Lamb Chops Recipe
Lamb Chops Recipe - a simple + delicious marinated lamb chops recipe that is perfect for any special occasion! Don't forget that lamb sauce!
Ingredients
Lamb Chops + Marinade:
- 1 pound lamb chops about 8-10 lamb chops*
- 3-4 tablespoons olive oil or avocado oil
- 3 tablespoons fresh garlic minced
- 2 tablespoons fresh rosemary minced
- 1-2 teaspoons fresh lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano leaves
- ⅛ teaspoon ground black pepper
Lamb Sauce:
- ½ cup plain Greek yogurt
- ⅓ cup fresh mint leaves minced and loosely packed
- 2 tablespoons sour cream regular or dairy-free sour cream
- 3 teaspoons garlic minced
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest finely grated
- ½ teaspoon kosher salt more if desired
- ⅛ teaspoon ground black pepper
Instructions
- Prep Lamb Chops: Pat 1 pound lamb chops dry and place in a deep glass container or reusable silicone bag. Combine 3-4 tablespoons olive oil, 3 tablespoons fresh garlic, 2 tablespoons fresh rosemary, 1-2 teaspoons fresh lemon zest, ½ teaspoon kosher salt, ¼ teaspoon dried oregano leaves and ⅛ teaspoon ground black pepper in a small bowl; whisk to combine. Pour marinade mixture over the lamb chops and ensure they are fully coated. Let marinate at least 30 minutes in the refrigerator or overnight.
- Prep Lamb Sauce: Meanwhile, in a food processor add ½ cup plain Greek yogurt, ⅓ cup fresh mint leaves, 2 tablespoons sour cream, 3 teaspoons garlic, 2 teaspoons lemon juice, 1 teaspoon lemon zest, ½ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Blend until smooth. Taste and adjust seasoning, as desired. The sauce can be refrigerated up to 3 days if you want to make it ahead of time.
- Cook Lamb Chops: Cring a large skillet to medium-high heat. Add a little drizzle of olive or avocado oil and swirl to coat the pan. In batches if necessary, add lamb chops to the skillet and cook approx. 2-3 minutes per side or until the internal temperature reaches 130℉ (for medium-rare). Remove lamb chops from pan and lest rest 5-10 minutes.
- Serving: After resting, serve lamb chops with the lamb sauce with some couscous and greens.
Notes
- *Lamb Chops: in testing we used a Frenched rack of lamb and cut the individual lolipop lamb chops apart. You can just as easily use regular lamb chops - whatever is available to you!
- **Dairy-Free Lamb Sauce: use a plain, unsweetened dairy-free yogurt in place of the plain Greek yogurt and use a dairy-free sour cream.
- Grilled Lamb Chops: feel free to cook these on the grill if you prefer - very similar cooking instructions! Sear both sides on high heat about 2-3 minutes each side or until internal temp reaches 130 degrees F. (for medium-rare). Just make sure those grill grates are clean and rubbed with oil beforehand. Let rest and then serve.
- Storage: store leftover lamb chops in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 328kcal | Carbohydrates: 5g | Protein: 31g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 662mg | Potassium: 469mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg
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