Pan Seared Rosemary Lamb Chops

“They came out perfectly on the first try! My whole family loved them!"

- Jill

READER REVIEW

6 lamb rib chops 3 tbsp. rosemary 2 oz. olive oil 2 tbsp. garlic 1 tsp. salt ½ tsp. pepper 1 cup mint 1 tbsp. pistachios 5 tbsp. olive oil 1½ tsp. white balsamic vinegar 1 tsp. fresh parmesan

INGREDIENTS

FULL RECIPE

Pan Seared Rosemary Lamb Chops

YIELD

6 lamb chops

COURSE

entree

TIME

1 hour 13 min.

LEVEL

intermediate 

Mince 3 tbsp. rosemary and 2 tbsp. of garlic.

1.

Place lamb chops in a sealable bag with rosemary, olive oil, garlic, salt and pepper. Massage the bag to make sure the chops are equally covered in the marinade. Refrigerate for at least 1 hour.

2.

Once lamb has marinated, use a paper towel to blot lamb chops and brush off some of the garlic and rosemary. You don’t want too much of it still stuck to the meat or it may char as it sears.

3.

Add olive oil to the pan, and turn the heat to MEDIUM-HIGH. Place lamb chops in the oil and allow them to sear on each side without moving or flipping for 3 minutes. Use a meat thermometer to check for doneness. 125 F. is Medium Rare.

4.

In a food processor, add 1 cup fresh mint, 1 tbsp. pistachios, 5 tbsp. olive oil, 1½ tsp. white balsamic vinegar and 1 tsp. freshly grated parmesan.

5.

You should have about 3 tbsp. mint-pistachio pesto.

6.