Roast Irish Lamb with Rosemary and Garlic feat. EntertainingWithBeth
This is a classic roast! Stuffed with rosemary and garlic, it's so easy to make! I'm serving this up with braised baby gem, peas and a fantastic little gravy! Get the recipe:
Don't forget to check out Beth's Video:
Subscribe to my channel:
Subscribe to Entertaining with Beth:
For more great Irish inspired recipes, check out my Paddy's Day Playlist:
Music:
Follow me on Twitter:
Like my Facebook page:
Follow me on Instagram:
Follow me on Pinterest:
Mouthwatering Garlic and Herb Crusted Lamb Chops
Garlic and Herb Crusted Lamb Chops Recipe
If you're looking for a delicious and easy way to cook lamb chops, then look no further! In this video, we'll show you how to make garlic and herb crusted lamb chops that will be sure to please your taste buds!
Garlic and herb lamb chops are a great dish to cook for a special occasion or simply to eat on a night out. They're easy to make and are sure to be a hit with your friends and family! Watch our video how to make garlic and herb crusted lamb chops and enjoy a delicious and easy meal that you'll love!
Lamb Chops - Garlic and Herb Crusted Lamb Chops - Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
Garlic and Herb Crusted Lamb Chops Recipe
GET THE WRITTEN RECIPE HERE:
*Subtitles are available in all languages. Please enable subtitles in your subtitle language.
Visit for more recipes.
Kelvin's Kitchen Merch:
Garlic and Herb Crusted Lamb Chops Recipe
Soundtrack: Oakwood Station - Yesterday We Don't Forget
Favorite Cooking Tools:
Roasting Pan with Rack:
Knife Set:
Pressure Cooker:
Crockpot:
Utensil Set:
Mixing Bowls:
Get your Instant Pot:
Stand Mixer:
Dutch Oven:
Custom T-Shirts:
Custom Hats:
Large Baking Tray with Cooling Rack:
Filming Gear:
Mic:
iMac:
Canon:
Canon:
Canon:
Macro Lens:
SD Memory Cards:
Lighting:
Lavalier Mic:
Over Head Tripod:
#LambChops #LambChopsRecipe #GarlicandHerbLambChops
Topic:
Garlic and Herb Crusted Lamb Chops,lamb chops,lamb chops recipe,easy lamb recipe,lamb chops dinner recipe,easy dinner recipes,how to cook lamb chops,how to make lamb chops,easy lamb chops recipe,quick lamb chops recipe,stovetop lamb chops,dinner recipes,dinner recipes ideas,the best lamb chops,lamb,garlic and herb crusted lamb chops recipe,how to cook lamb chops on stove,how to cook lamb chops in pan,easy lamb chops in skillet,how to make lamb chops at home
________________________
DISCLAIMER
Some of the links above are affiliate links, where I earn a small commission if you click on the link and purchase an item. You are not obligated to do so, but it does help fund these videos in hopes of bringing value to you!
For sponsorship, product reviews, and collaboration, you can email me here: KelvinssKitchen@gmail.com
Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Garlic Crusted Prime Beef Rib Roast Recipe - Natasha's Kitchen
A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast for Christmas dinner. Learn the secrets to make a juicy prime rib roast.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
Creamy Mashed Potatoes Recipe:
????PRINT THIS RECIPE:
????????♀️HAIR STYLE BY:
Roast until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium rare,
135-140 for Medium,
145-150 for medium well
#primerib #Christmas #natashaskitchen
SUBSCRIBE:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
Ingredients for Prime Rib Recipe:
7 lb Beef Prime Rib, bone-in (aka Standing Rib roast) – you can use larger or smaller roasts
Salt (I used fine sea salt)
1/2 Tbsp black pepper, freshly ground
1 tsp rosemary leaves (from 1 sprig) or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves (from 1-2 sprigs), or 1/4 tsp dried thyme
6 garlic cloves, finely chopped
3 Tbsp olive oil
????????????????????
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) -
????????????????????
Thanks for watching!!
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
RACK OF LAMB | GARLIC & HERB LAMB CHOPS with RED WINE GLAZE (Juicy, Tasty & Delicious)
The moment y’all been waiting on is finally here; I’m showing you all how to cook my Famous Garlic and Herb Frenched Lamb Chops With a Red Wine Glaze drizzled on top. This is a easy step by step recipe that anyone will be able to follow.
Cooking Directions:
Heat up a pan of olive oil and butter.
Sear each side of your Lamb for 3 mins.
Preheat Oven: 350 degrees
Cook Lamb Rack in the oven for 30 minutes.
Let rest for 5 minutes.
Ingredients:
2 sprigs of fresh Rosemary
3 sprigs of fresh Thyme
3 Garlic Cloves
1 tbsp salt
1 tbsp pepper
1 tbsp chili powder
1 lemon or 2 tbsp of lemon juice
1 1/2 cup of Vintage Red Cooking Wine
2 tbsp olive oil
Follow Me on Social Media:
Instagram: niceuniqueme
Snapchat: niceunique me
Grilled Rack of Lamb on Big Green Egg | Herb Crusted Rack of Lamb Recipe with Malcom Reed
Grilled Rack of Lamb Recipe for Big Green Egg | BBQ Rack of Lamb
For more barbecue and grilling recipes visit:
I start this Grilled Rack of Lamb recipe off by buying a couple of racks of lamb weighing about 1.5lbs each from Costco. The lamb loins are mostly trimmed (you want some fat for flavor) and the bones are frenched (meat removed about 2”) so there’s not really any prep to do with the meat.
Remove each rack of lamb from cryovac packaging and pat any excess moisture off with paper towel. Lay the racks of lamb out on a work surface or large platter and generously season the outside with Killer Hogs AP rub; you can substitute Kosher Salt and Cracked Black Pepper here.
The next layer of flavor I want to get on the lamb is a sort of “wet rub”. It’s a combination of fresh herbs, garlic & shallot with a touch of mustard and olive to balance it out.
Rack Of Lamb Wet Herb Rub Recipe
- 1 Cup Italian Flat Leaf Parsley
- 2 TBS Fresh Rosemary
- 1 TBS Fresh Thyme
- 5 cloves Garlic
- 1 Shallot
- 2 TBS Dijon Mustard
- ¼ Cup Extra Virgin Olive Oil
- Pinch of Salt and Black Pepper to taste
Chop the parsley, rosemary, and thyme and add to the bowl of a food processor. Peel the garlic cloves and smash with the side of your chef knife; roughly chop the shallot and add both to the chopped herbs.
Pulse the food processor a few times and then add the Dijon Mustard. Continue processing the mixture for 1-2 minutes while slowly adding the olive oil. More oil can be added until the mixture resembles a paste.
This wet rub can be made a day ahead of time. Keep it in the refrigerator to develop even more flavor.
Spread the wet rub over both sides of the rack of lamb and let it hang out on the counter for 1 hour.
For this cook I’m using my Big Green Egg first set up for direct grilling at 450⁰; and then I’m going to switch it over to indirect heat by adding the plate setter and reducing the temperature to 375⁰F.
You can do this on any grill just create a two zone fire running the same temps. Also I’m adding just one chunk of cherry wood to the coals to give a mild, sweet smoke. Anything strong will over power the flavor of the lamb.
After an hour of resting/marinating, the rack of lamb is ready for the grill. Lay each rack of lamb on the cooking grate directly over the hot coals and sear each side for 4 minutes.
Remove the rack of lamb from the grill and set a side just for a minute while switching the Big Green Egg over to indirect cooking.
Once the grill is set up and the temps have dropped to 375⁰F (should only take a 3-4 minutes), place the rack of lamb back on the cooking grate standing up on its’ edge bones pointing up.
Interlock each bone so the racks support one another. (if you’re only cooking one rack just place it meat side up on the rack).
Before closing the lid insert a meat probe (I use a Themoworks Chef Alarm) into the center of one of the racks and set the temperature alarm for 128⁰F. Continue cooking the lamb until the alarm sounds which will be somewhere around 20-30 minutes.
Once the alarm sounds remove both racks from the cooker and allow them to rest for a minimum of 10 minutes sitting on the cutting board. It makes a really cool presentation to serve these just as you cooked them-bones interlocked; I promise your guests will be impressed!
For more how-to recipes visit:
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Grilled Rack of Lamb Recipe on Big Green Egg