Description
Succulent lamb chops marinated with fresh herbs and garlic, seared to perfection.
Ingredients
Scale
- 6 lamb chops (rib chops)
- to taste salt and pepper
- 2 tbsp extra virgin olive oil (to fry)
- 1 tbsp fresh thyme (finely chopped)
- 1 tbsp dried oregano (Greek oregano preferably)
- 1 tbsp fresh rosemary (finely chopped)
- ½ tbsp fresh mint (finely chopped)
- 2 garlic cloves (minced)
- 4 tbsp extra virgin olive oil
- to serve lemon wedges
Instructions
- Season your chops liberally with coarse salt and freshly ground pepper.
- Prepare the marinade: combine the thyme, oregano, rosemary, mint, garlic and olive oil in a small bowl.
- Rub the marinade over the lamb, massaging it into the meat, and leave for up to 20 minutes at room temperature.
- Heat a large skillet over high heat for 30 seconds. Add the olive oil and heat until it slides easily around the skillet.
- Reduce heat to medium-high and add the chops. Sear until they are well browned on the first side, about 3 minutes. They should be cooked medium rare 57°C (135°F) if checked with a meat thermometer.
- Flip the chops over and cook for another 3-5 minutes (depending on thickness).
- Transfer the chops to a warm plate and leave them to rest for 5 minutes. This will allow the proteins in the meat to relax for maximum juiciness!
- Serve with lemon wedges on the side and a green salad or choose from your favourite side dishes.
Notes
- For best results, allow the lamb to marinate for at least 20 minutes.
- Cooking times may vary based on the thickness of the chops.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 chops per serving
- Calories: 350
- Sugar: 0g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg