Garlic and Rosemary Lamb Loin Chops

(2 votes, average: 5.00 out of 5)

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Serves 2

These chops couldn’t be quicker or easier to make, yet are utterly tender and full of savory flavors. Easy as 1,2,3: chop herbs, rub, broil.

Cooking Tip: When cooked only to medium (or better yet, rare) lamb loin chops are tender, scrumptious pieces of meat. Try not to over cook them: 2-3 minutes each side for rare; 3-4 minutes each side for medium-rare; 4 minutes each side for medium.

2 garlic cloves
1/2 teaspoon sea salt
2 medium sprigs  fresh rosemary, leaves removed from stems
1/2 teaspoon ground coriander
4 lamb loin chops (about 1 pound)
1 tablespoon olive oil

Preheat the broiler to high. Set the rack at the top setting.

On a flat work surface, smash the garlic cloves with the side of a knife until mashed. Sprinkle the salt, rosemary and ground coriander on top of the smashed garlic. (Do not add the olive oil until done cooking.) Chop the ingredients together until the garlic and rosemary are finely minced.

Place the lamb chops on a sheet pan. Spread an even amount of the rub onto both sides of each lamb chop. Broil each side 3-4 minutes for medium-rare.

Remove the chops to a plate and drizzle with the olive oil.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.