Lamb Loin Chops with Rosemary and Thyme
Servings: 4 | Prep time: 5 minutes | Cook time: 10 minutes
At Haven’s Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
- Season each lamb chop with pepper and salt. Combine the oil and herbs and brush a little on each side of the lamb chops. Reserve remaining oil and herbs. Preheat the pan to moderately hot before adding the chops.
- Cook chops on one side until the first sign of moisture appears on the top. Turn, cook further until done to your preference. Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
- Remove chops from heat, loosely cover with foil and rest chops for 2-3 minutes before serving. Serve lamb chops drizzled the remaining oil and herbs, accompany with spring vegetables.
- Luscious Spring lamb goes together with new season peas, beans, broad beans, asparagus and veggies like baby fennel, artichokes and carrots. Steam, boil or microwave until tender, drain and toss with a little extra virgin olive oil.
- The lamb chops can also be barbecued, preheat the barbecue to hot. The meat should sizzle when it hits the heat.
- You can also use lamb loin chops, lamb cutlets or lamb fillets/tenderloins for this recipe.
- Don’t cut the lamb chops with a knife to test if they’re ready. This will make the juices escape making the lamb dry. Test the lamb for degree of doneness with tongs. Use the blunt end of the tongs to prod the meat in the thickest part.