Marinated Lemon Lamb Cutlets or Chops
Elevate your dinner table with these juicy and flavorful Marinated Lemon Lamb Cutlets or Chops, a dish that balances zesty citrus notes with the earthy richness of fresh herbs. This recipe showcases tender lamb infused with a marinade of bright lemon juice and zest, aromatic rosemary and thyme, and a touch of honey for subtle sweetness. Perfectly seared on a grill or skillet, these cutlets achieve a golden crust while remaining succulent and tender on the inside. Ready in under 30 minutes of active cooking time, they’re ideal for weeknight dinners or special occasions. Pair with a crisp salad, roasted vegetables, or creamy mashed potatoes for a restaurant-quality meal at home. A must-try for lovers of lamb and Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 8 pieces lamb cutlets or chops
- 4 tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon honey (optional)
Instructions
In a medium-sized mixing bowl, combine lemon juice, lemon zest, olive oil, minced garlic, rosemary, thyme, oregano, salt, pepper, and honey (if using). Whisk until well blended to prepare the marinade.
Place the lamb cutlets or chops in a large, shallow dish or a resealable plastic bag. Pour the marinade over the lamb, ensuring all pieces are well coated.
Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 30 minutes. For best results, marinate for 2 to 4 hours or overnight.
Remove the lamb from the fridge 30 minutes before cooking to allow it to come to room temperature. Pat the cutlets lightly with a paper towel to remove excess marinade.
Heat a grill pan, cast-iron skillet, or barbecue grill over medium-high heat. Lightly oil the surface to prevent sticking.
Cook the lamb cutlets for 3-4 minutes per side for medium-rare doneness, or adjust cooking time according to your preferred level of doneness. Avoid overcooking to preserve their juiciness.
Transfer the cooked lamb to a plate and cover loosely with aluminum foil. Let rest for 5 minutes to allow the juices to redistribute.
Serve immediately with your choice of side dishes, such as a crisp salad, roasted vegetables, or mashed potatoes.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 2.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 400 mg | 9% | |
*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.
