I skipped the weekend update post this week because, like I said on Facebook, we’ve been binge-watching Breaking Bad since we’re down to the final six episodes. I’ll try to get a few posts out for you this week, even though I’d rather just watch three episodes in a row. 🙂 I finally made some time to bring this Garlic Rosemary Lamb Chops recipe to you, though, so yay for that!
In short, we enjoyed a nice 4-day weekend together (yes, four!), which would’ve been a lot nicer had there been less screaming from a certain 21-month-old girl.
So hubby and I called in reinforcements (my dad) and escaped right after nap time one day, staying out long enough to meet up with a couple of friends for drinks later that night. It was much needed.
On Monday we went to the beach to celebrate the unofficial last day of summer. Thank goodness, the screaming was lessened by enjoying the sand and waves.
The real star of the weekend, though, was making this same dinner again, except with mashed potatoes this time.
I’ve already shared the ratatouille recipe and it’s about time I let you know how to make the most delicious lamb chops you’ve ever had. I’m not even kidding. This recipe is incredibly simple and so delicious. Funny how that works.
I’m not exact in my measurements at all (whenever I have written exact measurements, it’s usually just guessing), so just make sure that each lamb chop has good coverage and it’ll be great.
Trust me, you will be licking the seasoning off the fat and sucking the bones clean to enjoy every last bit of flavor.
Garlic Rosemary Lamb Chops Recipe
-Lamb chops (I buy the Costco pack, however big that is…maybe 8 or 10?)
-Garlic (a whole head should do you, or at least one clove per chop)
-Rosemary (a handful of sprigs)
-Kosher salt, hefty spoonful or two (see how exact I am?)
-Heat up your grill.
-Cut lamb chops apart if your purchased them attached (like at Costco).
-Using the flat side of a big, sharp knife, smoosh it all together and scrape it against the cutting board a few times to make a sort of paste.
-Rub the paste all over the lamb chops. This is when you’ll see if you’ve made enough and you can always make more if you need to. You don’t want them to be sparsely covered, so don’t hesitate to make more if you need to (but don’t lay it on thick either…just well seasoned).
-The grill should be nice and hot by now. Grill the chops three minutes per side for medium rare, which is the most you should ever cook lamb.
Serve with your favorite side dishes and enjoy!
What were the best lamb chops you ever had?
How exact are your measurements when you cook?
What would you choose for your last meal on earth? This would be mine. I’d throw in some Sicilian olives and maybe a pickle too.