Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!
5 stars (7 ratings)
Ingredients
½cupextra-virgin olive oil
3clovesgarlic, minced
1shallot, diced
1 ½tablespoonsred wine vinegar
2teaspoonsDijon mustard
1tablespoonchopped fresh rosemary
1tablespoonchopped fresh thyme leaves
1tablespoonlemon zest
Kosher salt and freshly ground black pepper, to taste
2 ½poundsFrenched rack of lamb, excess fat trimmed and cut into chops
1tablespooncanola oil
Instructions
In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.
In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until desired doneness, about 3-4 minutes per side. Let rest 5 minutes.
Serve immediately with reserved 1/4 cup olive oil mixture.