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Pan fried until perfectly golden brown with an amazing garlic rosemary thyme marinade. So simple and yet so good!
My number one holiday goal for this Easter (or any fancy dinner really) is lightness and simplicity. And not to brag, but this recipe does very good job keeping things super simple yet maximizing all the flavor.
With the easiest marinade ever—olive oil, garlic, shallot, red wine vinegar, Dijon, fresh herbs, and S+P—this comes together really, really quickly. So go ahead and marinate these lovely little lamb chops for 2-6 hours before pan searing them until golden and giving you that perfect crispy exterior.
Serve with the remaining marinade you set aside with some peas and my favorite mashed potatoes. It’s so easy and classic, and any lamb newbie can make this foolproof recipe, I promise.
- ½ Cup Extra virgin olive oil
- 3 cloves Garlic, chopped
- 1 shallot, rolled
- 1½ tablespoon red wine vinegar
- 2 teaspoon Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Lemon peel
- Kosher salt and freshly ground black pepper, taste good
- 2½ Pound French rack of lamb, excess fat trimmed and cut into chops
- 1 tablespoon rapeseed oil
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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; Place 1/4 cup of the mixture in the refrigerator until ready to serve.
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In a 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.
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Pat both sides of the lamb chops dry with kitchen paper; season with salt and pepper.
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Heat canola oil in a large cast iron skillet over medium-high heat. Portion lamb chops into the pan in a single layer and cook until just cooked through, about 3-4 minutes per side. Leave to rest for 5 minutes.
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Serve immediately with reserved 1/4 cup olive oil mixture.