Lamb Recipes

 Herb Seared Lamb Chops

Herb Seared Lamb Chops


  • olive oil (you’re going to need a lot of olive oil)
  • 1 tablespoon kosher salt plus 1 1/2 teaspoons
  • 1 crown rack of lamb (probably 2-3 lbs)
  • 1 bunch of fresh rosemary
  • 1 bunch of fresh thyme
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/4 cup freshly squeezed lemon juice (2 lemons)


Step 1

Cut the rack into single bone portions. Just carefully slice the lamb between the bones you will definitely need a sharp knife OR if you ask the grocers butcher nicely they may do it for you.

Step 2

Meanwhile, chop the thyme and rosemary up pretty finely. Be sure to remove the herbs from the stems before you chop them up. Also chop the garlic pre-chopped garlic. Mix the garlic, rosemary, thyme,parsley, lemon juice salt and pepper in a large bowl with about a ½ cup of olive oil. Mix well and set aside.

Step 3

Take the lamb chops and place them into the oil and herb mixture cover and let sit at room temperature for about an hour

Step 4

Warm the grill up….or just a cast iron skillet…or just a skillet. Get something really hot. You want to be sure your grill/cooking surface is very hot because you just want to get a quick sear. Lamb chops should be rare …you can eat lamb well done but you can also eat your shoe…we suggest you eat the rare lamb.

Step 5

Once the grill is sizzling hot place the lamb chops on the grill for roughly 3-4 minutes each side.

Step 6

Let rest for 5-8 minutes then serve.

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