Once upon a time, in the rolling hills of ancient Greece, there lived a skilled shepherd named Nikos. Nikos tended his flock of sheep with great care, ensuring they grazed on the freshest herbs and lush pastures.
One day, while tending to his flock, Nikos stumbled upon a patch of fragrant rosemary bushes nestled amongst the rocky terrain. Intrigued by the herb’s aromatic scent and vibrant green leaves, Nikos decided to experiment with incorporating it into his culinary creations.
Drawing inspiration from the rustic flavors of his homeland, Nikos devised a recipe for Easy Lamb Chops with Rosemary that would soon become a cherished tradition amongst his fellow shepherds.
To begin, Nikos carefully trimmed a rack of lamb, leaving four succulent bones protruding. He then harvested fresh rosemary sprigs from the bushes that dotted the countryside, infusing the meat with the herb’s earthy aroma and subtle pine-like flavor.
Back at his humble cottage, Nikos rubbed the lamb chops with fragrant olive oil, Pink Himalayan Salt, and a medley of aromatic spices including garlic powder, onion powder, and whole black peppercorns. He allowed the flavors to meld together, marinating the meat until it was imbued with rich, savory goodness.
As the sun dipped below the horizon and the stars twinkled overhead, Nikos fired up his rustic hearth, the flames casting a warm glow across his kitchen. With deft hands, he seared the lamb chops to tender perfection, the aroma of sizzling meat and rosemary filling the air.
When the lamb chops were cooked to a golden brown and glistening with juices, Nikos knew it was time to feast. He served the succulent chops alongside a simple salad of fresh greens and tangy feta cheese, the perfect accompaniment to the robust flavors of the lamb.
As Nikos and his fellow shepherds gathered around the table, they raised their glasses in a toast to friendship, good fortune, and the simple pleasures of life. And as they savored each mouthful of Easy Lamb Chops with Rosemary, they knew that this timeless recipe would be passed down through the generations, a testament to the enduring legacy of Nikos and his beloved homeland.
Ingredients
- rack of lamb with 4 bones
- 3 fresh rosemary sprigs
- 2 Tbsp olive oil
- Pink Himalayan Salt
- 1 tsp garlic powder
- black pepper corn
- 1 tsp onion powder
Instructions
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Cut the lamb into four pieces by each bone.
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Coat a bit of salt and pepper around the lamb and sprinkle with the garlic and onion powder.
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Cut up the rosemary into small pieces and rub into the lamb.
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Fill pan with the oil and cook for about 3 minutes on each side.
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Let cool for a couple minutes before serving.
Recipe Notes
