Simple Garlic Rosemary Lamb Chops Fit for Easter Dinner (GF/DF)


Garlic Rosemary Lamb Chops with Potato and Tomato Gallettes and Roasted Asparagus with Lemon,

The Midwestern Gentleman and I enjoyed a simple, cozy dinner together on Easter Sunday.  While I know ham is a popular Easter choice, I always find myself craving lamb on this spring holiday.  One of my absolute favorite (and anti-inflammatory) preparations of lamb is to slather lamb chops with a garlic rosemary paste and broil them.  It’s the simplest entree imaginable, but the taste will make your family or guests feel very special indeed.  (On Sunday, I made half the recipe as written, and the Gent lamented on Monday that we did not have any leftover lamb.  This, from someone who generally prefers not to eat red meat.)

Potato and Tomato Gallettes

Potato and Tomato Gallettes

To accompany the lamb, I roasted fresh, spring asparagus spears with olive oil, lemon zest, and kosher salt.  A quick squeeze of lemon juice when the roasted asparagus comes out of the oven finishes the dish nicely.  I also assembled these Potato and Tomato Gallettes from Martha Stewart Living (September 2005), which look impressive and labor intensive, but were actually a cinch to prepare — are you sensing my Easter cooking theme?

Moist, gluten-free/dairy-free carrot cupcakes

Moist, gluten-free/dairy-free carrot cupcakes

Finally, for dessert, we test-drove my new recipe for addictively delicious, moist, gluten-free, dairy-free, low-sugar carrot cupcakes drizzled with caramel-cashew icing.  I know “low sugar” doesn’t usually accompany “addictive” or “delicious” as a dessert modifier, but I promise that these nutritious cupcakes packed with healthful goodness like pecans, dates, and shredded coconut will bliss out your tastebuds without spiking your blood sugar.  (Recipe to come in a later post, once I make a few final tweaks.)


Garlic, rosemary, and kosher salt minced together. Adding the salt during chopping helps grind up the garlic and rosemary, releasing even more aromatic oils than chopping alone.

In the meantime, here’s the easiest, tastiest way I know to prepare lamb.

Garlic Rosemary Lamb Chops

8 large cloves fresh garlic

1 tsp kosher salt

several sprigs fresh rosemary

3 to 4 Tbsp avocado oil (or another monounsaturated oil with a high smoke point)

freshly ground black pepper, to taste

6 lamb loin chops

Peel and coarsely chop the garlic and rosemary.  Sprinkle with kosher salt, and continue to mince into a coarse paste.  Put the paste in a small bowl and stir in avocado oil, or another monounsaturated oil with a high smoke point, such as  grapeseed oil. (Please note that olive oil is not stable to cook with at broiler temperatures.)  Add black pepper to taste.


Slather the garlic rosemary paste on both sides of the lamb chops, and let them sit out on the kitchen counter until the meat comes to room temperature (in my case this took about an hour).

Preheat the broiler.  When hot, broil the chops about 6″ from the heating element for 6 to 8 minutes.  Flip the chops over and broil for another 3 to 5 minutes for rare (less time) or medium rare (more time).  Let rest for a few minutes before serving.

This entry was posted in alliums (garlic/onions), Anti-Inflammatory Ingredients, Dairy-free, Entrees, Gluten-free, herbs, monounsaturated oils, Nut-free, Recipes. Bookmark the permalink.

7 Responses to Simple Garlic Rosemary Lamb Chops Fit for Easter Dinner (GF/DF)

  1. Laura Stauffer says:

    This looks amazing!

    • Yankeepants says:

      Thanks, Laura. We should get our families together for dinner some night and celebrate those food allergies that make us such challenging guests for “normal” households!

  2. vardotrichic says:

    YUMMY!! I wish I would have had this recipe last night when we made lamb on the grill…I would have tried this!! Next time for sure 🙂

  3. Tatiana says:

    mmmmmm I will definitely try it but with the other type of meat. And on the grill – as soon as Mother Nature allows it 😉 meanwhile am looking forward to the carrot cupcakes recipe – some time ago I found out one for carrot cake and failed in love with it. simple, healthy and tasty…

    • Yankeepants says:

      Tanechka, my carrot cupcake recipe is yummy, but requires a lot of strange flours because it is gluten free, so it’s not as “simple” as it could be. I’m not sure what’s available in Germany, so you might be better off with a recipe that uses regular wheat flour, since you don’t have to eat gluten free. But in any case, I will be posting the recipe on Friday, and you can decide whether to give it a try. And I share your fantasies of grilling out as soon as the weather warms up! 🙂

  4. Pingback: Coconut Carrot Cupcakes with Caramel Cashew Icing (GF/DF/NS) | What IF…? Gourmet

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