Herbed Garlic Lamb Chops Recipe
Ingredients:
- 8 lamb loin chops or lamb forequarter chops
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions:
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Marinate the Lamb Chops:
- In a small bowl, combine minced garlic, rosemary, thyme, oregano, paprika, cumin, sea salt, and black pepper.
- Add olive oil and lemon juice to the herb mixture and mix well to form a marinade.
- Place the lamb chops in a large zip lock bag or a shallow dish. Pour the marinade over the lamb chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours for maximum flavour.
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Prepare the Grill or Pan:
- If using a grill, preheat it to medium-high heat.
- If using a stovetop, heat a large skillet or grill pan over medium-high heat.
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Cook the Lamb Chops:
- Remove the lamb chops from the marinade, letting any excess drip off.
- Grill or pan-sear the lamb chops for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature, aiming for 145°F (63°C) for medium-rare.
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Rest and Serve:
- Transfer the cooked lamb chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
- Garnish with fresh parsley and serve with lemon wedges on the side.
Serving Suggestions:
- Serve the lamb chops with a side of roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
- Pair with a fresh salad, such as a Greek salad or a simple green salad with a vinaigrette dressing.
- Complement the meal with a grain like couscous, quinoa, or rice pilaf.
Enjoy your delicious and flavourful herbed garlic lamb chops!