Rosemary and Thyme–Smothered Lamb Chops
MAKES 4 SERVINGS • PREP TIME: 10 minutes plus 30 minutes to marinate • COOK TIME: 6 minutes
Lamb chops were always a special occasion in our house. So much so that mom would dress them up in little paper chef’s hats that went over the ends of the bones (I think, in her heart, she was an origami lover). I love lamb chops, not only for the taste, but also the size; they epitomize my belief that you only need a little bit of meat to satisfy a craving while (in the case of lamb) getting a full shot of brain-boosting B12 and protein. The key is going with grass-fed lamb (it’s less gamey) and using a dollop (here, I suggest you use My Everything Drizzle, page 178). And there’s no Wizard-of-Ozemerald-green mint jelly here; instead, the lamb is rubbed with a generous amount of garlic, rosemary, and thyme.
8 cloves of garlic, minced to a paste
2 teaspoons minced rosemary
1 tablespoon minced fresh thyme
2 teaspoons Dijon mustard
2 teaspoons extra-virgin olive oil
1 teaspoon lemon zest
8 lamb chops, well trimmed
Sea salt
Freshly ground black pepper
My Everything Drizzle
In a small bowl, combine the garlic, rosemary, thyme, mustard, olive oil, and zest. Season each lamb chop with the salt and pepper. Gently massage each lamb chop with the rub and let them sit at room temperature for at least 30 minutes.
Grill the chops at medium-high heat or broil for about 3 minutes a side for medium rare (see Cook’s Note), until an instant-read thermometer registers an internal temperature of 140 F. Allow to rest for 5 minutes, then serve with a dollop of My Everything Drizzle.
COOK’S NOTE: To broil, place the chops on a generously oiled broiler pan or wire rack set atop a large, rimmed baking sheet and place 4 to 5 inches from the heating element.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
To print this recipe, press the printer icon below.