Marinated Lamb Chops with Garlic and Herbs
Super flavorful herb-marinated lamb chops are easy to make and cook in minutes. Enjoy lamb chops for a quick weeknight meal or a special occasion dinner.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 1 teaspoon grated lemon zest (from 1 lemon)
- 2 tablespoons minced fresh oregano
- 1 tablespoon minced fresh mint
- ¼ cup minced fresh parsley
- 4 cloves garlic, minced (about 2 teaspoons)
- ¾ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 8 (4 ounces each) lamb loin chops or rib chops (trim excess fat)
Instructions
- In small bowl, mix olive oil, lemon juice and zest (it's easier to zest the lemon before you juice it!),oregano, mint, parsley, garlic, salt and pepper.2 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon grated lemon zest, 2 tablespoons minced fresh oregano, 1 tablespoon minced fresh mint, ¼ cup minced fresh parsley, 4 cloves garlic, minced, ¾ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Place lamb chops in large resealable bag. Pour marinade over them and close the bag. Massage marinade into chops and marinate at room temperature at least 20 minutes. Refrigerate the chops if you want to marinate them longer and remove them from the refrigerator to warm up slightly before cooking.8 (4 ounces each) lamb loin chops or rib chops
- To Grill (Stovetop): Heat grill pan over medium heat, and grill the lamb chops 2 to 3 minutes per side, for medium rare (145°F). Remove the chops from the pan, and allow the chops to rest one or two minutes before serving.
- To Grill (Outside): Preheat the grill to high (400-450°F). Grill the lamb chops 3 to 4 minutes each side. Take them off the grill, and let them rest 1 to 2 minutes.
- To Broil: Preheat broiler to high; broil chops 2 to 3 minutes per side, for medium rare (145°F). Remove from pan; rest one to two minutes before serving.
Video
Notes
- For thick chops (1 ¼ inch): Preheat oven to 400°F. Heat a heavy large ovenproof skillet over high heat, add a tablespoon of oil, and the lamb chops. Sear both sides (about 3 minutes each side). Put the skillet in the oven and roast about 10 minutes, or until medium rare Remove from oven, put the chops on a platter, cover with foil, and let it rest for about 5 minutes.
- Variations: You can try other fresh herbs such as rosemary, thyme, lemon savory, lemon balm, or sage. The recipe can easily be halved or doubled.
Nutrition
Serving: 2chops | Calories: 462kcal | Carbohydrates: 4g | Protein: 46g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 150mg | Sodium: 603mg | Potassium: 688mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 414IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 5mg
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