Mouthwatering, moist, herb-crusted, just right! Yum. That’s only a hint at how this lamb is more than a slam dunk or a homerun out of the park.
My husband and I were kid free for a weekend so we planned a fun date night at home. Find yourself in need of a date night, too? This is the perfect recipe for a date night at home!
Naturally our evening started with appetizers. We had a serving platter loaded with a few of our favorite cheeses (such as honey goat, Italian parmesan, and dill havarti) and a couple varieties of crackers. With a glass of red wine in hand, we munched on these snacks and began our movie.
We paused part-way through the film to begin dinner. The first course was lamb. We splurged for 3 bone-in lamb chops. We carefully rubbed them with olive oil and them pressed them into the herbs. Oh, it was so aromatic!
After resting, the oven and cast iron skillet were preheated for these tasty slabs of goodness. I seared them in the skillet and them transferred them to the oven for a few more minutes.
Why sear first? Don’t skip this step! Searing meat cooks the outside first, which seals in the moisture during the baking process. Nothing could be worse than dry meat, yuck.
We delightfully indulged on this lamb as we finished our movie. It was perfectly cooked and the seasoning precisely balanced with the meats natural flavors. Treat yourself to a date night in with this herb crusted lamb!
- 4 lamb chops bone in
- 1-2 tbsp extra virgin olive oil
- ½ Tbsp Herbes de Provence
- ½ tsp grated lemon peel
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Brush the lamb chops with the olive oil.
- Combine the Herbes de Provence, grated lemon peel, garlic powder, salt and pepper together on a large plate.
- Press the lamb chops onto the herbs until evenly coated on all sides.
- Seat in an oven-safe skillet for 2 minutes per side, or just until seared. While searing, turn on the broiler.
Transfer to an oven and broil for 4-8 minutes until done (145 for medium rare to 170 for well done).
This recipe can be modified for other cuts of lamb. The cooking methods will remain the same but the cooking times may vary. Be sure that the lamb is cooked to at least 145 (medium rare) or up to 170 (well done).