12 Lamb Chops 6 TBSP Fresh Lemon juice 3 TBSP chopped fresh rosemary 3 medium cloves garlic pressed 1/4 tsp salt 1/4 tsp pepper
Press garlic and let sit for at least 5 minutes to bring out its hidden health benefits. Mix together lemon juice, rosemary, pressed garlic, salt and pepper. Rub lamb chops with mixture. Set aside on plate. Preheat broiler on high heat, and place a stainless steel or cast iron skillet large enough to hold the lamb chops under the heat for about 10 minutes to get very hot (about 5-7 inches from the heat source). Be sure that the handle is also metal. Once pan is hot, place lamb chops in pan, and return to broiler for about 4-5 minutes, depending on thickness of lamb. Lamb is cooked quickly as it is cooking on both sides at the same time. This is our Quick Broil cooking method. Serves 4 Healthy Cooking Tips:
Make sure your pan has had a chance to get very hot for best results. This seals in the juices of the lamb and makes it moist. This recipe is created for a quick and easy meal. If you can plan ahead the lamb is even more tender and flavorful if given a chance to marinate for a few hours. A good rule of thumb when testing lamb for doneness is try not to cut into it while cooking as it releases its juices. The more done the lamb is the firmer to the touch it will be when pressed. This takes a little practice at first to know just how firm medium is. Also, it will continue to cook after removing from the heat, so remove while it is still a little less done than your personal preference. You can also use an instant reading thermometer. It doesn't release as much juice as cutting when used. Medium rare is about 145 degrees.
This was great! It was also quick and easy. I was able to marinade the meat for a while before cooking and I used my George Forman grill to cook it in. The lamb was juicy and tender. It was the first time I have cooked lamb and the first time my family has eaten it(dangerous combo)They loved it! Yay
How easy! Got the lamb chops "frenched" (very gourmet and fancy looking) put all ingredients in a large ziploc freezer bag and marinated for a few hours and "viola"...delicious, tender and fragrant lamb chops!
Made this and the Israeli Herbed Couscous for an impromptu dinner party. Everyone loved it. And because it was so easy and quick, I got to spend most of the evening visiting with my surprise visitors. I didn't have lamb chops so I cut up a leg of lamb and used pieces about the size of lamb chop
This was awesome! Very easy and quick perfect for busy night's when you are running around with kids.I added 2 tspn of extra virgin olive oil.served with couscous and sauted collards very healthy.
Turned out well, although my lamp chops took about 10 minutes to cook instead of 5. First time making lamb at home, and I was satisfied, although I still hold my parents' lamb as the gold standard :) Quick and easy!
OMG This recipe was so delicious amd easy!!!! I have never made lamb chops before and had been a little intimidated, but then I saw this recipe and figured I would give it a try. Heating my pan was such a great tip, and seared the meat so all the juices stayed inside! Thank you so much!
Very good recipe! I put salt and pepper as a rub on the chops, first, then let set for about 5 minutes before marinating in other ingredients for the 15 minutes. We used our grill--very good! We'll use this recipe again--thanks!!