Herb-Roasted Lamb Chops with Garlic-Rosemary Butter Recipe:
Ingredients:
– 8 rib lamb chops (about 1 1/4 pounds; 575 grams; preferably Frenched)
– Salt and freshly ground black pepper
– 3 tablespoons olive oil
– 2 teaspoons minced fresh rosemary
– 4 cloves garlic, crushed
– 4 tablespoons unsalted butter
For the Garlic-Rosemary Butter:
– 1/2 cup (115 grams) unsalted butter
– 2 tablespoons finely chopped fresh rosemary
– 2 garlic cloves, minced
– Preheat oven to 425°F (220°C).
1. Pat the lamb chops dry with a paper towel and season both sides with salt and pepper.
2. In a small bowl, mix the olive oil, minced rosemary, and crushed garlic. Brush the mixture over both sides of the lamb chops.
3. Heat a large oven-proof skillet over medium-high heat. Add the chops, and cook for 2-3 minutes on each side until they are browned.
4. Remove the skillet from the heat, and top each chop with one pat of butter.
5. Transfer the skillet to the oven and roast for around 8-10 minutes for medium-rare or until desired doneness.
6. While the chops are in the oven, prepare the garlic-rosemary butter. In a small bowl, combine the softened butter, fresh rosemary, and minced garlic. Mix well.
7. Once the lamb chops are done, remove from the oven and let them rest for about 5 minutes.
8. To serve, cut the butter into small pieces and place it on top of the rested chops. Enjoy your Herb-Roasted Lamb Chops with Garlic-Rosemary Butter!
[image of Herb-Roasted Lamb Chops with Garlic-Rosemary Butter]
(Note: The image cannot be displayed here, but be sure to place a high-quality photo of the dish alongside the recipe. Feel free to use any digital image that showcases the cooked lamb chops with the garlic-rosemary butter melting on top.)
