There was a time in days gone by, probably circa 2001, when I used to make the most amazing, tender lamb chops. But of course at that time I never did document my experimental recipes. What I do remember is using lots of black pepper, cumin, coriander and lemon juice and I believe I added water in the roasting pan before broiling the chops. I created this recipe trying to emulate those memories with a somewhat change in the marinade ingredients and cooking method. As compared to my other recipes, this one is super simple yet still so delicious. A few tips here: make sure to massage the marinade (toss ingredients into a food processor and blend into a coarse paste) into the lamb chops for at least a few minutes, definitely marinate overnight and add a splash of water directly into the roasting pan before covering with foil and roasting.
Potatoes are optional but they add another element of texture and color, which I love! Thick wedges tossed in rosemary, black pepper, Kosher salt and a drizzle of grape seed oil, roasted separately for a at least 20 minutes before placing the marinated chops directly on top, in a single layer. and then allowing the potatoes to finish cooking along with the meat to sheer perfection.
Roasted Rosemary + Mint Lamb Chops
Ingredients
- 4 lbs lamb chops
- 3 tbsp minced garlic
- 4 lemons *juiced
- 2 tsp garam masala
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp black pepper
- 1½ tsp Kosher salt
- 2 sprigs rosemary *fresh
- 1 sprig mint *fresh
- 3 tbsp grape seed oil
- 2 tbsp ghee oil *store-bought
For Potatoes
- 4-5 russet potatoes *wedged
- 2 tbsp grape seed oil
- 1 tsp Kosher salt
- ½ tsp black pepper *freshly cracked
- 2 sprigs fresh rosemary
Instructions
For Marinade
- In a food processor with blade attachment in place, add rosemary, mint, lemon juice, minced garlic, cumin, coriander, garam masala, grape seed oil, 'Ghee oil,' freshly cracked black pepper and Kosher salt. Blend into a coarse paste.
- Rinse and pat dry lamb chops. Place in a large container. Pour marinade on top of chops. With kitchen gloves on, massage marinade into lamb chops for at least 2-3 minutes. Cover container with airtight lid and let lamb chops marinate overnight in fridge.
For Potatoes and Roasting
- Preheat oven to 400 degrees Fahrenheit. Rinse, dry and cut potatoes into wedges. Place wedges in a large roasting pan. Add grape seed oil, rosemary sprigs, freshly cracked black pepper and Kosher salt. Toss well and roast potatoes for 20 minutes in preheated oven. Carefully remove potatoes from oven, gently mix and place marinated lamb chops on top of potatoes in a single layer if possible. Add ½ cup of water around the edges, cover with aluminum foil and place potatoes + lamb chops back in oven and bake for 45 minutes, until chops are cooked through to your liking and potatoes are tender. Remove from oven and let rest, covered, for at least 20 minutes before serving.
- Once rested, uncover and carefully remove lamb chops + potatoes onto a serving platter and drizzle some of the pan juices on top. Finger licking delicious Roasted Rosemary + Mint Lamb Chops are now ready to serve. Enjoy! Nosh Farma'aiye.