Herb crusted lamb chops for dinner anyone?

This recipe is so on point.

I know I always say stuff like that, but you really should listen to me…

Lamb chops are such a fun little treat. They’re a little pricier than other parts of the lamb, i.e. lamb shoulder or lamb shanks, but the end results are so worth it that I always find an occasion now and then to make these little guys. We even had lamb chops at our wedding; in reality they were more like lamb-pops because they were a finger food you could pick up by the bone and eat “gracefully” with your hands. This recipe is a little heartier and does require a fork and knife to consume, although you could likely turn these into lamb-pops if you as your butcher to french cut them (cut the meat so the bone is entirely exposed). I purchased these in little packages so the butcher was unable to assist me in this. I supposed I could have attempted a DIY frenching, but the priority was getting food in my belly immediately rather than fussing with presentation.

(Not fussing with presentation… what kind of food blogger am I??) ((So I threw some herbs in the pan and will beg my reader’s forgiveness)). These lamb chops are incredibly easy to prepare. They are crusted with fresh garlic, rosemary, and thyme, and then seared quickly to a juicy medium-rare. I marinated the lamb chops in the garlic-herb mixture with some olive oil for about 30 minutes ,which about the duration of time it will take for the lamb chops to come to room temperature. Bringing them to room temperature will allow the chops to cook quickly and create the perfect sear.

The chops are cooked for 2 1/2 minutes per side. If you have a double boned chop, you might want to cook them a little longer.

I made a total of 3 chops per person, but this recipe could easily be adapted to serve a larger group.

Hope you enjoy!