Herb Marinated Lamb Chops
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Herb Marinated Lamb Chops
This dish cannot be rushed - herb marinated lamb chops must soak in their seasonings to produce their savory flavor. The process of sautéing, then baking gives the meat a tender, yet juicy texture.
Ingredients
Directions
In a small bowl combined the Colavita Extra Virgin Olive Oil, rosemary, thyme, garlic, salt and pepper.
Arrange the lamb chops in a large baking dish flat in one layer and drizzle the marinade mixture over the chops, turning them over to get some of the marinade evenly on all of the chops. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or overnight.
Let lamb chops sit out of refrigerator for about 20 minutes before cooking. Preheat the oven to 300°F.
Heat 1 tablespoon of canola oil in a large heavy bottomed sauté pan (cast iron or grill pans work great too) over medium high heat. Remove the chops from the marinade and sprinkle with a bit more salt of each side and place in the pan, working in batches of 4 chops. Saute for about 4-5 minutes per side until a nice golden sear has formed.
Place the chops on a baking sheet until all of the chops are done. Warm chops in the oven for about 3 minutes and serve.
Top each lamb chop with a spread of Colavita Pesto
Combine ¼ cup chopped fresh parsley, 2 tbsp lemon zest and 2 cloves of minced garlic in a bowl. Season with salt and pepper and toss to combine. Sprinkle the cooked lamb chops with gremolata topping.
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Ingredients
Directions
In a small bowl combined the Colavita Extra Virgin Olive Oil, rosemary, thyme, garlic, salt and pepper.
Arrange the lamb chops in a large baking dish flat in one layer and drizzle the marinade mixture over the chops, turning them over to get some of the marinade evenly on all of the chops. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or overnight.
Let lamb chops sit out of refrigerator for about 20 minutes before cooking. Preheat the oven to 300°F.
Heat 1 tablespoon of canola oil in a large heavy bottomed sauté pan (cast iron or grill pans work great too) over medium high heat. Remove the chops from the marinade and sprinkle with a bit more salt of each side and place in the pan, working in batches of 4 chops. Saute for about 4-5 minutes per side until a nice golden sear has formed.
Place the chops on a baking sheet until all of the chops are done. Warm chops in the oven for about 3 minutes and serve.
Top each lamb chop with a spread of Colavita Pesto
Combine ¼ cup chopped fresh parsley, 2 tbsp lemon zest and 2 cloves of minced garlic in a bowl. Season with salt and pepper and toss to combine. Sprinkle the cooked lamb chops with gremolata topping.