Herbed Lamb Chops
These lamb chops are succulent and flavorful. Perfect for grilling on a mild spring evening, or under the broiler any other time of the year.
Prep Time12 minutes mins
Cook Time10 minutes mins
Total Time27 minutes mins
Course: Main Dish/Lamb
Cuisine: American
Keyword: grilled lamb chops, lamb chops
Servings: 6 people
Calories: 329kcal
Author: Cery
Marinade
- 2 cloves garlic minced
- 1 tsp dried rosemary or 3-4 sprigs fresh
- 1/2 tsp dried thyme or 2-3 sprigs fresh
- 1 tsp course grind black pepper
- 1 Tbsp juice from Preserved Lemons or 1 Tbsp lemon juice and 1 tsp sea salt
- 2 Tbsp oilve oil
Lamb Chops
- 6 lamb chops about 3/4 inch thick or 3 large shoulder chops cut in half
Mix marinade ingredients in a non-aluminum bowl.
Place the chops in a glass container to marinate.
Pour about half the marinade over the chops and then turn them over. Add the rest of the marinade and make sure that both sides are well covered.
Cover the container tightly and put in refrigerator to marinate.
Let marinate overnight. The longer the better.
About 20 minutes before cooking, remove chops from refrigerator and allow them to come to room temperature.
Discard the marinade.
Cook on the grill or under the broiler. Cook for about 5-7 minutes on each side.
Remove from grill, cover, and let rest for 5 minutes.
Calories: 329kcal | Carbohydrates: 1g | Protein: 42g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 129mg | Sodium: 100mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 4mg