Remove lamb chops from the oven.
• Add any lamb juices to the sauce.
• Spoon sauce over chops and serve.