Ingredients:
For the Marinade:
4 lamb chump chops
2 cloves of garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
Salt and pepper to taste
For Cooking:
2 tablespoons olive oil (for cooking)
Additional rosemary sprigs (optional, for garnish)
Instructions:
Marinate the Chump Chops:
In a bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper.
Place the lamb chump chops in a shallow dish and pour the marinade over them. Ensure the chops are well coated.
Cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld. You can marinate them longer for more flavor if you prefer.
Bring the Chump Chops to Room Temperature:
Before cooking, remove the lamb chump chops from the refrigerator and let them come to room temperature. This will help ensure even cooking.
Sear the Chump Chops:
Heat 2 tablespoons of olive oil in a skillet or frying pan over medium-high heat.
Once the oil is hot, add the marinated lamb chump chops to the pan.
Sear them for about 3-4 minutes on each side for medium-rare doneness, or adjust the cooking time according to your preferred level of doneness. Lamb can be served pink in the center.
Rest and Serve:
Once the chump chops are cooked to your liking, remove them from the pan and let them rest for a few minutes. This allows the juices to redistribute and keeps the meat tender.
Garnish and Serve:
Garnish with fresh rosemary sprigs if desired and serve hot. Chump chops go well with a variety of side dishes, such as mashed potatoes, roasted vegetables, or a simple green salad.
