Lamb loin chops with saffron risotto
These lamb chops are seared on the stove, then finished in the oven – but grilling would also be an excellent choice. The frozen Dorot garlic cubes from Trader Joe’s work well to make a smooth paste in this recipe. Most people can easily eat two lamb loin chops, but served with risotto, one chop is usually enough.
4 lamb loin chops, each about 1.5 inches thick (about 1.25 lbs.)
1 stem fresh rosemary leaves (2 Tablespoons)
2 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon extra-virgin olive oil, plus more for oiling skillet
Make a paste: Using a mortar and pestle, mini-chopper (or a knife!) grind the fresh rosemary leaves with the garlic, salt and pepper until it forms a coarse powder. Add one Tablespoon of olive oil and stir to combine. Rub the rosemary spice mixture over the lamb chops. Let marinate on a plate at room temperature for 30 minutes.
Lamb loin chops marinating in rosemary and garlic
Heat oven to 400°.
Heat an oven-safe skillet over medium-high heat and coat the bottom with a thin layer of olive oil. Place lamb chops into the skillet and sear for four minutes on each side, then transfer the skillet to the oven and finish for approximately 4 more minutes for medium. (More or less time, depending upon personal preference.) Makes 4 servings.