Rubbed Sage Lamb Chops Recipes

ITALIAN HERB-RUBBED LAMB CHOPS

Steps:

• In a large skillet over medium-high temperature, heat olive oil until glistening.
• Meanwhile combine oregano, rosemary, basil, sage, garlic powder, salt and pepper in a small bowl.
• Sprinkle rub mixture evenly onto both sides of chops and gently rub/pat until it adheres to the chops.
• Fry chops for 5-8 minutes on each side for medium-rare or until desired doneness is reached.

SPICE-RUBBED LAMB CHOPS

Steps:

• Mix first 9 ingredients; spread over chops. Refrigerate, covered, overnight., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat; brown chops, about 2 minutes per side. Transfer to oven; roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 3-4 minutes.

RACK OF LAMB WITH SAGE CRUST

Steps:

• Preheat the oven to 475°F.
• Season the lamb generously with salt and pepper.
• Place a large cast-iron skillet over high heat, when very hot, add the oil and sear one of the racks all over until it is very brown, about 2 minutes per side.
• Transfer to a roasting pan fitted with a rack, laying it rounded side up.
• Repeat with the remaining rack.
• Cover with foil and set aside.
• Place the remaining ingredients, except the vinegar, in a food processor.
• Add 1/2 tsp salt and 1/4 tsp pepper, and process until it forms a paste.
• Press the paste onto the racks.
• Roast until desired doneness, 15 min for medium rare.
• Allow to rest for 5 min, covered, then carve and serve drizzled with balsamic vinegar.