When it comes to a nice romantic dinner, you can’t go wrong with lamb chops. It’s a tender and succulent meat that tastes absolutely amazing. When it comes to men cooking lamb, we can get a little nervous. It’s unknown. We’ve all cooked beef and chicken, but no one on Hell’s Kitchen ever gets the lamb right, so what are the odds of us doing it?
It’s enough to give a guy an anxiety attack. The reality is that lamb is a very sensitive meat, but it’s very quick and easy to cook. The problem is, men generally think that meats need to be cooked to medium, but lamb is best rare. The hardest part of cooking lamb is making sure it isn’t over-cooked or getting too nervous and leaving it undercooked. Raw meat is bad, no matter what kind of meat it is.
Here’s a little recipe that tastes amazing, is easy to do and will get you some serious brownie points. Don’t fear that lamb, that’s what Blue Oyster Cult always said. Ok, so it was the Reaper, but that doesn’t matter, what this recipe needs is more cowbell.
Rosemary Crusted Lamb Chops
You’re going to need:
1 pound of lamb chops
2 tablespoons of minced rosemary
2 teaspoons of salt
1 teaspoon of ground black pepper
1 minced garlic clove
4 tablespoons of olive oil, divided
If you want your lamb chops rare, then you can simply stick with stovetop; but if you want them cooked through a little more, or you have double-cut chops, then you can also use the oven.
Start by mixing the salt, pepper, rosemary, garlic and two tablespoons of the olive oil in a bowl. Rub the mixture into the ribs and coat evenly. If you have single chops, then let the ribs sit in the refrigerator, so they won’t cook too fast. Double ribs can sit out at room temperature for about half an hour.
Heat the other two tablespoons of the oil over high heat until shimmering hot. Sear the lamb on both sides for about 2-3 minutes per side. Single chops should only be done on one side or only for a minute.
If you want the double chops done a little more, then you can put them in the oven at 400 degrees for about three more minutes.
Plate the dish and cover in foil for about five minutes before serving. Congratulations, you just conquered lamb.
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