Lamb Chops with Parsley, Garlic and Rosemary - Giangi's Kitchen

Recipes: Beef, Veal and Lamb

Giangi Kitchen Giangi

Lamb Chops with Parsley, Garlic and Rosemary

Published on April 1, 2013 | Beef, Veal and Lamb


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.

Bon Appetit!!

servings: 4 prep time: 5 minutes cook time: 10 minutes


Amount Item Add to Grocery List
2 rack of lamb - separate right in between the bones
salt and pepper
1 tablespoons rosemary cut in small pieces
2 tablespoons finely chooped fresh flat-leaf parsley
3 finely chopped garlic cloves
1 tablespoon olive oil

Preparation Instructions

  1. Pat the chops dry and let them rest with sprinkled salt, pepper, rosemary and 1 teaspoon of the chopped garlic.

  2. 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.

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