Herb Roasted Lamb Chops
by Caren McSherry
When you purchase the meat ask the butcher for double loin chops they are much meatier than the basic rib chops. We have wonderful Salt Spring Island lamb here on the coast, and as cottage farming becomes more prominent, people in other areas are able to obtain superb quality meats more easily.
Ingredients:
- 6 double loin lamb chops about 6 ounces each, 11/2 inches thick
- 2 tsp. freshly ground pepper
- 2 tbsp. fresh thyme, chopped
- 2 tbsp. fresh rosemary, chopped
- 2 tbsp. fresh basil, chopped
- 1 tbsp. fresh savoury, chopped
- 1 tbsp. fresh sage, chopped
- 1 tsp. sea salt
- 3 tbsp. olive oil
Method:
1. Trim the lamb of any visible fat. Set aside.
2. Mix together the thyme, rosemary, basil, savory, sage. salt and pepper. Press the herb mixture onto both sides of the lamb chops.
3. Heat a grill or cast iron pan to high, add the oil to the pan, or brush the grill with some oil. Cook the lamb for about 4 minutes each side. (for medium rare) turning only once. remove from the pan.
4. Serve the lamb immediately.
Serves 6
2. Mix together the thyme, rosemary, basil, savory, sage. salt and pepper. Press the herb mixture onto both sides of the lamb chops.
3. Heat a grill or cast iron pan to high, add the oil to the pan, or brush the grill with some oil. Cook the lamb for about 4 minutes each side. (for medium rare) turning only once. remove from the pan.
4. Serve the lamb immediately.
Serves 6
