Garlic and Rosemary Seared Lamb Rib Chops

Garlic and Rosemary Seared Lamb Rib Chops

Make delicious and impressive lamb rib chops using Laila Ali’s easy recipe.


Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Ingredients
5 tablespoons extra-virgin olive oil, divided
2 tablespoons minced garlic
2 tablespoons finely chopped fresh rosemary
1 teaspoon sea salt, plus more to taste
½ teaspoon coarsely ground black pepper, plus more to taste
12 lamb rib chops
½ cup basic bone broth, plus more if needed
12 ounces of green beans, trimmed and cut into ½” pieces
2 teaspoon fresh lemon juice, or to taste
¼ cup chopped, toasted and skinned hazelnuts, or another nut (optional)


Steps:

  1. In a small bowl, whisk together garlic, rosemary, sea salt, black pepper and 2 tablespoons of olive oil
  2. Place the chops on a baking sheet and rub them with the seasoned oil, massaging it into the meat with your fingers. Set aside to marinate for 15 to 30 minutes. (To marinate the ribs in advance, place the marinade in a zip-top bag, add the ribs and massage the marinade into the ribs. Seal and refrigerate for up to 1 day
  3. In a large skillet with a lid, heat 1½ tablespoons of olive oil over medium-high heat
  4. Add half the chops and sear on each side for 2 to 3 minutes for medium-rare doneness, or another minute on each side for medium doneness
  5. Transfer the chops to a large plate and scrape out the pan drippings onto the chops. (If any bits are stuck to the bottom of the pan, add a small amount of broth and stir to break them up, and then pour the broth over the ribs and wipe out the pan.) Tent the chops with aluminum foil
  6. Add the remaining 1½ tablespoons of olive oil to the pan, and cook the remaining chops as you did in steps 4 and 5. Add the second batch to the plate with the first, and let rest for 5 minutes
  7. Pour the broth into the pan, and stir to scrape up any browned bits. Bring to a simmer, and then stir in the green beans, reduce the heat to medium, cover the pan and steam until crisp-tender, lifting the lid to stir a couple of times and adding a little more broth if the pan starts to dry out before the green beans are done, about 5 minutes
  8. Season with salt and pepper, add the lemon juice and stir in the hazelnuts (if using)
  9. Divide the chops among four plates, and drizzle the juices on top. Serve with the green beans

 

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