Home | Lauren's Blog | Shopping & Services | Your Cart | Contact Lauren
Strengthening Lives through Cooking and Baking

Join the Newsletter

Sign up for Lauren's newsletter & blog and
receive her (free) 7-part cooking e-video series!

Search the Site

Lauren’s on Instagram!

Shop Lauren Groveman’s Kitchen

Cooking for a Delicious Life: A Lauren Groveman Kitchen Instructional Video Series

Aprons for Real Life with Matching Towels
Designed for real-life cooking, this Apron is just the thing for keeping everything a busy, 21st-century multi-tasking cook needs within reach at all times.
I Love to Cook: A Lauren Groveman Kitchen Cookbook
Bring back the joy of cooking with Lauren's acclaimed second cookbook.
Lauren Groveman's Kitchen Cookbook
Makes homemade meals possible again with a comprehensive, inspiring book that reinvents cooking as a relaxing, creative, fulfilling activity for even the busiest people.

Herb & Garlic Scented, Double-Rib Lamb Chops

You won’t find lamb chops better than these. Thick, with a very dark exterior, a rosy-red interior and a savory flavor that leaves nothing to be desired. This recipe illustrates perfectly the concept of how uncomplicated food can provide a big dining experience. Make sure your exhaust fan works, and serve your chops on plain sturdy plates, so their beauty can shine.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment

  • Exhaust Fan
  • Stove-top grill pan or well-seasoned cast iron skillet (alternatively, use a regular perforated broiler pan)

For the chops:

  • 12 double rib lamb chops (1 1/2-to 2-inches thick), trimmed of excess fat (or use chops from the loin)
  • Garlic Confit Oil or extra-virgin olive oil, as needed
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons minced fresh thyme leaves
  • 2 rounded teaspoons minced fresh rosemary
  • Freshly ground black pepper and Kosher or sea salt to taste

1) To set up: Line a large shallow baking sheet with aluminum foil, shiny-side up, and place the baking sheet on the rack in the upper third of the oven. Preheat the oven to 425oF, preferably for 30 minutes or longer. Turn on your exhaust fan. (Alternatively, if you don’t have an exhaust fan, skip the above and just preheat the broiler with the rack as close as possible, allowing the broiler pan easy entry and exit from the oven.)

2) To season and cook the chops (using the pan-searing, oven-roasting method): Pour about 1/2 cup of the oil into a bowl and stir in the garlic, half the minced herbs and lots of black pepper. Use a pastry brush apply an even layer of the seasoned oil to all sides of the lamb chops, then season again, very generously, with more pepper.

Sprinkle the chops generously, on one side only, with salt. Place one or two large well-seasoned cast-iron skillets, or a large stove-top grill pan on the stove, over high heat. (Or, straddle an extra-large grill pan over two burners.) As a last resort, use one or two heavy-bottomed nonstick skillets. When very hot, lay the chops in the pan, salted-side down, in a single layer without crowding. Brown the chops on the first side for 3 full minutes. Sprinkle the unsalted side with more salt, and then use tongs to turn the chops and brown them for another 3 minutes. Since double-rib chops will have a wide, thin layer of top fat, after browning them on both sides, stand the chops on this fatty side, to brown and crisp it. If doing this in batches, remove each batch of chops to a tray so you can sear the rest.

When all the chops are seared, transfer them to the preheated baking sheet and sprinkle them with the remaining minced herbs and a bit more salt. Roast the double chops until done to your liking: 7 to 9 minutes for medium-rare (6 minutes for thinner loin chops). Serve hot with or without mint jelly.

3) Alternatively, to broil the chops: Place seasoned chops on a cold broiler pan and broil under a preheated broiler until seared, sizzling and done to your liking, turning once. Double-rib chops will take 5 to 7 minutes per side, depending on how chilled they are and how done you like them.

Timing is Everything:

  • The chops can be seasoned (but not salted) up to two days ahead and kept refrigerated, well covered.
  • The chops can be pan-seared up to an hour before finishing them in the oven. Leave them on a tray at a comfortable room temperature. Lengthen the roasting time, however, by a few minutes, to compensate for the cooler temperature of the chops when entering the oven. If broiling, cook just before serving.


At-a-Glance Reminder of Ingredients

For the lamb chops:

  • 12 double rib lamb chops (1 1/2-to 2-inches thick), trimmed of excess fat (or use chops from the loin)
  • Garlic Confit Oil or extra-virgin olive oil, as needed
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons minced fresh thyme leaves
  • 2 rounded teaspoons minced fresh rosemary
  • Freshly ground black pepper and Kosher or sea salt to taste

From the butcher:

  • 12 double-rib lamb chops (if serving young children, allow only one chop per child)

From the supermarket shelf:

  • Extra-virgin olive oil
  • Kosher or sea salt
  • Black pepper

From the produce section:

  • Garlic
  • Fresh thyme
  • Fresh rosemary

Watch the Video.

Comments (5)


  1. I got this web site from my friend who informed me concerning
    this website and now this time I am visiting this web page and reading very
    informative posts here.

    Comment by Pauline — August 14, 2013 @ 4:11 am

  2. Hello there, I do believe your blog could be having
    browser compatibility issues. Whenever I take a look at your blog in Safari, it looks fine but when opening in
    I.E., it’s got some overlapping issues. I merely wanted to provide you with a quick
    heads up! Besides that, fantastic website!

    Comment by lakeland craft beer — April 15, 2014 @ 8:30 am

  3. Hello Lauren,
    This looks tasty. Just thinking of logistics, can I make this 2 – 3 hours ahead of serving, reheat, and still keep the lamb at medium-rare?
    Thank you!
    – Rowena

    Comment by Rowena — July 25, 2014 @ 3:08 am

  4. Have you ever considered about adding a little bit more than just your articles?
    I mean, what you say is important and all. Nevertheless imagine
    if you added some great visuals or videos to give your posts more, “pop”!
    Your content is excellent but with images
    and video clips, this website could undeniably be
    one of the very best in its niche. Wonderful blog!

    Comment by Gm Lawsuit — August 21, 2014 @ 3:31 am

  5. Here, you can watch the sun sink into the sea from atop a volcanic mountain. The town itself is a labyrinth of tiny streets and alleyways all waiting to be explored.
    This can be among the biggest of the Canary Islands which is only behind Tenerife
    is quantity of Brits making their holidays here every year.

    Comment by jazz — November 18, 2014 @ 1:14 am

RSS feed for comments on this post. TrackBack URL

Leave a comment