Marinated Lamb Chops with Honeyed Onions
Indulge in the rich, savory flavors of marinated lamb chops with honeyed onions—an exquisite dish that's as elegant as it is satisfying. These tender lamb chops are infused with a fragrant marinade of garlic, rosemary, thyme, lemon juice, and a touch of olive oil, creating a symphony of Mediterranean-inspired flavors. After a sizzling sear on the grill, they're crowned with sweet, golden caramelized onions drizzled with honey for a perfect balance of savory and sweet. Whether you're hosting a dinner party or treating yourself to a gourmet meal at home, this recipe is ideal for impressing guests while remaining approachable for any home cook. Serve with roasted vegetables or mashed potatoes for a restaurant-worthy presentation! Keywords: marinated lamb chops, honeyed onions, lamb chop recipe, Mediterranean flavors, how to cook lamb chops, caramelized onions
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 pieces Lamb chops
- 4 cloves Garlic cloves
- 2 tablespoons Fresh rosemary
- 1 tablespoon Fresh thyme
- 2 tablespoons Lemon juice
- 4 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Yellow onions
- 2 tablespoons Honey
- 2 tablespoons Butter
Instructions
In a small bowl, combine minced garlic cloves, finely chopped rosemary, thyme, lemon juice, olive oil, red wine vinegar, salt, and black pepper to create the marinade.
Place the lamb chops in a shallow dish or a resealable plastic bag, pour the marinade over the chops, and ensure each chop is coated. Cover and refrigerate for at least 1 hour, ideally overnight for best flavor.
While the lamb chops are marinating, peel the onions and slice them thinly into rings.
Heat a skillet over medium heat and melt the butter. Add the onion rings and cook for 5–7 minutes until softened and slightly golden.
Drizzle honey over the onions, stir to combine, and cook for another 2–3 minutes until the onions are caramelized. Remove from heat and set aside.
Remove the lamb chops from the refrigerator 20 minutes before cooking to allow them to come to room temperature.
Preheat a grill pan or an outdoor grill to medium-high heat. Cook the lamb chops for 3–4 minutes per side for medium-rare or adjust to your preferred doneness.
Let the lamb chops rest for 5 minutes after cooking to allow the juices to redistribute.
Serve the lamb chops hot, topped with the honeyed onions. Pair with your choice of side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 11.9 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 688 mg | 15% | |
*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.
