Lamb Chops Rosemary Crusted

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Filed Under: chef montaser masoud

Servs: 4   Makes: 20   Prep:   Cook:

The tips for chef Montaser Masoud Cooking for two? A romantic dinner perhaps? Consider the lamb chop—delicate, tender, juicy, and easy. Rub with some chopped herbs, garlic, salt and pepper, and olive oil, let sit for a bit, sear all over on high heat, let rest a few minutes, and

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  • add   1 pound lamb chops (lamb rib chops are what are pictured here)
  • add   2 Tbsp minced fresh rosemary
  • add   2 teaspoons salt
  • add   1 teaspoon freshly ground black pepper
  • add   1 garlic clove, minced
  • add   4 Tbsp olive oil, divided

Instructions

  1. Method
  2. Before you start, decide if you want your lamb chops rare or medium. If you want your lamb chops rare in the center, you can cook them entirely on the stovetop. If you want them a bit more cooked, and you have double rib chops (2 ribs per piece of meat, each piece of meat about 1/4 of a pound), you will want to finish them in the oven, at 400°F for a few minutes. Or you can cover the pan and remove from the heat and just let sit for a few minutes.
  3. 1 In a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes. (If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator, do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step.)

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