One of the most classic dishes is certainly lamb chops. A rich marinade will allow you to release incredible aromas during cooking and the soft meat accompanied by slightly crunchy potatoes will be a perfect dish to serve.
Ingredients
- Lamb chops 800 g
- Potatoes 600 g
- Thyme 2 sprigs
- Rosemary 3 sprigs
- Salt up to taste
- Black pepper in grains to taste
- 2 cloves garlic
- Extra virgin olive oil 40 g
- Lemon zest 1
- Black pepper to taste
How to prepare baked lamb chops
To prepare the lamb chops in the oven, start by cleaning the meat from excess fat, then make cuts between one rib and another and with the help of your fingers push the meat down in order to free the bone as much as possible.
Transfer the ribs to a baking dish and season with salt and pepper. Also add 2 sprigs of rosemary, thyme and peppercorns.
Pour in about 10 g of oil; add the freshly grated lemon zest, making sure to sprinkle all the ribs.
Also add a clove of garlic divided in half, cover with cling film and leave to marinate for around 2 hours in the refrigerator. After this time, peel the potatoes, cut them in half first and then in wedges. Transfer them to a large bowl and season with a garlic clove cut in 4 and the needles of rosemary.
Finally add the salt and about 20 g of oil. Arrange the ribs on a lightly greased baking dish (with the remaining 10 g of oil) and arrange the seasoned potatoes around.
Wrap the ossicles with a strip of aluminum foil, in order to cover them entirely and do not let them burn during cooking. Bake in a preheated static oven at 200 ° for 50 minutes (we do not recommend using the convection oven because the ribs could dry out too much). Once cooked take out and serve your lamb chops in the oven.
Gordon Ramsay Lamb Chops Recipe
Equipment
- Oven
Ingredients
- Lamb chops 800 g
- Potatoes 600 g
- Thyme 2 sprigs
- Rosemary 3 sprigs
- Salt up to taste
- Black pepper in grains to taste
- 2 cloves garlic
- Extra virgin olive oil 40 g
- Lemon zest 1
- Black pepper to taste
Instructions
- To prepare the lamb chops in the oven, start by cleaning them eat from excess fat, then make cuts between one rib and another and with the help of your fingers push the meat down in order to free the bone as much aspossible.
- Transfer the ribs to a baking dish and season with salt and pepper. Also add 2 sprigs of rosemary, thyme and peppercorns.
- Pour in about 10 g of oil; add the freshly grated lemon zest, making sure to sprinkle all the ribs.
- Also add a clove of garlic divided in half, cover with cling film and leave to marinate for around 2 hours in the refrigerator. After thistime, peel the potatoes, cut them in half first and then in wedges. Transferthem to a large bowl and season with a garlic clove cut in 4 and the needles of rosemary.
- Finally add the salt and about 20 g of oil. Arrange the ribson a lightly greased baking dish (with the remaining 10 g of oil) and arrange the seasoned potatoes around.
- Wrap the ossicles with a strip of aluminum foil, in order tocover them entirely and do not let them burn during cooking. Bake in apreheated static oven at 200 ° for 50 minutes (we do not recommend using the convection oven because the ribs could dry out too much). Once cooked take outand serve your lamb chops in the oven.
