Grilled Lamb Chops with Lemon and Olive Relish
Elevate your next dinner with these flavorful Grilled Lamb Chops with Lemon and Olive Relish, a dish that perfectly balances savory, tangy, and zesty elements. Juicy lamb chops are marinated in a fragrant blend of garlic, rosemary, thyme, and olive oil, then grilled to tender perfection, creating a beautiful charred exterior. The star of the dish is the vibrant lemon and olive relish, made with a mix of briny green and kalamata olives, fresh parsley, and a hint of red pepper flakes for subtle heat. This Mediterranean-inspired recipe is not only quick, with just 15 minutes of prep and a short grill time, but also richly layered in flavor. Serve these succulent chops with roasted vegetables or a crisp green salad for an impressive yet effortless meal that’s perfect for both weeknights and special occasions.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 4 tablespoons extra-virgin olive oil
- 3 pieces garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup green olives, pitted and chopped
- 0.5 cup kalamata olives, pitted and chopped
- 1 whole lemon, zest and juice
- 2 tablespoons flat-leaf parsley, chopped
- 0.25 teaspoon red pepper flakes
Instructions
In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a marinade.
Rub the marinade all over the lamb chops, ensuring each piece is evenly coated. Cover and let the chops marinate at room temperature for 30 minutes or refrigerate for up to 2 hours.
While the lamb chops marinate, prepare the lemon and olive relish. In a medium bowl, combine the chopped green olives, chopped kalamata olives, lemon zest, lemon juice, parsley, remaining 2 tablespoons of olive oil, and red pepper flakes. Mix well and set aside.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
Grill the lamb chops for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 135°F (57°C). Adjust cooking time as needed for your desired level of doneness.
Remove lamb chops from the grill and let them rest on a plate, covered loosely with foil, for 5 minutes to allow the juices to redistribute.
Serve the grilled lamb chops warm with the lemon and olive relish spooned over the top. Pair with your choice of side dishes, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.6 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 639 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
