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Seared in a pan until perfectly golden with an amazing garlic, rosemary-thyme marinade. So easy but so good!
My main holiday goal for this Easter (or any fancy dinner, really) is ease and simplicity. And not to brag, but this recipe makes a is very Good job keeping things simple yet maximizing all the flavor.
With the easiest marinade ever – olive oil, garlic, shallots, red wine vinegar, Dijon, fresh herbs and s+p – it comes together very, very quickly. So go ahead, braise these beautiful little lamb chops for 2-6 hours before searing them to golden brown perfection, giving you that perfect exterior.
Serve with the rest of the marinade you set aside with some peas and mine Favorite mashed potatoes. It’s so easy and classic, and anyone new to lamb can make this hearty recipe, I promise.
- ½ Goblet Virgin olive oil
- 3 cloves garlic, ground
- 1 shallot, cut into cubes
- 1 ½ spoons Red wine vinegar
- 2 teaspoons Dijon Mustard
- 1 tablespoon Fresh chopped rosemary
- 1 tablespoon Chopped fresh thyme leaves
- 1 tablespoon Lemon zest
- Kosher salt and freshly ground black pepper, taste
- 2 ½ pound French rack of lamb, Trim excess fat and cut into cubes
- 1 tablespoon canola oil
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In a medium bowl, mix olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; Set aside 1/4 cup of the mixture in the refrigerator until serving.
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In a gallon-sized Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; Soak for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
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Using absorbent paper, dry both sides of the lamb chops; Season with salt and pepper, to taste.
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Heat the canola oil A large cast iron pan on medium high heat. Working in groups, add lamb chops to the pan in one layer and cook until desired doneness, about 3-4 minutes per side. Let rest for 5 minutes.
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Serve immediately with 1/4 cup reserved olive oil.
