Rosemary and Garlic Lamb Chops

Fresh rosemary +
fresh garlic +
the finest olive oil +
slightly overcast summer day +
happy baby
equals another amazing day of living


I love the scent of rosemary. Oh my goodness, when I hold it in my hands and begin breaking it up, the smell just overwhelms me. Such a fresh, sweet aroma that makes me think of so many good things to eat that have just enough rosemary to take them from ordinary meals to culinary experiences. Rosemary…Sigh.


Yesterday we were visiting Nana and my Little One had his first go at the baby pool.
At first there was hesitation, but with mama’s hand and a few splashes – there was no turning back. How delightful to see the excitement and wonderment of a new discovery. Truly an honour be a part of it time and time again.

Recently, I’ve been wanting to make lamb, so I decided to make a lamb chop. Just one, because my husband is still on deployment and Nana isn’t quite the meat eater…she’s a meat nibbler.

I wanted garlic and rosemary and a few potato wedges too.

Easy enough!

Got out the garlic press, chopped some rosemary, poured out a bit of olive oil and ground it all together for a perfect lamb rub. Then I covered the chop well with the mix and let it absorb for 20 minutes. Meanwhile cutting up potato wedges, drizzling them with olive oil and sprinkling with the left over rosemary and salt & pepper.  It was then time to place this tasty dish into the oven and get back to playing splish splash in the pool!

And 40 minutes later, it was ready…

Mmmm….so juicy and tender. I paired this meal with a glass of cabernet sauvignon and together it tasted superb. Can’t wait to make this recipe for my hubby, I know he’ll love it! Soon…

But for now, I’m sending him a truly special wish for a beautiful day – Happy Birthday Darling!

I love you.


And I’m wishing everyone here in Canada, a Happy Canada Day and a lovely long weekend spent with friends and family enjoying some beautiful weather, bbq and fireworks!

xo Emily

Rosemary and Garlic Lamb Chops

Serves 2

5 garlic cloves
3 tablespoons of chopped rosemary
3 tablespoons olive oil
Salt
Pepper
2 lamb chops

1/2 cup red wine for sauce

Preheat oven to 350F

Press the garlic & mix with rosemary and olive oil. Rub the lamb chops
with mixture and let it absorb for 20 minutes. Sprinkle with a little salt and pepper and place in oven-safe dish with foil over top. Bake for 25 minutes, then lift foil and bake for another 20 minutes (always double check the middle to make sure its cooked right thru).

In a small sauce pan, over high heat, bring wine to a boil, stir for about 45sec-1min.
Remove from heat & remove as much of the tiny brown bits. Pour over the lamb
and serve!

• Author
• Recent Posts

Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy. 

Latest posts by Emily Smith (see all)

• Festive Pomegranate Rosemary Cocktail - November 19, 2024
• How to Prepare Your Home for the Holiday Season - November 14, 2024
• Cricut Iron-On vs. Infusible Ink and Creative Project Ideas - November 13, 2024