Photo: Caitlin Bensel"It can seem intimidating, but cooking lamb chops is so easy!" saysAlexis deBoschnek. “I love that this recipe can be prepped well before dinner time, then comes together in minutes, offering a ton of flavor with little effort.“The author of theTo the Last Bitecookbookloves the flexibility of this recipe’s ingredients. “While I love the combination of sage and thyme, you can swap in any herb like rosemary, oregano or marjoram, and it’ll still be great. If you don’t have Dijon mustard, try whole grain or honey mustard,” she said.IngredientsIngredient Checklist½ cup finely chopped fresh sage½ cup finely chopped fresh thyme8 garlic cloves, minced (about 2 1/2 tablespoons)2 tablespoons Dijon mustard1 tablespoon kosher salt2 teaspoons black pepper¼ cup, plus 3 tablespoons olive oil, divided18 (1-in.-thick) lamb rib chops (about 3 lbs.)1 ½ tablespoons unsalted butter, dividedDirectionsInstructions ChecklistStep 1:Stir together sage, thyme, garlic, mustard, salt, pepper and ¼ cup plus 2 tablespoons of the oil in a large bowl until combined. Add lamb chops, using your hands to evenly coat with herb mixture. Cover bowl with plastic wrap, and refrigerate at least 1 hour or up to 2 hours. Remove chops from refrigerator 15 minutes before cooking.Step 2:Heat remaining 1 tablespoon oil in a large skillet over medium high. Once oil begins to shimmer, add as many chops as can fit in skillet without crowding (about 6). Cook, undisturbed, until golden brown, 2½ to 3 minutes. Flip chops using tongs, and add ½ tablespoon butter to skillet; as butter melts, spoon over chops. Cook until golden brown, 2½ to 3 minutes, or until a meat thermometer inserted into thickest portion registers 140° to 145° (medium rare) or to desired degree of doneness. Repeat process with remaining chops and butter. Serve warm or at room temperature. Store in an airtight container in refrigerator for up to 3 days.
Photo: Caitlin Bensel
“It can seem intimidating, but cooking lamb chops is so easy!” saysAlexis deBoschnek. “I love that this recipe can be prepped well before dinner time, then comes together in minutes, offering a ton of flavor with little effort.“The author of theTo the Last Bitecookbookloves the flexibility of this recipe’s ingredients. “While I love the combination of sage and thyme, you can swap in any herb like rosemary, oregano or marjoram, and it’ll still be great. If you don’t have Dijon mustard, try whole grain or honey mustard,” she said.IngredientsIngredient Checklist½ cup finely chopped fresh sage½ cup finely chopped fresh thyme8 garlic cloves, minced (about 2 1/2 tablespoons)2 tablespoons Dijon mustard1 tablespoon kosher salt2 teaspoons black pepper¼ cup, plus 3 tablespoons olive oil, divided18 (1-in.-thick) lamb rib chops (about 3 lbs.)1 ½ tablespoons unsalted butter, dividedDirectionsInstructions ChecklistStep 1:Stir together sage, thyme, garlic, mustard, salt, pepper and ¼ cup plus 2 tablespoons of the oil in a large bowl until combined. Add lamb chops, using your hands to evenly coat with herb mixture. Cover bowl with plastic wrap, and refrigerate at least 1 hour or up to 2 hours. Remove chops from refrigerator 15 minutes before cooking.Step 2:Heat remaining 1 tablespoon oil in a large skillet over medium high. Once oil begins to shimmer, add as many chops as can fit in skillet without crowding (about 6). Cook, undisturbed, until golden brown, 2½ to 3 minutes. Flip chops using tongs, and add ½ tablespoon butter to skillet; as butter melts, spoon over chops. Cook until golden brown, 2½ to 3 minutes, or until a meat thermometer inserted into thickest portion registers 140° to 145° (medium rare) or to desired degree of doneness. Repeat process with remaining chops and butter. Serve warm or at room temperature. Store in an airtight container in refrigerator for up to 3 days.
“It can seem intimidating, but cooking lamb chops is so easy!” saysAlexis deBoschnek. “I love that this recipe can be prepped well before dinner time, then comes together in minutes, offering a ton of flavor with little effort.”
The author of theTo the Last Bitecookbookloves the flexibility of this recipe’s ingredients. “While I love the combination of sage and thyme, you can swap in any herb like rosemary, oregano or marjoram, and it’ll still be great. If you don’t have Dijon mustard, try whole grain or honey mustard,” she said.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
