Lamb Chops Recipe
servings (2 chops each)
This Lamb Chops Recipe makes a beautiful centerpiece for your Easter dinner or any special occasion! With fresh herbs, garlic, and lime juice, this impressive dish is perfect for a show-stopping meal!
Ingredients
- 4 double-cut lamb chops, French style
- 1 tablespoon sea salt, divided
- ½ cup fresh flat parsley
- 10-12 sprigs fresh thyme
- ½ stick unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, whole
- 1 tablespoon lime juice, freshly squeezed
Instructions
- Place 4 double-cut lamb chops on a platter and generously season chops with about 1/2 teaspoon on each side, then flip and repeat.
- Make marinade by adding parsley, thyme, melted butter, olive oil, garlic cloves, lime juice and the remaining teaspoon of salt into a food processor and run, scraping down the sides as needed (note: you can choose to remove the thyme from the stem- but I do not).
- Smother the lamb chops with marinade and wrap with plastic wrap or aluminum foil and allow them to sit in the fridge for at least 2 hours.
- Rest on the counter for 1 hour prior to cooking, then preheat the oven to 400F.
- Transfer chops to a baking sheet (note: no need to spray or butter) and cook until an instant thermometer reads 105F (between 10-15 minutes depending on the thickness).
- Quickly remove from the oven, raise the rack to the second highest setting and place back in. Change your oven to broil and cook for about another 2 minutes. The temperature should be 115F then allow them to rest on the counter. They should rise to 132F, which is medium rare.
- Serve with desired sides.
Notes
Nutritional value has been calculated for 2 chops per serving.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 2g | Protein: 23g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 1832mg | Potassium: 376mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1106IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 3mg