Rosemary Lamb Chops Recipe

An herby mayo-and-olive topping keeps lamb chops extremely juicy in this quick and easy weeknight dinner that feels special enough for business.
Cookbook author Ali Rosen shows how a couple of easy active ingredients can come together to shock exhausted tastes buds. In this recipe from her brand-new book, 15 Minute Meals, Rosen elevates lamb chops with an easy topping made with mayo, Castelvetrano olives, and fresh rosemary.

The mixture keeps the chops juicy while offering a mouthwatering herby brininess. It’s a (mainly) hands-off dinner since the chops prepare under the broiler. This rosemary lamb chops dish is served alongside olive-and-rosemary bulgur with smashed cucumber for subtle crunch and freshness.
Rosemary Lamb Chops Recipe with olives
Any quick-cooking grain can change bulgur in this recipe. Attempt couscous, quinoa, or white rice.
Active ingredients
1 cup bulgur (medium or great grain).

1 lemon.

2 tsp kosher salt, divided.

1 cup (6 oz) pitted green olives (ideally Castelvetrano).

2 large sprigs rosemary.

1/4 cup mayo.

8 lamb chops (loin or rib).

4 Persian cucumbers.

Bring 2 cups of water to a boil. Put an oven rack near your broiler. Switch on broiler. Line a baking sheet with aluminum foil. Add bulgur to water (whether it’s boiling or not) together with the juice of the lemon and 1 teaspoon salt. Cover pot. When water begins to boil, turn heat to a simmer.
Chop olives and rosemary till both are fairly small. Include roughly two-thirds of olives and about half of rosemary to bulgur.
Combine the rest of the rosemary and olives, mayo, and remaining 1 teaspoon salt in a bowl. Spread mix across both sides of lamb chops and location chops on baking sheet. Put baking sheet in oven under broiler for 3 to 4 minutes, then flip chops. Prepare for another 3 to 4 minutes.
While chops and bulgur are cooking, smash cucumbers with the back of a knife, then roughly chop them. When you are a minute out from getting the chops, fold cucumbers in with bulgur. Serve with lamb chops.

Leave a Reply

Your email address will not be published. Required fields are marked *