Lamb Chops Recipe

Marinate

Pat the lamb chops dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon zest, 1.5 tsp kosher salt and 1 tsp black pepper. Rub the mixture over both sides of the lamb chops. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow flavors to penetrate.

Bring to room temperature

Remove lamb from the refrigerator 20–30 minutes before cooking so the meat comes close to room temperature — this ensures even cooking.

Preheat grill or pan

Preheat a grill or a heavy cast-iron skillet over medium-high heat until very hot. If using a grill, oil the grates. If using a pan, add 1 tbs butter and swirl to coat.

Sear and cook

Place the chops on the hot grill or in the pan. Sear without moving for 3–4 minutes per side for medium-rare (internal temperature about 130–135°F / 54–57°C). For medium cook 4–5 minutes per side. Adjust time for chop thickness (typical 1-inch thick).

Rest

Transfer the chops to a plate, tent loosely with foil and rest for 5–7 minutes. Resting allows juices to redistribute and carryover cooking to finish.

Rinse 1 cup rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a small saucepan combine rinsed rice, 1.5 cups water, 1 tsp olive oil and 1/2 tsp kosher salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

In a mixing bowl combine diced tomatoes, diced cucumber, thinly sliced red onion and chopped parsley.

In a small jar or bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp red wine vinegar, 1/2 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp black pepper until emulsified.

Pour the dressing over the tomato-cucumber mixture and toss gently to combine. Taste and adjust seasoning. Let sit for 5–10 minutes to meld flavors before serving.

Divide the rice among 2 plates (or 4 small portions), place two rested lamb chops on each plate alongside a generous scoop of salata. Spoon any resting juices from the lamb over the meat and rice. Optionally garnish with extra parsley and a lemon wedge.