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Comments
I have always loved this recipe. Need to do it more often! by Maria Helm Sinskey Bon Appétit February 2009.
ED (03/22/25): I feel like this could benefit from some sous vide time.
ED (03/22/25): I feel like this could benefit from some sous vide time.
Ingredients
4 large garlic cloves, pressed
1 tablespoon fresh thyme leaves, lightly crushed
1 tablespoon fresh rosemary leaves, lightly crushed
2 teaspoons coarse kosher salt
2 tablespoons extra-virgin olive oil, divided
6 1 1/4-inch-thick lamb loin chops
1 tablespoon fresh thyme leaves, lightly crushed
1 tablespoon fresh rosemary leaves, lightly crushed
2 teaspoons coarse kosher salt
2 tablespoons extra-virgin olive oil, divided
6 1 1/4-inch-thick lamb loin chops
Directions
Mix first 4 ingredients and 1 tablespoon olive oil in large bowl.
Add lamb; turn to coat.
Let marinate at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 400°F.
Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat.
Add lamb; cook until browned, about 3 minutes per side.
Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
Transfer lamb to platter, cover, and let rest 5 minutes.
Add lamb; turn to coat.
Let marinate at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 400°F.
Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat.
Add lamb; cook until browned, about 3 minutes per side.
Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
Transfer lamb to platter, cover, and let rest 5 minutes.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
lamb chops
🗂️ Categories: 🐑 Lamb, 💧 Sous Vide, 😎 Uncle Dave's
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Recipe #951 was added on February 18, 2016 and last updated on March 29, 2025.
🗂️ Categories: 🐑 Lamb, 💧 Sous Vide, 😎 Uncle Dave's
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Recipe #951 was added on February 18, 2016 and last updated on March 29, 2025.
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