Lamb Chops with Peppercorn Garlic Paste
Elevate your dinner table with these irresistible Lamb Chops with Peppercorn Garlic Paste, a dish that combines bold flavors and effortless elegance. Perfectly seared lamb chops are coated in a robust paste of freshly crushed black peppercorns, minced garlic, olive oil, and fragrant herbs like rosemary and thyme, creating a savory crust that locks in juicy tenderness. A splash of lemon juice and a garnish of fresh parsley add a bright, zesty finish to this rich and satisfying meal. Ready in just 35 minutes, this gourmet recipe is ideal for weeknight indulgence or an impressive dinner-party centerpiece. Pair with roasted potatoes or a crisp green salad to complete this mouthwatering feast. Whether you’re a lamb lover or trying it for the first time, this recipe will steal the spotlight!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 8 pieces Lamb chops
- 2 teaspoons Black peppercorns
- 4 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Coarse sea salt
- 2 tablespoons Unsalted butter
- 1 tablespoon Lemon juice
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Step 1: Crush the peppercorns into a coarse grind using a mortar and pestle or a spice grinder. Set aside.
Step 2: In a small bowl, combine the crushed peppercorns, finely minced garlic, olive oil, fresh rosemary, fresh thyme leaves, and coarse sea salt to form a paste.
Step 3: Pat the lamb chops dry with a paper towel and rub the peppercorn garlic paste generously over each chop. Let the chops marinate for at least 15 minutes at room temperature.
Step 4: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat and add the unsalted butter. Once melted and bubbling, carefully place the lamb chops in the pan.
Step 5: Sear the lamb chops for 3-4 minutes on each side, depending on thickness, until a golden-brown crust forms and the internal temperature reads 135°F (for medium-rare) or longer for desired doneness.
Step 6: Remove the lamb chops from the pan and let them rest on a plate for 5 minutes.
Step 7: Drizzle the lamb chops with fresh lemon juice and sprinkle with chopped parsley before serving.
Step 8: Serve immediately with your choice of sides, such as roasted potatoes or a fresh green salad.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 80% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 579 mg | 12% | |
*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.
