Mediterranean Style Lamb Chops

Sweet Bacon & Pecans

Here is how to make tender lamb chops using a Mediterranean style marinade for flavor.

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Prep Time 10

Cook Time 15

Resting Time 2

Total Time 2 25

Course Main Course

Cuisine Mediterranean

Servings 4

Ingredients

8 bone in lamb chops about 1 inch thick each
1 small onion finely sliced
4 cloves garlic peeled and minced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
2 tablespoons fresh parsley chopped
2 tablespoons fresh mint
1 teaspoon dried oregano
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
Juice of 1 lemon
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground nutmeg
Salt and black pepper to taste

Instructions

To Marinate the Lamb Chops:

In a bowl, mix together the sliced onion, garlic, rosemary, thyme, parsley, mint, oregano, olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, garlic powder, onion powder, ground nutmeg, salt, and pepper.
Place the lamb chops in a shallow dish or a large resealable bag. Pour the marinade over the chops, ensuring that they’re fully coated. Marinate the lamb chops for at least 30 minutes and up to 2 hours in the refrigerator for maximum flavor.
Remove the lamb chops from the fridge about 10 to 15 minutes before cooking them to help the lamb chops cook more evenly.

To Make Grilled Lamb Chops:

Heat the grill to medium high (around 400°F).
Place the lamb chops on the grill and cook them for about 3 to 4 minutes per side for medium rare, or adjust the cooking time to your preferred doneness. The lamb chops should reach a minimum internal temperature of 145°F (for medium rare) as measured by an instant read meat thermometer.
Let the lamb chops rest for 5 to 10 minutes before serving to help keep them juicy.

To Make Baked Lamb Chops:

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Heat 2 tablespoons of olive oil in a large skillet. Place the lamb chops in the skillet and cook them for 2 minutes on each side for extra flavor.
Transfer the lamb chops to the baking sheet, and bake them for 10 to 12 minutes for medium rare, or a bit longer for more doneness. Bake until lamb chops should reach a minimum internal temperature of 145°F (for medium rare) as measured by an instant read meat thermometer.
Let the lamb chops rest for 5 to 10 minutes before serving to allow the juices to redistribute.

To Make Pan Fried Lamb Chops:

Heat 2 tablespoons of olive oil in a large skillet over medium high heat.
Place the lamb chops in the skillet and cook them for 3 to 4 minutes per side for medium rare, or slightly longer for more doneness. Cook until the lamb chops reach a minimum internal temperature of 145°F (for medium rare) as measured by an instant read meat thermometer. Flip the lamb chops only once to help keep them juicy.
After cooking, let the lamb chops rest for about 5 to 10 minutes before serving to help keep them juicy.

Notes

Lamb chops should be cooked to a minimum internal temperature of 145°F (for medium rare) as measured by an instant read thermometer. Lamb chops can be cooked slightly longer for more doneness. Total cooking time will depend on the thickness of the lamb chops, among other factors. Thicker lamb chops may require a longer cooking time than thinner ones.

Keyword holiday recipes, lamb recipes