Classic Lamb Chops with Rosemary
Juicy Australian lamb cutlets with a fragrant rosemary and garlic crust. Simple enough for a weeknight, impressive enough for guests.
Method
- 1.
Remove lamb cutlets from the fridge 20 minutes before cooking to bring to room temperature.
Room temperature meat cooks more evenly.
- 2.
Strip rosemary leaves from stems and finely chop. Mince the garlic cloves.
- 3.
Rub cutlets with olive oil, then press the rosemary and garlic mixture onto both sides. Season generously with salt and pepper.
- 4.
Heat a heavy-based frying pan or barbecue grill to high heat.
- 5.
Cook cutlets for 3-4 minutes per side for medium-rare, or until done to your liking.
For medium, cook 4-5 minutes per side. Use tongs to sear the fat cap edge.
- 6.
Rest on a warm plate for 5 minutes. Squeeze fresh lemon over before serving.
Rest the lamb for 5 minutes after cooking for the juiciest result.