Mohamed Shili This delicious Bobby Flay lamb chops recipe is quick and simple, perfect for a special dinner with minimal effort. These tender lamb chops are seasoned with garlic and rosemary, then roasted to perfection, creating a savory, mouth-watering meal.
Recipe Ingredients :
- 4 (4 ounce) lamb chops
- 1 tablespoon olive oil, or as needed
- 1 clove garlic, minced
- ½ tablespoon crushed fresh rosemary leaves
- sea salt and freshly ground black pepper to taste
- ¼ cup mint jelly
How To Make Lamb Chops?
- Preheat the oven: Set your oven to 425°F / 220°C.
- Prepare the lamb chops: Trim excess fat from the lamb chops, but leave a little for flavor. Lightly coat each chop with olive oil. Season with garlic, rosemary, salt, and pepper.
- Bake the lamb chops: Place the lamb chops in a cast iron skillet. Bake uncovered for 8-10 minutes, or until an instant-read thermometer reaches at least 140°F / 60°C for medium-well doneness.
- Let the lamb rest: Remove from the oven and cover tightly with foil. Let the lamb chops rest for 8-10 minutes.
- Serve: Plate the lamb chops and serve with mint jelly on the side.
Recipe Tips:
- Trim the Fat Carefully: Leave a thin layer of fat on each lamb chop for extra flavor, but remove any thick sections to avoid a greasy texture.
- Season Generously: Don’t be shy with the garlic, rosemary, salt, and pepper – these flavors make the lamb deliciously savory.
- Use a Cast Iron Skillet: This helps sear the lamb beautifully and ensures even cooking in the oven.
- Check the Temperature: For perfect doneness, use an instant-read thermometer. Aim for 140°F / 60°C for medium-well lamb chops.
- Let It Rest: Cover the lamb chops with foil after baking and let them rest. This step locks in juices and keeps the meat tender.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover lamb chops cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: Let the lamb chops cool completely, then wrap them tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight before reheating
- Reheat: Place lamb chops in a skillet over medium heat, cover, and cook for 3-5 minutes per side until fully warmed.
Nutrition Facts
Serving Size: 1 lamb chop (approximately 4 oz / 115 g)
- Calories: 226
- Total Fat: 17.55 g
- Saturated Fat: 7.669 g
- Cholesterol: 68 mg
- Sodium: 281 mg
- Potassium: 184 mg
- Total Carbohydrate: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 15.86 g
Check out More Recipes:
Bobby Flay Lamb Chops
Description
This delicious Bobby Flay lamb chops recipe is quick and simple, perfect for a special dinner with minimal effort. These tender lamb chops are seasoned with garlic and rosemary, then roasted to perfection, creating a savory, mouth-watering meal.
Ingredients
Instructions
- Preheat the oven: Set your oven to 425°F / 220°C.
- Prepare the lamb chops: Trim excess fat from the lamb chops, but leave a little for flavor. Lightly coat each chop with olive oil. Season with garlic, rosemary, salt, and pepper.
- Bake the lamb chops: Place the lamb chops in a cast iron skillet. Bake uncovered for 8-10 minutes, or until an instant-read thermometer reaches at least 140°F / 60°C for medium-well doneness.
- Let the lamb rest: Remove from the oven and cover tightly with foil. Let the lamb chops rest for 8-10 minutes.
- Serve: Plate the lamb chops and serve with mint jelly on the side.
Notes
- Trim the Fat Carefully: Leave a thin layer of fat on each lamb chop for extra flavor, but remove any thick sections to avoid a greasy texture.
- Season Generously: Don’t be shy with the garlic, rosemary, salt, and pepper – these flavors make the lamb deliciously savory.
- Use a Cast Iron Skillet: This helps sear the lamb beautifully and ensures even cooking in the oven.
- Check the Temperature: For perfect doneness, use an instant-read thermometer. Aim for 140°F / 60°C for medium-well lamb chops.
- Let It Rest: Cover the lamb chops with foil after baking and let them rest. This step locks in juices and keeps the meat tender.
Bobby Flay Lamb Chops