Herbed Lamb Double Rib Chops

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Getting my indoor potted garden off the ground has been more difficult than expected. Over the past eight months, two thyme plants, a sage, an orchid, and a succulent have all quietly met their end. The mint is hanging on barely, but showing just enough life to justify optimism.


This is my first time growing everything indoors. In the past, only orchids lived inside; herbs and sturdier plants had the benefit of sun and air. The new space doesn’t offer that luxury. Losing five plants in less than a year has been discouraging, but giving up isn’t an option. Plants bring a sense of ease to a home, and herb plants, especially, feel essential to how I cook.

And the herbs.

I can’t talk about fresh herbs—or my attachment to cooking with them—without sharing these herbed lamb double rib chops. They’re simple, aromatic, and forgiving, relying less on precision and more on restraint.

INGREDIENTS
[serves 3 to 4 as a main course]
eight-bone double rib lamb chops
eight large basil leaves, hand-torn
two French thyme twigs, hand-torn
ten mint leaves, hand-torn
four large garlic cloves, sliced
a few generous pinches of salt
freshly ground pepper
olive oil, enough to coat the lamb chops

Cut the lamb into individual double-rib pieces. Place them in a bowl along with the torn herbs and sliced garlic. Add enough olive oil to coat the lamb and toss gently until everything is evenly distributed. Season with salt and freshly ground pepper. Cover and refrigerate for at least six hours.


Preheat the oven to 400°F (204°C). Heat an oven-safe skillet over high heat and sear the lamb chops until well browned. Transfer the skillet to the oven and cook for five to eight minutes, depending on thickness and preferred doneness.

Turn off the oven and allow the lamb chops to rest inside for an additional three minutes before serving.

Enjoy.

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