Prep Time: 5 mins | Cook Time: 6 mins | Marinating: 20 mins | Total Time: 31 mins | Servings: 2 people
These juicy succulent lamb chops are the perfect meal for dinner night. Ready in no time, this delicious lamb chops a simple garlic and herb marinade is to keep!
Ingredients
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6 lamb chops, rib chops
Salt and pepper to season
2 tablespoons extra virgin olive oil to fry
Marinade
1 tablespoon fresh thyme, finely chopped
1 tablespoon dried oregano, Greek oregano preferably
1 tablespoon fresh rosemary, finely chopped
½ tablespoon fresh mint, finely chopped
2 garlic cloves, minced
4 tablespoons extra virgin olive oil
lemon wedges to serve
How to make Herb Marinated Lamb Chops
Step 1: With coarse salt and freshly ground pepper, generously season the chops.
Step 2: In a small bowl, place the thyme, oregano, rosemary, mint, garlic, and olive oil. Mix well to make the marinade.
Step 3: Massage the marinade on the entire lamb, making sure that you are evenly coating the meat. Marinate for at least 20 minutes at room temperature.
Step 4: Over high heat, heat a large skillet for about 30 seconds. Once hot, add the olive oil.
Step 5: Once the oil is hot, adjust the heat to medium-high, then add the chops. Sear them for about 3 minutes on one side until well browned. Using a meat thermometer, for medium-rare, the internal temperature of the lamb should be 57 degrees C or 135 degrees F.
Step 6: Turn the chops on the other side and cook for 3 to 5 minutes more. Cooking time varies depending on the thickness of the chops.
Step 7: When done, place the cooked chops to a warm plate. Let them rest for at least 5 minutes to let the proteins into the meat for ultimate juiciness.
Step 8: Garnish with lemon on the side and enjoy with a green salad or your favourite side dishes.
Cooking on the BBQ:
1. For direct cooking, preheat the grill to medium heat.
2. Add the chops to the preheated grill and cook for about 3 to 4 minutes on each side until a bit charred. Make sure to keep the lid close.
3. Let the chops rest for at least 5 minutes.
4. Garnish with extra lemon wedges on the side.
Nutritional Facts:
Calories: 1244kcal | Carbohydrates: 5g | Protein: 126g | Fat: 78g | Saturated Fat: 20g | Cholesterol: 386mg | Sodium: 303mg | Potassium: 1660mg | Fiber: 2g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 13mg
Ingredients
- 6 lamb chops, rib chops
- Salt and pepper to season
- 2 tablespoons extra virgin olive oil to fry
- Marinade
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon dried oregano, Greek oregano preferably
- 1 tablespoon fresh rosemary, finely chopped
- ½ tablespoon fresh mint, finely chopped
- 2 garlic cloves, minced
- 4 tablespoons extra virgin olive oil
- lemon wedges to serve
Instructions
Step 1: With coarse salt and freshly ground pepper, generously season the chops.
Step 2: In a small bowl, place the thyme, oregano, rosemary, mint, garlic, and olive oil. Mix well to make the marinade.
Step 3: Massage the marinade on the entire lamb, making sure that you are evenly coating the meat. Marinate for at least 20 minutes at room temperature.
Step 4: Over high heat, heat a large skillet for about 30 seconds. Once hot, add the olive oil.
Step 5: Once the oil is hot, adjust the heat to medium-high, then add the chops. Sear them for about 3 minutes on one side until well browned. Using a meat thermometer, for medium-rare, the internal temperature of the lamb should be 57 degrees C or 135 degrees F.
Step 6: Turn the chops on the other side and cook for 3 to 5 minutes more. Cooking time varies depending on the thickness of the chops.
Step 7: When done, place the cooked chops to a warm plate. Let them rest for at least 5 minutes to let the proteins into the meat for ultimate juiciness.
Step 8: Garnish with lemon on the side and enjoy with a green salad or your favourite side dishes.
Cooking on the BBQ:
1. For direct cooking, preheat the grill to medium heat.
2. Add the chops to the preheated grill and cook for about 3 to 4 minutes on each side until a bit charred. Make sure to keep the lid close.
3. Let the chops rest for at least 5 minutes.
4. Garnish with extra lemon wedges on the side.
