I love the taste of lamb. I must say that I like gamey meat flavors more than just plain beef. So I tend to spice things up a bit to make it more appetizing. For my lamb loin chops, I use lots of rosemary and garlic. If you don’t particularly like as much seasoning as I do, then tone it down. It’s all about finding that happy medium between bland and overwhelmingly spicy. When I say spicy, I’m not talking about heat like when you use peppers or hot sauces. I mean spicy where you can taste the flavor and smell the aroma of the spice ingredients before you taste the food. That’s why my lamb chops are covered in seasonings. I love the scent while they’re cooking. For the average person, it might be too much. Test out the recipes and find your “sweet spot” of how much seasoning you like.
- 8 grass-fed lamb loin chops (2 chops per serving)
- 2 tablespoons of rosemary, ground
- 8 teaspoons of minced garlic
- Arrange the loin chops in a baking dish. Salt and pepper both sides of the chops
Before adding the rosemary, I put the leaves in a coffee mill and grind them to a powder. It makes it easier to spread on the chops.
- Spread the rosemary on top of the chop.
- Spoon the minced garlic on top of the chop and spread out covering the rosemary.
- Bake at 375⁰ F for 40 minutes, covered in foil.
- Remove the foil and bake 5 more minutes or until the chops look completely browned.
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