15-Minute Rosemary Lamb Chops
IntroductionTender lamb might seem time-intensive, but it's actually quite simple to prepare. This 15-minute recipe makes for a no-fuss spring meal that tastes like it took all day to make! Tender lamb might seem time-intensive, but it's actually quite simple to prepare. This 15-minute recipe makes for a no-fuss spring meal that tastes like it took all day to make!
1/4 cup plus 2 tablespoons fresh lemon juice
3 tablespoons chopped fresh rosemary
3 medium cloves garlic, pressed
1/4 tsp salt
1/4 tsp pepper
12 lamb chops
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.
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.
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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 - 1/16/11