Description
Easy Lemon Thyme Lamb Chops offer a quick and flavorful dinner option that combines the bright zestiness of lemon with the earthy aroma of fresh thyme to create juicy and tender lamb chops. Perfect for busy weeknights or special occasions, this recipe requires minimal ingredients and delivers bold, balanced flavors that highlight the natural richness of the lamb.
Ingredients
Scale
Meat
- 4 bone-in lamb chops (rib or loin cuts recommended)
Marinade
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Marinade: In a small bowl, combine fresh lemon juice, lemon zest, olive oil, minced garlic, and chopped fresh thyme. Season generously with salt and pepper to create a flavorful marinade base.
- Marinate the Lamb Chops: Place lamb chops in a shallow dish or zip-top bag and pour the marinade over them. Ensure each chop is evenly coated. Allow to marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
- Heat the Pan: Preheat a heavy skillet or cast-iron pan over medium-high heat until hot to achieve a good sear and lock in the juices.
- Cook the Lamb Chops: Remove the chops from the marinade, shaking off excess liquid. Place them in the hot pan and cook for 3-4 minutes per side, depending on thickness, until browned and cooked to your desired doneness.
- Rest and Serve: Transfer the cooked lamb chops to a plate and cover loosely with foil. Let them rest for 5 minutes to allow the juices to redistribute, ensuring tender and juicy bites.
Notes
- Choose rib or loin chops for the best tenderness and flavor.
- Resting the meat prevents loss of juices when sliced.
- Use fresh thyme for a brighter, sharper flavor compared to dried herbs.
- Keep the pan hot to achieve a beautiful sear and lock in moisture.
- Use a meat thermometer to cook lamb safely: 130°F for medium-rare, 140°F for medium.
- Marinade can be prepared a day in advance and stored in the refrigerator.
- For variations, swap thyme with rosemary or oregano, add crushed red pepper flakes, or substitute lemon juice with lime or orange juice.
- Consider using coconut oil instead of olive oil for a dairy-free, paleo-friendly option.
- Leftovers can be refrigerated up to 3 days or frozen up to 2 months.
- Reheat gently in a low oven or covered skillet to keep meat tender.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb chop
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 90mg
Keywords: lamb chops, lemon thyme lamb chops, easy lamb recipe, quick dinner, Mediterranean lamb, pan-seared lamb, healthy lamb recipe
