Rosemary Garlic Lamb Loin Chops
Equipment
- Mortar and Pestle
- Cast Iron Skillet
Ingredients
- 6 pieces lamb chop loin
- 6 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 4 tbsp olive oil light olive oil (higher smoke point)
- 2 tbsp butter
- salt for seasoning & brine
- pepper for seasoning
Instructions
Brine Lamb Chops
- Take a bowl and fill it with water (about 4 cups or so)
- Add coarse salt to the water (about 1/4 - 1/3 cup)
- Place lamb chop loins into water brine solution and allow these to sit for 30 minutes. This will open up the pores of your meat for added flavor. Making a brine for your lamb before cooking will also remove some of the blood from the meat and the gamey smell/taste.
- After 30 minutes, remove your lamb chops from the brine solution and safely discard the water mixture. You are now ready to season and cook your lamb!
Marinade
- Salt and Pepper your lamb chop loins to your preference
- Mince garlic, and chop your fresh rosemary leaves.
- Take a mortar and pestle or a bowl and spoon and combine: 6 cloves of garlic (I calculate one garlic clove per chop), 2 tbsp of fresh rosemary, and 3 tbsp of light olive oil. If you have a mortar, you can release the flavors of these ingredients by grinding them together, or you can simply mix this marinade together by using a bowl and a spoon. Spread this marinade mixture on both sides of your lamb, and allow it to rest at room temperature for 1 hour.
Cooking Lamb Chops
- Take a cast iron skillet and heat the skillet until it is hot and ready. Drop in 2 tbsp of butter and 1 tbsp of light olive oil. Once the butter and oil are melted, place the lamb chop loins into the cast iron skillet. You should hear a sizzling sound. If you do not hear a sizzle, your skillet is not hot enough. After adding all of the lamb chops, add in 1 sprig of rosemary to the butter and oil mixture for additional flavor.
- As the lamb chops are cooking, occasionally pick up the lamb chops with a pair of tongs and press the fat against the pan. This will render or melt the fat for additional flavor. You will start to notice a nice even brown sear on your lamb chops.
- As the lamb chops are cooking, occasionally tilt your pan, and use a spoon to scoop up the butter, fat, and rosemary renderings, and drizzle these on top your lamb. This base will allow you to add these amazing flavors back into the open pores of your lamb. Repeat this process until your lamb reaches the preferred temperature:Rare: 115 to 120°F | Medium-rare: 120 to 125°F | Medium: 130 to 135°F | Medium-well: 140 to 145°F | Well-done: 150 to 155°F. An alternative way to check the temperature of your meat is to simply remove the lamb chop that is at the center of your pan, and cut it down the middle to see if you like the color of the meat. Enjoy!
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