Ingredients:

  • 60 ml (1/4 cup) Extra Virgin Olive Oil
  • 3 tablespoons fresh Lemon Juice
  • 4 cloves Garlic, minced
  • 2 tablespoons fresh Rosemary, finely chopped
  • 2 tablespoons fresh Oregano, finely chopped
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 8 Lamb Loin Chops or Rib Chops, 1.5 inches (3.8 cm) thick (approximately 800g – 1 kg / 1.75 – 2.2 lbs total)
  • 1 tablespoon Extra Virgin Olive Oil (for searing)

Instructions:

  1. Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped oregano, smoked paprika, sea salt, and black pepper until well combined. This is your flavour potion!
  2. Marinate the Lamb Chops: Place the lamb chops in a shallow dish or a sturdy zip-top bag. Pour the prepared marinade over the lamb chops, ensuring they are thoroughly coated. Massage the marinade into the chops gently. Cover the dish or seal the bag and refrigerate for a minimum of 2 hours, ideally 4-8 hours, or even overnight for maximum flavour penetration. Just like a good cuppa tea, patience is key here.
  3. Bring Chops to Room Temperature: About 30 minutes before cooking, remove the marinated lamb chops from the refrigerator and let them sit at room temperature. This helps them cook more evenly.
  4. Sear the Lamb Chops: Heat a large, heavy-bottomed pan or cast-iron skillet over medium-high heat until it's smoking slightly. Add a touch of extra olive oil to the pan if needed, just enough to lightly coat the bottom. Carefully place the lamb chops in the hot pan in a single layer, ensuring not to overcrowd the pan. You might need to cook them in batches. Sear for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium doneness. Look for a beautiful golden-brown crust forming.
  5. Check Doneness & Rest: For precise doneness, use a meat thermometer. Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C). Transfer the cooked lamb chops to a clean cutting board or plate. Tent loosely with foil. Let the lamb chops rest for at least 5 minutes. This is crucial for juicy results, allowing the juices to redistribute throughout the meat.
  6. Serve: Serve the rested lamb chops immediately.