Herb Marinated Lamb Chops

Happy 2014!

This is my first recipe of the New Year. I usually make lentils on New Years Day, but lamb it was going to be.

This is my favorite lamb chop recipe to date.
Of course it's from Ottolenghi's first book, where else?

We were served this at the Food & Wine Dinner back in October, and it was memorable.

This is the perfect dinner party food, so if you find lamb chops or rack of lamb on sale, buy it and freeze it for your next soirée.

You can find very good quality lamb at Costco believe it or not, and I bought New Zealand rack of lamb at Trader Joe's and it was delicious (a tip from one of my readers who recreated the Ottolenghi menu from the dinner in Oct.).

The recipe calls for marinating the lamb overnight, however, I only had 6 hours and it was still delicious.

Here's how:

Ottolenghi's Herb Marinated Lamb Chops: (serves 4)

2.5 lb. rack of lamb, French style (ask the butcher to do this for you)
1/4 cup of fresh cilantro
1/4 cup of fresh mint leaves
1/4 cup fresh parsley
4 garlic cloves, minced
1/4 cup of sunflower oil
4 tbsp soy sauce
2 tbsp red wine vinegar
2 tbsp lemon juice
1 tbsp kosher salt
2 tbsp water (I omitted)

Pulse all the marinade ingredients in a food processor until herbs are chopped.

Cut the rack of lamb into 2-3 ribs per person.

Place in a glass (non metal) dish and pour marinade over lamb. Marinate 12 hours, preferably overnight, turning once.

When ready to cook, remove lamb from marinade (reserving marinade) and shake off excess liquid.

Preheat oven to 400F.

Sear the chops for a minute on each side in a heavy, good quality grill pan, until seared on all sides.

Transfer the chops to a foil lined baking sheet and bake for 15 minutes in a 400F oven, for medium to medium rare temperature (if you let them rest a while, the pink will be gone).

Meanwhile, pour the marinade into a small saucepan and boil until it reduces and becomes syrupy.

Once the lamb is done, pour the sauce over the chops and serve w/ roasted potatoes.

You can serve these hot or at room temperature.
Slice down the rib to have 2 chops per person.


Happy New Year!

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Katie C. said…
We usually make something special for New Years day. I wanted to try making lamb this year too but when I checked the prices, I flinched. I couldn't spend that amount of money, so we had wine braised short ribs instead. Yours look really yummy!
Ciao Chow Linda said…
Those lamb chops looks perfectly cooked Stacey and the potatoes look great too, although lentils would have gone equally well with the lamb chops. I need to get to Costco and buy some of that meat for a special meal. Happy New Year
Marie said…
They look gorgeous, Stacey. Stainless steel bowl is fine, yes?
Foodiewife said…
My husband hates on lamb. His loss. I love it, and so does my son. I'm saving this for a mother/son dinner night. Craig can eat peanut butter. :) Happy New Year!
Stacey Snacks said…
Deb, I was never a lamb fan, however, lately, I have had it done so beautifully, it's the only "meat" I will eat! I grew up with smelly lamb which my mother ruined. Ugh. I bet Craig would like it cooked this way (I love the shank the best).

Marie, I guess stainless would be ok for marinating? The cookbook says non-metallic, so I followed their lead. I cook in stainless, but never marinate in it. You're a better cook than I am, so go with your instincts!
Natalia said…
I don't like lamb, but my husband does. I make make this dish for him for Valentine's Day. Thanks for the tip on Costco - will definitely check them out. Your dishes always look so yummy from the photos - I hope my dish turns out as well as yours did.
Stacey Snacks said…
Check out how it looked at the Ottolenghi dinner, much more herby than mine...........it was so delish, I had to make it.
Happy New Year!
Catherine said…
I adore lamb and it is much loved in the UK. The English are very good at roasting it, and over here we can get salt marsh lamp which is sublime. If I go to a pub for Sunday lunch and lamb is on the menu, I always order it. This recipe looks divine.
AdriBarr said…
Beautiful! Ottolenghi is genius, and you have done a gorgeous bit of work with this recipe. It looks perfect. Brava!