Lemon Mint Lamb Chops
Elevate your dinner table with these succulent Lemon Mint Lamb Chops, a dish that combines classic flavors with a refreshing twist. Perfectly seasoned with a zesty marinade of fresh lemon juice, fragrant mint, garlic, and a touch of honey, these chops are seared to golden perfection for a tender and juicy finish. The addition of a reduced marinade sauce adds depth, while garnishes of mint leaves and lemon wedges create a vibrant presentation. Ready in just 25 minutes of active cooking and prep time, this easy lamb recipe is ideal for special occasions or an indulgent weeknight dinner. Serve with a crisp salad or buttery roasted vegetables for a meal that's both elegant and satisfying.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 2 tablespoons fresh mint leaves, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 2 tablespoons fresh mint leaves (for garnish)
- 4 pieces lemon wedges (for garnish)
Instructions
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, chopped mint, minced garlic, honey, dried oregano, salt, and black pepper to create the marinade.
Place the lamb chops in a large zip-top bag or shallow dish. Pour the marinade over the lamb, ensuring all sides are coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for 1 to 2 hours.
Remove the lamb chops from the refrigerator 20 minutes before cooking to allow them to come to room temperature.
Preheat a large skillet or grill pan over medium-high heat. Add the butter and let it melt, spreading it evenly across the pan.
Remove the lamb chops from the marinade and pat them dry with paper towels to avoid excess moisture. Reserve the leftover marinade.
Sear the lamb chops in the hot skillet for 3-4 minutes per side or until they reach your desired doneness (about 135°F for medium-rare, use a meat thermometer to check).
While the lamb chops are cooking, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat to simmer for 2-3 minutes to form a sauce (ensuring it is thoroughly heated to kill any bacteria from the raw lamb).
Remove the lamb chops from the skillet and let them rest for 5 minutes on a plate tented with aluminum foil.
Drizzle the reduced marinade sauce over the lamb chops or serve it on the side.
Garnish with fresh mint leaves and lemon wedges before serving.
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.3 g | 403% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 9.6 g | ||
| Protein | 233.3 g | 467% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3405 mg | 72% | |
*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.
