Garlic And Rosemary Seared Lamb Rib Chops- As Seen On Home Made Simple

January 21, 2018

Home Chef, Laila Ali teaches the Cole family how to make Garlic and Rosemary Seared Lamb Rib Chops on Home Made Simple on OWN!


This is just one of many recipes that can be found in Laila’s NEW cookbook Food For Life, which is available for pre-sale at Barnes and Noble!


Serves: 4

Prep Time: 30 minutes

Cook Time: 10 minutes

Difficulty: Intermediate



3 tbsp extra-virgin olive oil
2 tbsp minced garlic
2 tbsp finely chopped fresh rosemary
1tsp sea salt, plus more to taste
½ tsp 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 tsp fresh lemon juice or to taste
¼ cup chopped toasted and skinned hazelnuts or another nut (optional)



1. In a small bowl, whisk together 2 tbsp of the oil, garlic, rosemary, salt, and black pepper

2. Place the chops on a baking sheet and rub them all over 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 into 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 lid, heat 1½ tbsp of the oil over medium-high heat

4. Add half the chops and sear on each side for 2 to 3 minutes for medium rare, another minute on each side for medium

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 very small amount of broth and stir to break them up, then pour the broth over the ribs and wipe out the pan) Tent the chops with aluminum foil

6. Add the remaining 1 ½ tbsp of the oil to the pan and cook the remaining chops in the same way. 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 from the bottom of the pan. Bring to a simmer, 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 from the plate on top. Serve with the green beans alongside.


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