Lamb Chops for two, anyone? Lamb Chops have always been one of my favorite dishes. I remember trying them for the very first time when I was 5 years old. It was my birthday and that meant that I got to order from the adult menu. I was always interested in trying new dishes. Being 5 years old at the time, my palate was quite accustomed to chicken fingers and french fries, but I figured it was time for a step up. My lamb chops came out of the restaurant kitchen cooked at medium (My dad told me which temperature to order them). They were just waiting for me to take a bite. And a bite I took. Upon that very first bite, I was hooked. Being so little I was only able to handle eating a couple of lamb chops in one sitting. No worries there though, because that meant that I was able to take the rest of them home to have for lunch or dinner the next day. You can bet that just as soon as the next day came, that is as soon as I polished them off. The rest is history.

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Ever since I was able to use the stove, I have wanted to learn how to make some lamb chops for myself. I have multiple different lamb recipes that I created, but I always use this one as my go-to. I love the flavor that the marinade brings to the chops. It is certainly a crowd pleaser. If you are a lamb lover like I am, then this is a recipe you certainly should try!

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Marinated Lamb Chops

Recipe by Recipe Helper

Course: DinnerDifficulty: Easy

Servings

2

servings

Prep time

1

hour 

Cooking time

12

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minutes

Ingredients

• 2 tablespoons olive oil (for pan)

• 4 thick lamb chops (either loin chops or rib chops)

• For the Marinade:

• 1/2 cup red wine

  

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• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• 2 cloves garlic, minced

• 1/2 teaspoon kosher salt

• pinch of black pepper

Directions

• To Marinate:
• In a large container or disposable bag, mix all marinade ingredients together.
• Place lamb chops in the marinade mixture for at least 1 hour. Be sure to coat all pieces.
• To Cook the Lamb:
• Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Place marinated lamb chops in skillet and pan sear until browned on both sides (About 4-5 minutes per side for Medium temperature.) Discard any left over marinade.
• Remove from the pan and allow to rest for 10 minutes before serving with sides.

Notes

• For this recipe, you can use either 6 lamb rib chops (the ones on the stick) or 4 lamb loin chops (the ones without the stick)
• Lamb can be marinated for up to 24 hours.

Making these lamb chops is simple and the ingredients used for the marinade all work well together. I marinate my lamb for up to 24 hours in the refrigerator. I do not suggest that you marinate them any longer than that. 24 hours of marinating will give your lamb its optimal flavor. After removing the chops from the refrigerator, I allow them to rest for 30 minutes before cooking them on both sides in a skillet with olive oil over medium-high heat. Depending on your stove and what skillet you use, you might have to turn your knob down closer to a medium temperature as they cook so you do not burn the garlic. If you know anything about me by now, it is that I LOVE my cast-iron skillet. I always use a cast iron to sear my chops since it heats up and stays hot. If you do not have a cast-iron skillet, there is no need to worry as a regular non-stick skillet works just fine. I have tried that as well.

I love serving my lamb chops with some kind of green veggie of my choice and a potato puree. I find that I like serving them with potato puree better than with mashed potatoes because it is easy to use the puree as a dipping sauce for the lamb. It is made with cream, so it gives the lamb a nice thick, but saucy texture. You can also serve these juicy chops over salad. It is up to you and what you like.

However you serve it, I hope you enjoy them as much as I love cooking and eating them!

-Madison

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