Herb-Roasted Lamb Chops
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 36 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 fresh Tomatoes (washed and diced)
- ¾ cup olive oil
- 2 tsps fresh thyme (finely chopped)
- 2 tsps fresh rosemary (finely chopped; plus extra sprigs for garnish)
- 2 cloves garlic cloves (finely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 12 lamb chops (French trimmed; about 75 g | 3 oz)
- 1 fresh Tomato (washed and cut into wedges; for garnish)
- For Herb Butter
- 5 Tbsps butter (softened)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp finely chopped Fresh herbs (parsley; chervil; tarragon)
- 2 tsps lemon juice
- 1 clove garlic cloves (peeled and pressed)
Preparation steps
1.
Wash, seed and dice tomatoes.
2.
In a small bowl, combine the oil, diced tomatoes, herbs, garlic, salt and pepper; mixing to thoroughly incorporate. Rinse and dry the lamb chops, season lightly with salt and pepper. Place lamb in a shallow dish or plastic freezer bag. Pour all but 1/4 cup of the marinade over the lamb, coating meat completely. Cover or seal; marinate overnight turning meat once or twice. Refrigerate reserved 1/4 cup marinade.
3.
In a small bowl, cream the butter, salt, pepper, herbs, lemon juice and pressed garlic together. Shape the butter into a log, wrap in aluminum foil and chill in the refrigerator.
4.
Heat the grill. Remove the lamb from marinade and cook on prepared grill for 2 to 3 minutes, per side.
5.
Transfer grilled lamb to serving platter. Remove reserved marinade and chilled herb butter from the refrigerator. Spoon marinade over the cooked lamb. Slice herb butter into rounds with a garnishing knife and arrange on serving platter, with tomato wedges and rosemary sprigs. Serve.
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