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Grind the garlic, rosemary, thyme, cayenne and salt together. A mortar and pestle does a great job or you could use a food processor. Once they are ground finely enough, add the oil and mix that in until it is spreadable.
Baste the lamb chops on both sides with the marinade and put them in the fridge. Let the lamb chops sit for at least an hour in the refrigerator.
While the lamb chops were in the fridge, we chopped up some potatoes and spread a second batch of the marinade across them. We put the potatoes in the oven for 30 minutes at 350 degrees F.
After a half an hour, we turned the potatoes, added a spray of oil (Misto) and put them back in for another 30 minutes.
The lamb chops need about 20 minutes to warm to room temperature, so they came out of the fridge when there was 20 minutes left on the potatoes. When the potatoes were cooked, we turned the oven temperature up to 425 degrees F to brown them while the lamb chops cooked, with a final mist of oil.
Warm a cast iron skillet on med-high, so it's good and hot but not scorching. The lamb chops had enough oil on them so we put them in the hot skillet without adding more oil. Cook them for 2 minutes on the first side (2 1/2-3 for a 1 inch chop), flip them once and cook them for 3 minutes for med-rare, 3 1/2 for medium.
Once the chops are cooked, pull them off the heat and tent them with foil for about 5 minutes. While the lamb chops were resting, we steamed up some green beans to add next to the potatoes. Then we added the lamb chops to the plate and ground some fresh pepper over everything.
By Jess from Hillsboro, OR
Arrange chops on rack in broiler pan. Broil 2 inches from heat source for 3 minutes on each side. Combine cheese, lemon juice, margarine, oregano, salt and pepper in small bowl, and mix well. Spread mixture on 1 side of chops. Broil for 4 minutes longer or until cheese is light brown.
By Robin from Washington, IA
Sprinkle lamb chops with olive oil and pepper. Grill over hot coals for 3 1/2 - 4 minutes on each side or until done to taste. Sprinkle with salt. 2 servings.
Pat lamb dry and score the edges. Rub with crushed garlic. Place in small dish. Combine oil, bay leaf, 1/2 teaspoon savory and pepper.
Roll the chops in a mixture of the flour, and salt and pepper. Dip in the egg mixed with the water and toss in a mixture of breadcrumbs and cheese.
If you love lamb chops you have to try out this delicious recipe. Check out this video and learn how it is made.