Ok people, get ready for the best lamb you’ve ever eaten.
Here’s the story: This past Valentine’s Day, my husband and I had a gift certificate at a fancy French restaurant downtown. So we made reservations and were excited about going because neither of us had ever been before. Well, it turns out that the service was HORRIBLE. We sat there for nearly 2 hours before we got our meal…and they never even brought us our bread! I had ordered the lamb, but by the time it got to our table (at about 9:00) I was so hungry, I just devoured that thing in an instant. I think it tasted good, but I ate it so fast, I can’t really be sure. The chef apologized for our long wait and offered us a free dessert. So of course we were like YAY FREE DESSERT! Unfortunately the dessert took another hour to get out to us AND then they charged us for it and never gave us a refund!
Anyways, after all that, I still wanted to cook for Blake because I enjoy making rare fancy meals. And I decided to do lamb (which I’d never cooked before) since our restaurant experience was lackluster. Well…this lamb was so succulent and tender and juicy and flavorful and any other delicious-sounding adjectives you can think of! It was SO MUCH BETTER than my $35 lamb plate that I got at the fancy restaurant. This meat just melted in your mouth…it’s that good. Oh my goodness, my mouth is watering just remembering how tasty it was.
So the next time you’re looking for a fancy entree, or just in the mood for some lamb, you must try this recipe. You will not be disappointed!
- 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
- 4 1-1/4-inch-thick lamb loin chops
- 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. Garnish with rosemary twigs.
Source: Bon Appetit