These restaurant-quality lamb chops feature a golden crust of fresh rosemary, toasted pine nuts, and aromatic herbs. The combination creates a textural contrast that perfectly complements the tender, juicy meat.
Ingredients
- 8 lamb chops (about 2 pounds)
- 1/2 cup pine nuts
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon Redmond Real Salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Let lamb chops come to room temperature for 15 minutes.
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until lightly golden. Cool completely, then roughly chop.
- In a small bowl, combine chopped pine nuts, rosemary, garlic powder, thyme, salt, and black pepper.
- Pat lamb chops dry and brush both sides with olive oil.
- Press herb mixture firmly onto both sides of each chop.
- Heat an oven-safe skillet over medium-high heat. Sear chops for 2-3 minutes per side until golden.
- Transfer skillet to oven and cook 8-12 minutes for medium-rare (internal temperature 145°F).
- Rest for 5 minutes before serving.
Notes
- Substitute walnuts or sliced blanched almonds if pine nuts are unavailable.
- Try herbs de provence in place of individual herbs for a French twist.
- Finish with a drizzle of TN maple syrup mixed with apple cider vinegar for a tangy glaze.
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