Herb & Lemon Marinated Lamb Chops


  • 4 T. olive oil
  • 4 T. lemon juice
  • 1 tsp. salt
  • 2 T. fresh (or 1 T. dried) rosemary leaves, crushed or 2-3 T. fresh mint leaves, crushed
  • 8 (1-inch/2.5 cm) or 16 (1/2-inch/1.5 cm) lamb chops
  • 1-2 T. additional olive oil for browning



  1. Combine the olive oil, lemon juice, salt and herbs.Place chops in a plastic bag and pour marinade over them, tossing to make sure they are well coated. Seal bag and marinate for at least one hour.
  2. Drain marinade from lamb chops.
  3. Heat remaining olive oil in a heavy skillet over high heat. Add drained chops and brown quickly, about 3 minutes per side. Transfer to an ovenproof pan and bake at 400° F (200° C) until desired doneness. This will depend largely on how thick your chops are, and how done you like your them. Thicker chops will take 10-15 minutes. Thinner chops may take only 5-10 additional minutes. It is also possible to bake thinner chops without browning them first. If you choose this method, I recommend using a dark metal baking pan, placed on the lower shelf of the oven, and raising the oven temperature to 450° F (230° C).
  4. Cover with foil and allow to rest 5-10 minutes before serving.
  5. This same marinade can be used with a leg of lamb. Roast at 450° F (230° C) for 20 minutes. Reduce the oven temperature to 325° F (160° C) and continue to roast until 145° F (68 degrees C) is medium-well Avoid overcooking your lamb as it can become dry and tough.


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