Lamb Chops with Lemon and Basil
Elevate your dinner table with these succulent Lamb Chops with Lemon and Basil, a dish that combines bright citrus, fragrant herbs, and tender, juicy meat for a restaurant-quality meal at home. Marinated in a zesty blend of fresh lemon juice, aromatic basil, garlic, olive oil, and a touch of honey, these lamb chops are perfectly seasoned with a hint of heat from red pepper flakes. Quick to cook in just 12 minutes, this recipe strikes the ideal balance of bold flavors and effortless preparation. Serve these irresistible lamb chops alongside lemon wedges for a pop of freshness and garnish with extra basil leaves to impress your guests. Perfect for a special occasion or an elegant weeknight dinner, this Mediterranean-inspired dish will be the highlight of any meal.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 2 whole lemon
- 1 cup fresh basil leaves
- 4 cloves garlic cloves
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon honey
- 0.5 teaspoons red pepper flakes
Instructions
Zest and juice one of the lemons into a medium-sized bowl. Slice the other lemon into wedges and set aside for serving.
Finely chop the basil leaves and mince the garlic cloves. Add them to the bowl with the lemon juice and zest.
Stir in the olive oil, salt, black pepper, honey, and red pepper flakes to create the marinade.
Place the lamb chops into a large resealable plastic bag or shallow dish. Pour the marinade over the lamb, making sure each chop is well coated.
Cover and let the lamb marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
Remove the lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature.
Heat a large skillet or grill pan over medium-high heat. Once hot, add the lamb chops, being careful not to overcrowd the pan.
Cook the lamb chops for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness level.
Remove the lamb chops from the pan and let them rest for 5 minutes to allow the juices to redistribute.
Serve the lamb chops on a platter with lemon wedges on the side for squeezing. Garnish with additional fresh basil leaves, if desired.
Nutrition Facts
Calories |
4144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.4 g | 439% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 3238 mg | 141% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 20.2 g | ||
| Protein | 234.5 g | 469% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3464 mg | 74% | |
*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.
