Slow Roasted Lamb Chops in a Herb Rub

Chops, Herb, Lamb, Meat Rub -

An original True Bites lamb herb rub featuring classic flavour combinations designed to enhance the natural sweetness of slow roasted lamb.

Slow Roasted Lamb Chops in a Herb Rub

Lamb, particularly lamb chops, have regularly made appearances in our family meals over the years. To be honest, I think it has often just been an excuse for Shirley to eat things with mint sauce. She does love her mint sauce, especially with gravy and vegetables. Dennis is a particular fan of slow cooked lamb chops, as in his words, 'the fat goes lovely and crispy'. So, being as I like to put rubs and marinades on things, and also add garlic wherever I can, and it's the perfect season for lamb, it seemed like the perfect time to put together a simple, classic flavoured rub to inject a bit of flavour into those slow roasted lamb chops. So here we go. Oh and, as always, let us know what you think in the comments below. 

Yield: Serves 4

Prep Time: 30 Minutes

Cook Time: 180 Minutes

Ingredients

  1. 8 lamb loin chops (2 per person)
  2. 2 tbsp olive oil
  3. 1 tsp garlic powder
  4. 1 tsp dried thyme
  5. 1 tsp black pepper
  6. 1 tbsp dried rosemary
  7. 1/2 tsp salt

Method

  1. Add the lamb chops to a large baking dish and drizzle with the olive oil making sure to cover both sides of the chops.
  2. Mix the garlic powder, thyme, black pepper, rosemary and salt in a dish and sprinkle over the lamb chops covering all sides of the meat.
  3. Cook for 3 hours in a pre-heated over at gas mark 2 / 150C, turning the chops over halfway through.
  4. Remove from the oven when the fat is crispy and the chops have a good colour all over.
  5. Leave to rest for 5 minutes before serving.

Tips

  • Before cooking, the chops can be covered and left to marinade in a fridge for 2-4 hours, or even overnight.
  • Serve with creamy mash potato and roasted veg.

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1 comment

  • John Simons

    Cooked these last night after seeing the recipe on facebook. Really nice and herby. Makes a change from minted lamb thats for sure

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