While lamb can be enjoyed year round, it is especially accessible to find in stores during the spring around Easter, making this the perfect time to try a new recipe! Whether you are a lamb chop pro or have no experience with it before now, this recipe is quite easy and produces tender, juicy lamb chops! Interestingly enough, if you get New Zealand grass fed lamb it is lower in fat than others, but if you do use that, remember to adjust the macros accordingly, as the ones below are calculated using a traditional lamb chop!
4-6 lamb chops
2 tbsp olive oil
2 large garlic cloves, crushed
1/2 a lemon
1 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves, finely chopped
1/4 tsp coarse sea salt
1/4 tsp pepper
Mix the olive oil with the garlic, herbs, salt, and pepper in a bowl. Then add the mixture onto the lamb, being sure to evenly coat each chop. Once all the chops are covered with the mixture, cover and refrigerate for at least 1-2 hours to let it marinate.
Remove the meat and marination about 45 to 60 minutes before cooking. You want the meat at room temperature when you start cooking.
Heat a grill pan or an outside grill on high heat until it is almost smoking. Place the lamb on the grill and cook for 3 minutes, then flip and cook for an additional 3 minutes. If you want your meat cooked to medium, cook for an additional 30 seconds on each side.
Squeeze the juice of the 1/2 lemon over the lamb and serve.
Nutrition Facts for 1 chop, 4 oz with bone: 372 calories, 29g fat, 7g carbs, 21g protein