American Lamb

A friend sent me eight lamb loin chops from an American lamb farmer, and I was eager to try them. After a quick marinade in garlic, olive oil and a hit of balsamic vinegar, I seared them and finished them in the oven. They were tender, succulent and lamb-y. It was like the lamb of my childhood—packed with flavor, not like the overbred bland lamb I've grown accustomed to.


Slideshow: More Lamb Recipes


  • Active:
  • Total Time:
  • Servings: 8

Related Video

More Videos
The Perfect Burger Blend


  • 8 lamb loin chops, (preferably American), about 1 1/2-inches thick
  • 2 garlic cloves, minced
  • 1/2 teaspoon chopped rosemary
  • 2 tablespoons balsamic vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground pepper

How to make this recipe

  1. In a resealable plastic bag, combine the lamb with the garlic, rosemary, vinegar, 1/4 cup of the oil and very generous pinches of salt and pepper. Seal the bag and let sit at room temperature for 1 hour. Drain the lamb, reserving the marinade.

  2. Preheat the oven to 425°. Heat the remaining oil in a large ovenproof skillet until shimmering. Add the lamb and cook until browned all over, about 6 minutes, turning once. Add the marinade, transfer to the oven and roast for about 5 minutes longer for medium-cooked lamb.

Contributed By Published March 2014

483094 recipes/american-lamb 2013-12-06T23:08:22+00:00 Grace Parisi spring|roasting|dinner-party|easter|passover|8|basic-easy|healthy|web-exclusive|weeknight-dinner march-2014,Grace Parisi,lamb loin,marinated lamb,lamb chops,roasted lamb,fast lamb,easy lamb recipes,american-lamb 483094

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5