If I ever go to a restaurant and I see the winning combination of lamb chops and rosemary on it, I will undoubtedly order it. I love lamb. It was often served in rotation in our house growing up, so I got used to it from a young age. Cue the introduction of rosemary around 2003 and the rest is history. Recently, I was reminded of this combination at Elisabetta’s Italian restaurant in downtown West Palm Beach. These rosemary lamb chops were inspired by this recent dish and I cannot believe how on point they came out. We will be enjoying this dish as often as our heart’s and bellies desire here at home. Enjoy!
Rosemary Lamb Chops
Ingredients
- 1 rack of lamb, about 2 pounds
- 2 tbsp finely chopped rosemary
- 4 tbsp unsalted butter
- freshly ground Himalayan salt, to taste
- freshly ground black pepper, to taste
Prepare
- First, heat a cast iron skillet to medium high and melt the butter until it almost begins to brown.
- Cut the rack of lamb into individual chops and set aside.
- Place the finely chopped rosemary into the cast iron skillet and stir for about 30 seconds to release and yet retain some of the flavor.
- Next, lay each lamb chop in the pan in the form of a circle, with the bones facing towards the center and cook for about 6 minutes until the meet on that side begins to become golden/brown. In the meantime, preheat an oven to roast at 450 degrees.
- Then flip the chops over and cook the other side for another 6 minutes.
- Take the cast iron skillet and roast it at 450 degrees in the oven for another 6 minutes to ensure that the center of the chops is thoroughly and safely cooked all the way through.
- Finally, remove the lamb chops from the oven and allow to cool for at least 5 – 10 minutes before serving. Enjoy!
