These herb marinated lamb chops make any meal feel like a special occasion, yet they are so easy to prepare! I love cooking with fresh herbs, and adding lemon zest to the marinate brings so much brightness to the meat. If you aren't serving this for company feel free to pick up the lamb chop and get off all of that delicious meat, I won't tell!! Serve with Roasted Carrots and Rainbow Chard.
Herb Marinated Lamb Loin Chops
Serves 4
8-10 lamb loin chops (on the bone)
1 tbsp chopped fresh mint
1 tbsp chopped fresh rosemary
2 tsp fresh thyme leaves
1 tsp fresh pepper
1 tbsp flaky sea salt
4 cloves garlic minced
Zest of 1 lemon
5 tbs olive oil divided
In a small bowl combine herbs, salt, pepper, garlic and lemon zest. Mash all together with a fork. Add 3 tbsp olive oil and continue to mix until it looks like a paste
Place lamb chops in a resealable bag. Add in marinade and with your fingers rub it around so all of the chops get the herb mixture. Place the bag in the fridge (make sure you it is air tight) and refrigerate for up to 8 hours, minimum 2 hours to really get the flavor.
Remove lamb from fridge about 20 minutes before you start cooking.
Heat a large cast iron or other skilled to medium high heat. Add lamb chops making sure they don’t touch. You can do this in 2 batches if your skillet isn’t large enough. Sear for 3-5 minutes until brown, be sure not to burn. Flip over and sear the other side for 3-5 minutes. With tongs flip lamb on it’s side and sear all the sides for about 30 seconds each. You can check the temperature of the lamb to see if it is done, you want 140 degrees for a nice medium pink. Take lamb chops out of the pan and let rest for at least 5 minutes so the juices redistribute
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