Rosemary Crusted Lamb Chops

I always thought that lamb chops were difficult to make.  But the  more I make them, the more I realize how easy it is.  I recently made the lamb chops for a dinner, and they turned out great.  Everyone prefers the temperature of the meat differently, so be sure that you cook the lamb to your preference, but be sure not to overcook the lamb.

Ingredients;
2lbs trimmed rack of lamb
8 sprigs of rosemary, minced
4 gloves or garlic, minced
5 sprigs of thyme
salt and pepper

Mix of mushrooms
2 sprigs of rosemary

Mince the rosemary, garlic and combine with the thyme.

Salt and pepper the rack of lamb.

Press the herbs and garlic into the lamb.

Cover in plastic wrap and let them sit overnight.

Preheat the oven to 450 degrees.
In a large pan, on medium-high heat, add mushrooms, sprigs of rosemary, salt and pepper.  Saute for about 5 minutes.

Push the mushrooms to one side and add the lamb.  Sear for about 3-4 minutes.

 Flip the rack of lamb, and sear another 3-4 minutes.

Remove the pan from the stove and place the entire pan into the oven.  Bake in the oven for a few minutes longer, until the meat thermometer inserted reads 125 for rare 135 for medium rare.  Remove the lamb from the oven.  Cover and let sit for 10-15minutes.

Slice the lamb, serve immediately.

 Serve with roasted potatoes, and a vegetable of your choice.  Thyme 2 Taste....