Lemon Scented Lamb
Infused with citrusy brightness and fragrant herbs, Lemon Scented Lamb is a sophisticated yet approachable dish that’s perfect for elevating weekday dinners or impressing at special occasions. Tender bone-in lamb chops are marinated in a zesty blend of fresh lemon juice, lemon zest, garlic, rosemary, and thyme, ensuring every bite bursts with flavor. After a quick sear to achieve a golden crust, the lamb is bathed in a buttery, savory pan sauce made with chicken stock, creating a luxurious finish. Garnished with fresh parsley and served alongside roasted vegetables or creamy mashed potatoes, this 35-minute recipe effortlessly blends elegance with ease. Indulge in this restaurant-quality meal at home, where bright citrus, savory herbs, and perfectly cooked lamb take center stage.
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Recipe Information
Ingredients
- 8 pieces Lamb chops (bone-in)
- 2 tablespoons Lemon zest
- 2 tablespoons Lemon juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh rosemary (chopped)
- 1 tablespoon Fresh thyme leaves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 1 cup Chicken stock
- 2 tablespoons Butter (unsalted)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
In a small bowl, combine the lemon zest, lemon juice, minced garlic, rosemary, thyme, olive oil, salt, and ground black pepper. Mix well to make the marinade.
Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over the lamb, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Remove the lamb chops from the refrigerator about 15 minutes before cooking to allow them to come to room temperature.
Heat a large skillet or grill pan over medium-high heat. Add the lamb chops and sear for 3-4 minutes on each side, or until they develop a golden crust and reach your desired level of doneness (internal temperature of 145°F for medium-rare). Transfer the lamb chops to a plate and tent with foil to keep warm.
In the same skillet, lower the heat to medium and add the chicken stock. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan for added flavor.
Stir in the butter until melted and incorporated into the sauce. Cook until the sauce slightly thickens, about 2-3 minutes.
Return the lamb chops to the skillet and spoon some of the sauce over them. Simmer for 1-2 minutes to warm the lamb and meld the flavors.
Transfer the lamb chops to a serving platter. Garnish with freshly chopped parsley and serve with the pan sauce drizzled over the top.
Pair with a side of roasted vegetables or creamy mashed potatoes for a complete meal.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 29.1 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 641 mg | 14% | |
*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.
