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Herb-Roasted Lamb Chops

Source of Recipe


Bon Appétit



List of Ingredients



• 4 large cloves garlic, pressed
  
• 1 Tbsp fresh thyme leaves, lightly crushed
  
• 1 Tbsp fresh rosemary leaves, lightly crushed
  
• 2 tsp coarse kosher salt
  
• 2 Tbsp extra-virgin olive oil, divided
  
• 6 (1¼-inch-thick) lamb loin chops
  






Instructions



1. Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
   
   
2. Preheat oven to 400° F.
   
   
3. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter; cover and let rest 5 minutes.
   
   Makes 4 servings.
   
   ............
   
   Serve with:
   
   GARLIC-SMASHED POTATOES
   
   • 1¾ pounds small unpeeled Yukon Gold potatoes (about 16), scrubbed
   • 6 cloves garlic, peeled
   • 1 Tbsp extra-virgin olive oil
   • 2 Tbsp (¼ stick) butter
   • ½ cup sour cream
   • 3 Tbsp chopped fresh chives
   
   Generously butter glass pie dish.
   Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic.
   
   Arrange potatoes close together in prepared dish. Using wooden spoon, smash potatoes coarsely until they split open. Drizzle with oil; dot with butter; Sprinkle with salt and pepper.
   
   Preheat broiler. Broil potatoes until crisp and golden, watching closely to avoid burning, 8 to 10 minutes. Top with dollops of sour cream; sprinkle with chives.
   
   Makes 6 servings.