September 11, 2019
ROSEMARY & GARLIC CRUSTED LAMB CHOPS are so delicious they will make your tongue jump out and lick the eyebrows right off your head. Even those that don’t cotton to lamb will love the taste of these delightful chops. The key is the 12-hour marinade and our incredible Moroccan spice blend that we created.
I like my chops served with creamy polenta or oven roasted garlic mashed potatoes and fresh asparagus and a wedge of fresh lemon. Serve these delectable chops at your next dinner party and you’ll be a hit for years to come.
ROSEMARY & GARLIC CRUSTED LAMB CHOPS
- 2 to 4 racks lamb chops
- 4 tablespoons finely chopped rosemary
- 4 cloves finely chopped garlic
- 2 teaspoons salt
- 1 teaspoons black pepper
- 1 cup Dijon mustard
- 2 tablespoons Bailey’s Moroccan spice blend (see recipe below)
- 1/2 cup fresh lemon juice
Put the above ingredients in a mixing bowl and whisk until well combined
Add slowly by whisking in:
- 1 cup extra virgin olive oil
- 2 cups vegetable oil
Cut lamb rack into double chops. Add double bone lamb chops to the marinade for a minimum of 12 hours. You can marinate an entire rack without cutting, but the flavor of the marinade is intensified if you cut the chops in two chop portions.
Pre-heat sauce pan (I like cast iron) on medium high heat, add a ladle (about a tablespoon) of clarified butter (or olive oil) and pan sear chops to get a caramelized crust on both sides – approximately 30 seconds to 1 minute on each side.
Place chops on sheet pan in 450 degree oven below the stove top and roast until it reaches a temperature of 130 degrees for medium rare, 145 for medium, and 155 for well done (please God no)…approximately 2 to 5 minutes. I want my chops medium rare – but at the most, medium.
MOROCCAN SPICE BLEND
Ok, ok – so this looks like a lot of ingredients. Well it is. But many of these you will have in your kitchen spice cabinet. I make a big batch and keep it for all sorts of things – goes great on chicken, seafood like shrimp, scallops, seabass, even pork, beef, and especially lamb. This rub is better than any you will find on the grocery shelf – but if you have to, go ahead and buy a Moroccan or Mediterranean mixture and use for the lamb chops above.
- 4 teaspoons salt
- 4 teaspoons sugar
- 8 teaspoons paprika
- 4 teaspoons cumin
- 4 teaspoons coriander
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon cayenne
- 3 tablespoons plus 1 teaspoon kosher salt
- 3 tablespoons plus 1 teaspoon sugar
- 6 tablespoons plus 2 teaspoons paprika
- 3 tablespoons plus 1 teaspoon ground cumin
- 3 tablespoons plus 1 teaspoon ground coriander
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons cayenne
Make sure these are even measurements, and whisk them together well in a bowl.