Lamb Chops in a Red Wine Olive Marinade
Transform your dinner table into a gourmet dining experience with these irresistible Lamb Chops in a Red Wine Olive Marinade. This recipe effortlessly combines tender, juicy lamb chops with the bold, earthy flavors of dry red wine, briny Kalamata olives, and fragrant fresh herbs like rosemary and thyme. A touch of honey and lemon juice adds a subtle sweetness and zing, while a silky, reduced marinade sauce elevates every bite. Perfectly seared on a grill pan to a caramelized perfection, these lamb chops are not just a dish; they’re a culinary masterpiece. Ideal for a special occasion or an indulgent weeknight treat, this recipe is easy to prepare yet beautifully sophisticated, ready to impress both your taste buds and your guests. For an unforgettable pairing, serve with creamy mashed potatoes or rustic roasted vegetables.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 250 ml dry red wine
- 100 grams kalamata olives
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic cloves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon honey
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 tablespoon lemon juice
Instructions
Place the lamb chops in a large, shallow dish or a sealable plastic bag.
In a mixing bowl, combine the red wine, olive oil, minced garlic cloves, chopped rosemary, thyme, honey, black pepper, and sea salt. Whisk together to create the marinade.
Stir in the halved kalamata olives and lemon juice into the marinade mixture.
Pour the marinade over the lamb chops, ensuring they are evenly coated. Cover the dish with plastic wrap or seal the bag and refrigerate for at least 2 hours or preferably overnight for deeper flavor.
Remove the lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature.
Preheat a grill pan or skillet over medium-high heat.
Remove the lamb chops from the marinade, allowing excess marinade to drip off, and pat them dry with paper towels. Reserve the marinade for later use.
Brush the grill pan with a little olive oil and sear the lamb chops for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your preferred doneness.
While the lamb chops are cooking, transfer the reserved marinade to a saucepan. Bring it to a boil over medium-high heat, then reduce the heat and simmer for 5-7 minutes until slightly reduced.
Once the lamb chops are cooked, remove them from the grill pan and let them rest for 5 minutes.
Serve the lamb chops on a plate, drizzled with the reduced marinade sauce and garnished with fresh rosemary sprigs. Optionally, pair with roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
4396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.4 g | 454% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 4477 mg | 195% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 7.8 g | ||
| Protein | 232.5 g | 465% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3544 mg | 75% | |
*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.
