| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 5 min |
| Inactive: | 1 hr 20 min |
| Cook: | 5 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 5 min |
| Inactive: | 1 hr 20 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 2 large garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3/4-inch thick
Instructions
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 775 |
| Total Fat | 82 g |
| Saturated Fat | 41 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 87 mg |
| Sodium | 278 mg |
| Serving Size | 1 of 6 servings |
| Calories | 775 |
| Total Fat | 82 g |
| Saturated Fat | 41 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 87 mg |
| Sodium | 278 mg |
Reviews
I have made this recipe several times. It is my go to lamb chop recipe. After using the recipe in its written form I’ve started adding lemon pepper seasoning and lemon juice to it. It is delicious without the additions but those take it over the top!
Easy, wonderful flavor and a new family favorite!
Used rosemary and orange marmalade unreal
I have a question. In the video showing Giada preparing the marinade, it appears she adds a lot more than 1 tablespoon of rosemary and 1 teaspoon of thyme. How much of each herb should you really use? I followed then recipe as written. The marinade was not well incorporated. Still a wonderful recipe.
Perfect as written, however I did add some lemon zest to the marinade. Also, at the end of grilling squeezed a tiny bit of lemon juice onto the lamb.
Wonderful recipe!! I used a little Dijon mustard and lemon zest and juice to up the flavor. I’ve made it as written, but for my taste I like it with the extras. Even my ten year old loved them!! Great recipe
This is the same recipe from Rutherford Hill winery in Napa….making it next week for friends coming into Phoenix from Portland..,.Can’t wait!
One of the all time favorites. In Giada’s cookbook cook time was to sear chops 2 minutes a side and then 3 minutes a side at medium heat.
We made this for NYE and it’s one of my favorite recipes now! Absolutely LOVED.
A holiday go to for our family!