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. More Lamb Recipes

Grace Parisi
March 2014

Gallery

Recipe Summary test

active:
15 mins
total:
1 hr 15 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement