Rosemary Lamb Chops with Garlic Mint Sauce – an elegant dish, fit for any special occasion.
To be honest with you, I’m not a big fan of lamb. I’m not crazy about the smell of it, so it’s not a meat that I would have often. However, this is an elegant dish that is fit for any special occasion and it is very delicious. You don’t have to be a fan of lamb to like this dish. There are some great flavors here, garlic, rosemary, mint, that go perfect with lamb.
Lamb is quite expensive though, especially if you have it at a restaurant, but it’s much cheaper if you buy the lamb and cook it at home. This rack of lamb that I used in this recipe was $12 and there were about 8 chops all together, so if 2 people eat this it’s about $6 a plate which is not bad at all. This dish is quite easy to make as well, and the time really depends on how well done you want the meat.
I made a rosemary, Dijon mustard and garlic sauce that I rubbed all over the rack of lamb. So to make the sauce mix the garlic, rosemary, Dijon mustard, olive oil, lemon juice and salt and pepper together. Use a whisk to whisk it all together so that it forms a paste.
Next rub this sauce all over your rack of lamb.
Place the rack of lamb in the fridge for at least an hour, so that the flavor gets more intensified. While the lamb is in the fridge you can make the garlic and mint sauce. Now this sauce I made before and I used it on grilled eggplants and it was just wonderful so I thought it would go great with lamb as well. To make the sauce mix all the mint and garlic sauce ingredients and set aside.
Preheat your oven to 375 F degrees. In a heavy bottomed saute pan, that is oven safe, heat up 2 tablespoons of olive oil over medium to high heat. Once the oil starts to ripple, add the rack of lamb, with the fat side down and brown it about 3 minutes on each side. You want to do this so that it gets a nice crust on the outside and it’s nice and crispy. Transfer the entire pan to the oven and let it cook for about 20 minutes for rare. Let it cook longer if you want it more well done. When it’s done, take it out of the oven, cover it with foil and let it rest for 5 to 10 minutes.
Now as we’re waiting for the rack of lamb, here’s my dog eyeing the lamb.
That’s typical of my dog, she loves meat. Heck she loves any food, whenever I’m cooking she’s my little shadow in the kitchen. As you can imagine, we could not leave the lamb unattended, or Mia would have had her way with the lamb. 🙂 Anyway, the reason we have to let the lamb sit for a few minutes is to lock the juices inside otherwise they’re all going to ooze out as you slice into the lamb. So after the 10 or so minutes have passed slice the lamb into individual chops. Place 3 or 4 chops on a plate and drizzle some of the mint and garlic sauce over, serve and enjoy.
- Bone in Rack of Lamb
- 3 sprigs fresh rosemary chopped
- 1 tbsp Dijon mustard
- 4 cloves garlic minced
- juice of half lemon
- 2 tbsp olive oil
- salt and pepper to taste
In a small bowl add the rosemary, mustard, garlic, lemon juice, 2 tbsp of olive oil and salt and pepper. Whisk well together until it forms a paste. Smear the rosemary paste all over the rack of lamb and place in fridge for about an hour.
Preheat oven to 375 F degrees.
In a heavy bottomed saute pan, that is oven safe, heat up 2 tablespoons of olive oil over medium to high heat. Once the oil starts to ripple, add the rack of lamb, with the fat side down and brown it about 3 minutes on each side. Transfer the entire pan to the oven and let it cook for about 20 minutes for rare. Let it cook longer if you want it more well done. When itâ€™s done, take it out of the oven, cover it with foil and let it rest for 5 to 10 minutes.
To make the mint and garlic sauce mix all the ingredients together and whisk well.
Slice the lamb into individual chops and drizzle some garlic and mint sauce over it to serve.