When we told Rivi that we shy away from cooking lamb because of its distinct taste and smell, he promised that we’d like his recipe. He definitely came through with that promise!
Chef's Lamb Chops
- Cooking and Prep: 8 h
- Serves: 6
Prepare the Lamb Chops
Pulse bread crumbs, parsley, and salt in a food processor to combine.
Mix olive oil, rosemary, salt, pepper, and garlic in a large ziptop bag. Add lamb chops and marinate in the refrigerator overnight.
Preheat oven to 350 degrees Fahrenheit.
Remove lamb from the fridge and sprinkle with sea salt. Add a sprig of rosemary to a frying pan and sear lamb chops for two minutes on each side.
Coat with crust mixture. Place in the oven, covered, for 10 minutes.
Serve lamb chops with roasted potatoes, sweet potatoes, or roasted vegetables of choice.
This dish is best made fresh before serving or a couple hours before.
Wrap bones in aluminum foil before placing in the oven so they present beautifully.
When planning your prep time, keep in mind that it needs to marinate overnight for most flavorful results. The marinade can be made ahead of time.
Reheat over indirect heat so the lamb chops do not dry out. If you are using a hot plate or blech, heat over an overturned pan.
Photography and Styling by Yossi and Malky Levine