Garlic and Herb Lamb Chops Recipe
I can honestly say, this garlic and herb lamb chops recipe is one of the most satisfying dishes I’ve put together recently. The first time I made it, I couldn’t stop swooning over how juicy and flavorful the lamb turned out. It’s a go-to for busy evenings or when I have friends coming over because it’s as impressive as it is simple to prepare.
Ingredients
- Lamb chops
- Garlic minced
- Fresh rosemary chopped
- Fresh thyme chopped
- Olive oil
- Salt
- Black pepper
Instructions
- Combine minced garlic, rosemary, thyme, olive oil, salt, and black pepper in a mixing bowl. Give it a good stir until the ingredients form a fragrant mixture.
- Place your lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over them, ensuring each chop is coated generously. Cover or seal, then refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours or overnight.
- Preheat your grill (or grill pan if cooking indoors) to medium-high heat, about 400°F (200°C). Don’t skip preheating; it ensures even cooking and searing.
- Remove the lamb chops from the marinade and shake off any excess. Place them on the hot grill and cook for about 4-5 minutes on each side, aiming for medium-rare. For other doneness levels, adjust the time slightly.
- Once cooked to your liking, remove the lamb chops from the heat. Allow them to rest for a couple of minutes to lock in the juices. Garnish with fresh rosemary and thyme for an extra aromatic touch. Now, it’s ready to serve!
Notes
- Start Fresh: Fresh herbs give a more vibrant flavor compared to dried ones.
- Room Temperature: Allow the marinated lamb to rest at room temperature for 15 minutes before grilling; this ensures even cooking.
- Use a Thermometer: For precision cooking, use a meat thermometer. Aim for 145°F for medium-rare and 160°F for medium.
- Don’t Skip Resting Time: Giving the meat time to rest after grilling keeps it juicy and tender.