Restaurant Recipes Olive Garden
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Restaurant Recipes Olive Garden

I'm a little nervous about cooking lamb chops for the first time- any pointers?
I have fresh rosemary from my herb garden. I do a lot of cooking, this is just one meat i've never tried at home. I've only even had it twice in restaurants. I live in the south where lamb is just not a common meat. Below, is my inspiration recipe, though I'm terrible about following them step by step. I usually just cook by ear.
8 (4-ounce) lamb chops
1/4 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoon finely chopped rosemary leaves
1 lemon, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat a hot grill and the oven to 400 degrees F.
Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness.
The recipe sounds nice, but you don't need to do anything to the chops for them to taste great.
I like to leave chops plain and put them under a hot grill - You need to use a high heat to make sure that the fat browns well - that is where most of the flavour is. I would give them about 5 minutes on each side, and see how brown they are - they may need a little longer depending on your grill.
You don't need to put them in the oven unless you want the meat well done. You can serve good quality lamb rare, although I prefer mine medium.
Mint is another very good accompaniment for lamb, which you could use in a similar way to the rosemary in your recipe, or add it to whatever you're serving with the chops.
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