I don’t know about you but my favourite meat is, by far, lamb. Roast lamb in any form is just fantastic. So tasty and so juicy. The only problem I find, certainly where I live in the UK, is that lamb can be expensive compared to some other meats. Having said that, life is not a dress rehearsal, right? Sometimes you’ve just got to treat yourself…
Cue these wonderfully succulent slow roasted lamb chops. The best cut from the lamb and so tender when slow cooked.
I know, you’re all going to shout at me and tell me lamb chops must be pink inside and cooked medium rare. I agree. As I do with steak. But if you cook a short rib or a beef casserole the beef is cooked slowly and rendered oh so tender because of it. So why not do the same with lamb. At least sometimes.
Believe me, if I was to griddle or BBQ lamb chops I’d eat them medium rare but variety is the spice of life. I dare you to try this slow-roasted lamb chop recipe one day. I’m sure you will be amazed! Yum…
1. Get all of the ingredients together
There really is not a lot to this recipe. The key is to get some large meaty and lean lamb chops. The bigger the better. Then it’s just an onion, some garlic, and some rosemary. Oh, and oil and seasoning obviously…
2. A little bit of prep…
The only ingredients to prepare are the garlic and rosemary. Peel and smash the garlic and then place it in a mortar. Add the rosemary leaves and a pinch of salt. Then just crush the garlic with the rosemary around it.
Note, the rosemary won’t crush like the garlic but the key is to “bruise” the rosemary such that it rosemary oil is released. This adds massively to the flavor. Once complete add a tablespoon of extra virgin olive oil and mix in well.
3. Prepare the lamb
To prepare the lamb for the slow-roast first slice the onion and lay the slices on an oiled roasting tray.
Now, season the lamb chops with sea salt and ground black pepper and place on top of the sliced onion. Then, using a spoon, evenly spread the garlic and rosemary mixture over the lamb chops.
4. Slow-roast the lamb
To slow-roast the lamb chops simply cover the roasting tray with kitchen foil and place in a pre-heated oven at 120C / 110C Fan for 4 hours. The foil will stop the lamb chops from burning and keep the juices in by not releasing the steam. This should stop the slow-roasted lamb chops from drying up.
After 4 hours, remove the kitchen foil and increase the oven temperature to 180C / 160C Fan. Continue to slow-roast the lamb chops for another hour or until the outside skin has become crispy.
And that’s about it. Serve with seasonal vegetables. I used roasted butternut squash but you can use whatever you like. Steer clear of potatoes if you want to keep the dish low-carb otherwise, have as many as you want! 😉
Wonderfully succulent and tasty slow-roasted lamb chops. What a great midweek treat…
If you like these lamb chops why not mix it next time and try one of my other great meat recipes. Fancy beef? Try my the Braised Short Rib recipe below. Or fancy pork? Try the Roasted Pork Fillet wrapped in Prosciutto below. Just click on either of the photos and you’ll be taken straight to the recipe…
Well, that’s all folks. I hope you enjoyed these slow-roasted lamb chops as much as I did!. If you give them a go let me know how you get on. I’d love to know.
Also, if you want to be informed on new recipes as they get posted just join the weekly newsletter by subscribing at the top of this page.
As always, many thanks for reading and until next time… Steve.
5. Nutritional values
6. Printable recipe
Look at these wonderfully succulent slow roasted lamb chops. Mouth-watering lamb cooked with garlic and rosemary. A midweek extravagance but why not eh? Go on, treat yourself. Yum! | theyumyumclub.com
- 4 lean lamb chops
- 4 cloves of garlic
- 2 tbsp olive oil
- 2 sprigs of rosemary
First, get all of the ingredients together.
Crush the garlic and rosemary with a pestle and mortar.
Now, slice the onions and place on an oiled roasting tray.
Next, season the lamb chops and place on top of the onion slices. Then cover the lamb chops with the garlic and rosemary mix.
Now, cover the roasting tray with kitchen foil and place on a pre-heated oven at 120C / 110C Fan for 4 hours.
After 4 hours, remove the foil and increase the heat to 180C / 160C Fan and roast for a further 1 hour until the skin has become crispy.
Serve with seasoning vegetables for a healthy and low-carb midweek treat! Yum!!