Savoury Lamb Chops by June
Indulge in the irresistible flavors of "Savoury Lamb Chops by June," a simple yet elegant dish designed to elevate your dining experience. These tender lamb chops are marinated in a fragrant blend of fresh rosemary, thyme, garlic, lemon zest, and a touch of honey for a perfect balance of earthy, zesty, and subtly sweet flavors. A hint of ground cumin adds a warm, aromatic twist, while a quick sear in a sizzling skillet ensures a delectable crust and juicy interior. Ready in just 35 minutes of active time, this recipe is ideal for weeknight dinners or special occasions. Serve these savory chops with your favorite sides—think roasted vegetables or creamy mashed potatoes—for a meal that feels both comforting and gourmet. Perfectly seasoned and bursting with Mediterranean-inspired flavors, these lamb chops are sure to impress any crowd.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon butter
Instructions
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, honey, ground cumin, salt, and black pepper. Mix well to create the marinade.
Place the lamb chops in a shallow dish or ziplock bag. Pour the marinade over the chops, ensuring they are fully coated. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully infuse.
Remove the lamb chops from the refrigerator about 30 minutes before cooking to bring them to room temperature.
Heat a large skillet or grill pan over medium-high heat. Add the butter and a splash of olive oil to prevent burning.
Once the pan is hot, place the lamb chops into the skillet, ensuring not to overcrowd the pan. Cook for about 3-4 minutes per side for medium-rare, or until the internal temperature reaches 135°F (57°C). Adjust cooking time for your preferred doneness.
Remove the lamb chops from the pan and let them rest on a plate, loosely covered with foil, for 5 minutes. This allows the juices to redistribute, keeping the meat tender and flavorful.
Serve the savoury lamb chops hot, garnished with extra fresh rosemary or thyme, and enjoy with your favorite sides!
Nutrition Facts
Calories |
4063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.8 g | 436% | |
| Saturated Fat | 135.4 g | 677% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 3312 mg | 144% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 233.0 g | 466% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3315 mg | 71% | |
*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.
