Herb Roasted Lamb Chops Recipes

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HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories     Meat and Poultry Recipes     Lamb

Time 40m

Yield 4

Number Of Ingredients 11

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

Steps:

  • Preheat oven to 400°F (200°C).
  • Season lamb generously with salt and pepper.
  • Heat a cast iron over medium high heat.
  • To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
  • Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
  • Brush the top and sides of the lamb with mustard.
  • Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
  • Allow to rest before slicing.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

HERBED LAMB CHOPS



Herbed Lamb Chops image

Get those lamb chops ready for grilling with a tangy tarragon marinade!

Provided by Debra

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h30m

Yield 4

Number Of Ingredients 10

½ cup olive oil
½ cup red wine vinegar
¼ cup white wine
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
¼ cup minced onion
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 teaspoon black pepper
4 lamb chops

Steps:

  • In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.

Nutrition Facts : Calories 565.8 calories, Carbohydrate 5.2 g, Cholesterol 70.3 mg, Fat 52.4 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 14.9 g, Sodium 56 mg, Sugar 0.8 g

HERB-ROASTED LAMB CHOPS



Herb-Roasted Lamb Chops image

DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 58m

Yield 4 serving(s)

Number Of Ingredients 6

4 large garlic cloves, pressed
1 tablespoon fresh thyme leave, lightly crushed
1 tablespoon fresh rosemary leaf, lightly crushed
2 teaspoons coarse kosher salt
2 tablespoons extra virgin olive oil, divided
6 lamb loin chops (1 1/4 inch thick)

Steps:

  • Mix first 4 ingredients and 1 Tb olive oil in a 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 Tb 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.

HERB ROASTED LAMB CHOPS



HERB ROASTED LAMB CHOPS image

Categories     Lamb     Quick & Easy

Yield 2 servings

Number Of Ingredients 7

4 large garlic cloves, pressed
1 tablespoon fresh thyme leaves, lightly crushed
1 tablespoon fresh rosemary leaves, lightly crushed
2 teaspoons coarse kosher salt
pepper
2 tablespoons extra-virgin olive oil, divided
5-6 1 1/4-inch-thick lamb loin chops

Steps:

  • Mix garlic, herbs, S&P 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.

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