Minted Lemon Lamb
Elevate your dinner menu with this exquisite Minted Lemon Lamb recipe that perfectly balances zesty citrus, fragrant mint, and warm spices. Tender lamb chops are marinated in a vibrant blend of lemon juice, honey, garlic, paprika, and cumin, infusing every bite with layers of flavor. After a quick sear for a golden-brown crust, the lamb is paired with a light, aromatic pan sauce made from the reserved marinade and a splash of stock. Topped with fresh mint and a hint of lemon zest, this Mediterranean-inspired dish is as elegant as it is easy to prepare. Perfect for a special occasion or a weeknight treat, this recipe is your go-to for a mouthwatering, protein-packed meal that’s ready in just 35 minutes.
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Recipe Information
Ingredients
- 4 pieces Lamb chops (or lamb shoulder)
- 1 cup Fresh mint leaves
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Honey
- 0.25 cup Chicken or vegetable stock (optional, for deglazing)
Instructions
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, cumin, paprika, honey, and half of the fresh mint leaves (chopped). Set aside.
Pat the lamb chops dry with a paper towel and season lightly with a pinch of salt and pepper on both sides.
Place the lamb chops in a resealable plastic bag or a shallow dish. Pour the marinade over the lamb chops, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for more intense flavor.
Preheat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil to prevent sticking.
Remove the lamb chops from the marinade, reserving the remaining marinade. Sear the lamb chops in the skillet for 3-4 minutes per side, or until they develop a golden-brown crust and are cooked to your desired level of doneness (internal temperature of 135°F for medium-rare or 145°F for medium).
If using the optional chicken or vegetable stock, add it to the skillet along with the reserved marinade. Bring the liquid to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan to create a light, flavorful sauce.
Transfer the cooked lamb chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
Serve the lamb chops drizzled with the sauce from the skillet and garnish with the remaining fresh mint leaves.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.8 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 491 mg | 10% | |
*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.
