If you want tender, juicy, melt in your mouth lamb chops; this is the recipe for you. Also, if you want tender, juicy, melt in your mouth lamb chops that are super simple and quick; this is really the recipe for you.
Most people think making lamb chops is too tough. That it is better to get them at a restaurant because making them at home is too much. I am here to show you that couldn’t be farther from the truth. This recipe will give you the perfect lamb chop every single time. It is also a great introduction to making lamb at home. Lastly, it is a restaurant quality recipe that I have made in restaurants and for events over and over with rave reviews.
Making a great lamb chops over and over
This recipe is super consistent and can be repeated over and over. You can make this for a special occasion or you can make this for a Wednesday night dinner. That is how simple it is. The only thing that you need is a little time to plan ahead.
What is the secret to a tender, juicy lamb chop
Marinating the lamb is what will make it tender, juicy and melt in your mouth every time. It is the simplest marinade and can be done the night before or the morning of. It is best if you have between 12-24 hours to let it sit in the marinade. Yet, you can also get amazing results if you do it the morning of, ( like before you go to work) and let it sit for 8-10 hours.
Best marinades for lamb
Herbs are going to be your best friend when you are looking to impart flavor into your lamb. You will want a mix of herbs. I prefer fresh oregano, fresh rosemary and fresh parsley. I also like to add chopped garlic and olive oil to the mix. That is all what will impart flavor and keep it super flavorful and juicy. Now, you will want to salt and pepper your lamb ahead of time too. That will help with the tenderness as well as the flavor. This will slowly break down the fat and meat and help tenderize it.
Equipment needed
You do not need any special equipment for this recipe. I like to use a nice deep enamel baking dish as it conducts the heat nicely. This will help the lamb cook evenly. I also like a large non stick skillet for the sear on the meat. Other than that, you can use what you have. If you want my recommendations, here are the ones I like to use for this.
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Chef’s tips
My biggest tips I can offer here and for roasting and cooking most meats is the same. Preseason your meat; which means salt and pepper it ahead of time. Marinate with fresh herbs and garlic. Don’t for get the olive oil and give it time. Give the meat time to absorb all of the flavors of the herbs, salt and pepper. Use kosher salt and freshly cracked black pepper. Also, fresh herbs in the marinade are best, but can be swapped with dry if that is what you have.
Also, I like to use a rack of lamb for this. You can also use a leg of lamb here or t-bone chops. Yet, you would slightly alter the cook if you use either of those. Make sure that you bring the rack up to room temperature before searing it. This will help the meat cook evenly. The rack is best roasted whole and then sliced to serve. I love it with a fresh squeeze of lemon too. ENJOY!
Roasted Rack of lamb
Ingredients
- 1 rack of lamb- french the bones if it is not already. You can have your butcher do this for you as well. Cut off any excess fat cap
- 3 sprigs fresh rosemary broken and very roughly chopped into large pieces
- 3-4 sprigs fresh oregano broken and very roughly chopped into large pieces
- 3-4 sprigs fresh flat leaf Italian parsley broken and very roughly chopped into large pieces
- 2 tsp chopped fresh garlic
- 2-3 tablespoons extra virgin olive oil
- Kosher salt to season liberally
- Freshly cracked black pepper to season liberally
Instructions
- Clean the lamb by frenching the bones and cutting any extra fat from the fat cap. This is the part that lays over the bones and hangs over the meat. This is usually cleaned before you get, but just make sure that the excess is trimmed.
- In an enamel baking dish, place the fresh herbs, the chopped garlic and olive oil. Make sure it is covering the bottom of the baking dish.
- Season the rack of lamb liberally on both sides with kosher salt and freshly cracked black pepper.
- Place the lamb in the baking dish and coat the meat with the herbs, garlic and oil. Cover the rack in the pan with plastic wrap and refrigerate. If you have 12-24 hours that is perfect. If not, you can do this in the morning and let it sit for 8-10 hours as well.
- To cook the lamb:
- Heat the oven to 450 degrees
- When you are ready to cook the meat, pull the pan out of the refrigerator while the oven comes up to temperature. This will give the meat a chance to come to room temperature.
- Heat a large non stick skillet until the smoke point. You will not need any excess oil here since you marinaded the lamb in oil. You will want to brush off the excess herbs and garlic before you sear or you will burn them in the pan while searing. If you burn the garlic, you will get an unpleasant taste on the meat.
- Sear the meat fat side down first and sear until golden brown, about 6-8 minutes. Then flip and sear the other side until golden. About another 4-5 minutes.
- Place the seared lamb back into the large enamel baking dish and roast for 18-22 minutes or until cooked medium to medium well. This will be an internal temperature of 130-145 degrees. You will want to pull it out of the oven at about 135-140 and then let it rest for about 10 minutes before you cut it. That will bring it up to about 140-145 and then also redistribute the juices throughout the meat.
- Slice and serve hot. I also love them with fresh lemon at the end. ENJOY!
