Lamb chops are not something you can make very often. They’re very expensive for a very little bit of meat (maybe you’re paying for the bone, so save it! Make stock!). That being said, they are a perfect “special occasion” food. Is it someone you love’s birthday? Add a couple of lamb chops to make it extra special. Or, maybe you’re celebrating your graduation after five years of graduate school? Whatever your reason for celebrating, these lamb chops are easy and amazing. Make sure to buy good lamb, too. Don’t want to spend all that money just to have an okay treat.
Believe it or not, these lamb chops were somewhat of an impulse buy for me. I have never cooked lamb chops before this! They were very easy and very impressive tasting. It makes me want to eat these more often. I actually got the recipe from the Fairway recipe and advertisement magazine they give out at the front of the store, though it seemed to be a pretty classic flavor combination for lamb.
A little warning about grilling these indoors: your entire kitchen/apartment/house will be smoky. Lamb is very fatty and you will be in a big cloud of lamby smoke, so open all the windows!
Lamb Chops, adapted from Fairway
Makes 6 lamb chops
- 2 garlic cloves
- 1 tablespoon rosemary
- 1 teaspoon thyme
- Pinch of cayenne pepper
- Sea salt
- 6 tablespoons extra virgin olive oil
- 6 lamb chops, about 3/4 inch thick
1. Chop the rosemary, thyme, and garlic very finely.
2. Using a mortar and pestle or small food processor, make into a paste with the salt, cayenne, and olive oil.
3. Spread mixture on to the lamb and marinate in the refrigerator for at least one hour.
4. Bring the lamb to room temperature outside of the fridge for 20 minutes.
5. Put your grill (indoor or outdoor) on high heat and grill for 2 minutes on one side.
6. Flip over and grill for 3 minutes on the second side.
7. Serve and enjoy!