A simple, tasty lamb recipe just in time for Easter. Shop Pastured Perfect and Lester’s Bison Farm for their selection of lamb. Don’t want to premix your seasonings? Check out Wild Tree for their selection of blended spices. Try using flavored grapeseed oil instead of olive oil to kick the flavor up a notch. A tasty side dish of asparagus and mushrooms fresh at the Market compliments your Easter meal. Don’t forget to grab that bottle of wine from Glunz Family Winery.
4 large garlic cloves, pressed
1 tablespoon fresh thyme leaves, lightly crushed
1 tablespoon fresh rosemary leaves, lightly crushed
2 teaspoons coarse kosher salt
2 tablespoons extra-virgin olive oil, divided
6 1 1/4-inch-thick lamb loin chops
1. Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
2. Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
3. Transfer lamb to platter, cover, and let rest 5 minutes.
Recipe Courtesy of Maria Helm Sinskey, Bon Appétit February 2009