Recipe: Lemon-Herb Marinated Lamb Chops
Here’s a lamb chops recipe I put together that I feel is pretty straightforward. The cooking technique is one I learned from another recipe and has always yielded very juicy steaks/red meat. Also works with thicker cuts of fish.
Here it’s served with collard greens that were boiled for 30 minutes then sauteed in lamb drippings with shallots. Enjoy!
Ingredients
- ~1lb lamb chops (about 5-6 chops)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 Meyer lemon, juiced
- 1/2 tbsp lemon zest
- 1 tbsp herbs de provence (dried thyme, basil, rosemary)
- 1 tbsp canola oil
- sea salt
- black pepper
Instructions
- Make the marinade out of olive oil, lemon juice, lemon zest, herbs de provence, sea salt and black pepper.
- Put lamb chops in a container or plastic ziploc bag – cover with marinade and refrigerate for 1-2 hours.
- Preheat oven to 400 degrees F.
- Use an oven-safe skillet and heat the canola oil over high heat.
- Sear lamb chops for 1.5 minutes on each side. Use a splatter guard per your desire.
- Insert your leave-in meat thermometer in to one chop, put the skillet in the oven, and cook to 135 degrees F for a “chef’s” medium rare or 145 degrees for the “USDA” medium rare.
- Remove from oven and let the chops settle for 5 minutes before serving.
- Season with salt and pepper as desired.
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