Rosemary-Garlic Lamb Chops with Pimenton and Mint – a delicious recipe with rosemary, garlic, Kosher salt, Pepper, extra-virgin olive oil, lamb chops. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a blender, pulse the rosemary and garlic cloves with a pinch each of salt and pepper until coarsely chopped.
2
With the machine on, gradually add the 1/2 cup of olive oil until the rosemary and garlic are finely chopped.
3
Scrape the mixture into a large baking dish and add the lamb chops.
4
Turn the chops so they are well coated.
5
Refrigerate for at least 2 hours or overnight.
6
Light a grill or preheat a grill pan.
7
Season the lamb chops with salt and pepper.
8
Grill over high heat, turning once, until nicely charred outside and medium-rare within, about 6 minutes.
9
Transfer the lamb to a platter and let rest for 5 minutes.
10
Garnish with the mint leaves and pimenton, top with a drizzle of olive oil and serve immediately.
1485
kcal
Calories
95
g
Fat
72
g
Carbs
88
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup rosemary leaves, 8 garlic cloves, Kosher salt, Pepper, and more.
Yes, Rosemary-Garlic Lamb Chops with Pimenton and Mint falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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