Grilled Lamb Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
2
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Calories
713 kcal
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Course
Main Course, Dinner
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Cuisine
American
Grilled Lamb Chops
Description
This recipe for Grilled Lamb Chops features a marinade of fresh lemon juice, olive oil, minced garlic, fresh rosemary and thyme, kosher salt, black pepper, and cayenne pepper. The herbs are crushed to release their oils, then combined with the liquid components. The lamb chops are immersed in the marinade for at least two hours, ideally overnight for maximum flavor penetration.
Once marinated, the chops are brought to room temperature and grilled starting with a high-heat sear on each side to develop a crust. The heat is then reduced to gently finish cooking to the desired internal temp, approximately 135°F for medium-rare. The meat is rested before slicing, yielding tender and juicy lamb with herbaceous, citrus notes elevated by the spicy cayenne and aromatic garlic.
This preparation works well on the stovetop when using a cast-iron or stainless steel skillet and is similarly timed, providing flexibility of cooking location. The marinade adds bright acidity and herb flavor that complements the natural richness of the lamb.
Proper resting after cooking ensures juices redistribute for a moist chop. Adjust cooking times for preferred doneness levels ranging from medium-rare to medium-well.
Ingredients
- 4 lamb chops
Marinade Ingredients
- 3 Tablespoons lemon juice about 1 lemon, fresh
- 2 Tablespoons olive oil
- 2 Tablespoons garlic minced
- 1 Tablespoon rosemary fresh
- 1 teaspoon thyme fresh
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
Instructions
- With a mortar and pestle, grind up the rosemary and thyme to release their flavor. You can also mince them with a knife or toss all of the marinade ingredients in a food processor and pulse.
- Add all marinade ingredients to a small bowl and stir to combine.
- Add the marinade and the lamb chops to a large zip-top bag and massage the marinade into the chops, making sure to completely cover them. Allow them to marinate for at least 2 hours, preferably overnight. *Pull them out of the refrigerator and allow them to sit at room temperature for 30 minutes before grilling.
- Sear on high heat for 2 to 3 minutes on each side. Reduce heat and cook on low until the chops reach an internal temperature of 135°F. If you like your lamb a little more done, heat to 140°F or 155°F. Allow the chops to rest for 10 minutes before serving.
Notes
- Let lamb chops rest at room temperature for 30 minutes before cooking for even cooking.
- Use a cast-iron skillet or stainless steel pan for stovetop cooking; sear 4-5 minutes per side over medium-high heat.
- Allow chops to rest a few minutes after cooking to redistribute juices before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Calories | 713 | 36% |
| Carbohydrates | 5g | 2% |
| Protein | 84g | 168% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 257mg | 86% |
| Sodium | 783mg | 33% |
| Potassium | 1126mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 54mg | 5% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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