Marinated lamb chops roasted in the oven until fork tender. An Italian Easter tradition.
- 5 pounds (2.25kg) fresh lamb chops (we used a leg cut into 3/4 inch chops)
- 1/2 cup canola oil
- 1/4 cup white wine
- 3 large cloves chopped garlic
- 3 sprigs freshly chopped rosemary
- 3–4 bay leaves chopped
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- 1 teaspoon black pepper
- 1/4 teaspoon all spice
- 2 tablespoons olive oil for the bottom of the roasting pan
- Wash and dry the lamb chops.
- In a large, shallow bowl, mix the canola oil, garlic, rosemary, bay leaves, salt, granulated garlic, black pepper, and allspice and mix well to combine.
- Dip each lamb chop into the marinade and transfer to a deep platter or bowl. It is ok to place the chops one on top of the other for this step.
- Pour any remaining marinade over the lamb chops.
- Cover and refrigerate overnight, flipping the lamb chops from top to bottom periodically.
- Preheat oven to 400F.
- Prepare a large deep pan (lasagna tray works great) by drizzling the olive oil over the bottom surface.
- Place the marinated chops onto the pan so that they do not overlap.
- Pour the marinade over the lamb chops.
- Cover with tin foil.
- Place in the oven (in between the bottom and middle racks) for 30 minutes or until sizzling.
- Lower the heat to 350F and continue to roast for another 30 minutes.
- Remove the tin foil and continue to cook for about another 45 minutes or until the chops are very tender when tested with a fork.
- You can wet the tops of the chops with the cooking juices periodically.
- Optional: Replace the salt in the marinade with ‘seasoning salt’, add 1/4 tsp cajun seasoning and 1 tsp roasted red pepper and garlic seasoning to the marinade for additional flavour.
- Once the tin foil is removed, check often to ensure that you have nice colour without drying them out or burning them.
- The marinade oil will look translucent in the pan when the lamb is done.