Secrets from the Chef // Baby Lamb Chops

6 tablespoons extra-virgin olive oil

6 cloves garlic, minced, or 6 cubes frozen garlic

½ teaspoon salt

¼ teaspoon black pepper

8 baby lamb chops


In a shallow dish, mix the oil, garlic, salt, and pepper. Remove 2 tablespoons of the mixture and set aside (for use in step 5).

Add lamb chops to the remaining oil and coat them in it. Marinate for 10 minutes and set aside until the chops come to room temperature.

Preheat oven to 350°F. Line a shallow roasting pan with parchment paper and place lamb chops inside.

Cook for about 20 minutes (flipping once during cooking), depending on how pink you like the meat and how crispy you like the skin.

Light your grill or preheat your oven to the broiler setting. Grill over high heat or broil in the oven for 5 minutes, basting with the reserved oil (from step 1).

Flip the lamb chops and cook the second side until done, about 5 minutes.



Move once: When grilling quick-cooking items such as lamb chops, only flip them once. If you leave the meat alone for a few minutes before flipping it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick and you’ll pull off the crust. Once that brown edge forms, the meat is easy to move.

No forks: When you do flip the meat, use tongs or a spatula. Never poke a fork into the meat or the precious juices will escape.

Temperature: Temperature is by far the most critical part of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat.

Variation: Add 1 teaspoon dried rosemary to the oil mixture.


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