Lamb chops with parsley, garlic and rosemary.
As we celebrated Easter away from home, cooking can be a bit of a challenge when working with someone else appliances, or lack of. As our son has his Spring break this week, we are spending it at the mountains.
After a wonderful relaxing day, dinner was upon us. Rack of lamb was waiting for me to be prepare it. At the last minute, and no appliances in hand to do what I needed to do, I decided to cut the rack into chops and prepare them as I usually do with rosemary. While chopping fresh garlic and parsley for the sautéed potatoes, I decided to add the parsley-garlic mixture to the lamb as well. The combination was quite a pleasant surprise.
A glass of Cabernet Sauvignon was a perfect marriage with the lamb.
Lamb Chops with Parsley, Garlic and Rosemary
- 2 pounds rack lamb 2 rack of lamb ( 1 pound each)- separate right in between the bones
- 1 tbsp rosemary 1 tablespoons rosemary cut in small pieces
- 2 tbsps flat-leaf parsley 2 tablespoons finely chooped fresh flat-leaf parsley
- 3 garlic 3 finely chopped garlic cloves
- 1 tbsp olive oil 1 tablespoon olive oil
- Pat the chops dry and let them rest with sprinkled salt, pepper, rosemary and 1 teaspoon of the chopped garlic.
- In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops, the parsley and remaining garlic.
- Cook, turning twice until desire doneness.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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