Lamb Chops Sensory Explosion
Prepare your taste buds for the ultimate culinary adventure with "Lamb Chops Sensory Explosion," a recipe designed to tantalize every sense. These perfectly seared lamb chops are infused with a bold and aromatic marinade of fresh rosemary, thyme, garlic, and Dijon mustard, enhanced with a touch of paprika and cumin for a warm, earthy kick. Cooked to juicy perfection, they're finished with a luscious honey-balsamic glaze that delivers a sweet and tangy balance to every bite. Garnished with fresh parsley and served with a burst of citrus from lemon wedges, each bite is a harmonious blend of savory, smoky, sweet, and zesty flavors. Ready in just 35 minutes (plus marinating time), this dish is perfect for a sophisticated dinner party or a flavorful weeknight indulgence. Pair with roasted veggies or a crisp green salad for a meal that's as elegant as it is irresistible.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons dijon mustard
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons parsley, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Place the lamb chops on a large plate or tray and pat them dry with paper towels. This ensures a good sear during cooking.
In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, Dijon mustard, paprika, cumin, salt, and black pepper into a paste-like marinade.
Rub the marinade generously over each lamb chop, ensuring all sides are evenly coated. Cover and let marinate at room temperature for 30 minutes (or refrigerate for up to 4 hours for deeper flavor).
Preheat a large skillet or grill pan over medium-high heat. Lightly grease with additional olive oil if needed.
Cook the lamb chops for 3-4 minutes on each side for medium-rare, or adjust the time to your preferred level of doneness. Use a meat thermometer for precision: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
While the lamb is cooking, prepare the glaze by combining honey and balsamic vinegar in a small saucepan over low heat. Stir until smooth and let simmer for 2-3 minutes until slightly thickened.
Drizzle the warm glaze over the cooked lamb chops just before serving.
Garnish with fresh chopped parsley and serve with lemon wedges on the side for an extra bright pop of flavor.
Pair with a side of roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 14.4 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 873 mg | 19% | |
*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.
