Go to the recipe.

I have to be honest with you. It’s a safe place, right? Are you my friend? Okay. Okay. Okay, okay. I was terrified when I looked at the recipe! What for? I’ve only had lamb once. I know, I know, I know, I know. I’m tripping. But as a child, I loved lamb chops, and I’m loyal. You don’t devour your friends! Anyway, I did it. And this marinade is damn good! I’m sorry, damn it. If you try, you fucking say so.

Ribbon, shoulder or rib?

It doesn’t matter. All sheep have the same taste, the same haircut. That’s right. Get the role you want. I got what I could find. Lamb is not available in my area. I had to use what I could find. And I’m doing great with these lovely loin chops! You may have to cut the fat. That’s exactly what I did. Just be careful not to cut or mix the meat too much. It can also be a bit grainy at the butcher’s shop. Nothing that the lemon juice and the water rinse can’t fix.

Cajun Chimichurri!

I said what I said. You all know I put Cajun/Creole in every damn thing! These lamb chops were no exception. I used all the fresh vegetables. Petrachka, rosemary and thyme. My God, the lamb loved those herbs! Don’t be afraid of sea salt and Cajun herbs. Just trust me. Just trust me. I’ve got you. I’ve got you.

If you want, you can marinate the chops at night. You do what you want. But I advise to give this marinade at least 3 hours of quality time. If you now use thinner chops, such as a shoulder, you can increase the taste absorption from 30 minutes to an hour.

No meat products

DO NOT take these chops directly from the fridge into the hot pan. The result will be strong flesh. Nobody has time for that! Especially after spending so much money on that little lamb. No! No, no, no, no, no, no, no, no, no, no, no! Leave these guys at room temperature until they warm up.

The lamp shall not be moved.

We need to look. That’s the most popular part. What’s important? Don’t move the meat. To get a good and regular search, leave the heel alone for 5 minutes before turning it for those 5 hot minutes. I know the lamb must be medium. It’s not that kind of life. I need this thing in the medium term. You can call me uneducated. I don’t mind. They still need me for the recipe.


You know your girlfriend likes a good sauce. Nothing’s easier. We usually only combine the drops with wine and oil. But the taste is anything but easy! Don’t miss this sauce.

Doesn’t this food look like dinner at a Frank Sinatra display? That’s exactly what the men in my house were doing. They’re so awesome. But that’s the recipe. Very hot and expensive in taste.

Happy Cooking,

B. Coop

Lamb chops with garlic and herbs Recipe

Soft and juicy lamb chops from a marinade inspired by the Cajun Chimichurri. It’s a light recipe with a lot of flavour.

Total duration 3 hours 15 minutes

  • 6-8
    Saddle of lamb or chops


  • 1/3 cup olive oil
  • 1/3
    fresh parsley
  • 2
    Rosemary branches
  • 1
    Thyme branch
  • 1
    Cajun herb *
  • 1/2
    coarse sea salt*
  • 1
    Onion powder
  • 1
    ground red pepper flakes
  • 1
    Shattered black pepper
  • 1 lemon juice
  • 5-6 crushed garlic cloves

Listening at the door:

  • 2
    Olive oil
  • 2
    Unsalted butter for baking purposes
  • 2
    Rosemary branches for the frying pan


  • 1/3
    White wine
  • 1/3 cup
    Chicken stock
  • 3
    Worcester sauce
  • 4
    Unsalted butter


  1. Combine all the ingredients, except garlic, in a small bowl.
  2. Pour the marinade over the lamb chops and put them in a large bowl.
  3. Rub the marinade evenly into the chops.
  4. Throw the garlic cloves in the bowl.
  5. Lid with lid or plastic housing.
  6. Cool for at least 3 hours or a night.

Listening at the door:

  1. Take the lamb chops out of the refrigerator about 1 hour before roasting, so that they can get back to room temperature.
  2. Heat the olive oil in a large cast iron frying pan over medium heat.
  3. When the oil is warm, add the lamb chops.
  4. Let the pork chops fetch 5 minutes. Don’t move the pork chops.
  5. Turn the chops over.
  6. Add the butter, marinated garlic cloves and rosemary sprigs to the pan.
  7. When the oil melts, the pork chops are buttered.
  8. Let the meat roast for a few minutes or until the meat thermometer reads 145°F (or boil to the desired degree of preparation).
  9. Remove the pork chops from the plate to keep them warm and at rest.


  1. Pour the wine into the same pan to ignite it.
  2. Add the chicken stock and Worcestershire sauce with the butter.
  3. Stir the oil until the wine is reduced and the oil melts; about 2 minutes.
  4. Pour the sauce over the lamb chops and serve.
  5. Have fun!

*Adjusting the amount of Cajun herbs and salt as needed.



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