A lovely twist on the classic pan-fried recipe, try these marinated and baked lamb chops to lift them to a new level.
This is such an easy dinner to prepare and cook, I tried it on the in-laws last weekend and it was a great success! My sister-in-law asked for the recipe before we had dessert so they must have been good.
Chump or Rib Chops?
Get some thick-cut lamb chops, if you are going to part-bake them, they keep their succulence and you can serve them pink in the middle. Thinner rib chops run the risk of overcooking and drying out.
Greek Style Marinade
This method of cooking lamb chops is Greek inspired and imparts a wonderful fragrance to the meat while cutting through the fattiness a little. I like to use chump chops when I can get them, they are meatier and don’t dry out so much as the rib ones.
If you want to give the chops that extra lift, make some extra marinade to drizzle over the cooked chops before serving.
Or Cook Them Outdoors on the BBQ
If it’s BBQ weather you can cook them outside as well. Sear them for a minute on either side and finish on a foil-lined hotplate for a few minutes. Make sure to let them rest for 5 minutes before serving.
Pink in the Middle?
I meet a lot of people who are wary of eating lamb which is just cooked ie pink in the middle. Is it safe, the answer is most definitely yes! If in doubt use a meat thermometer, you want between 120℉ (rare) and 160℉ (well done) internal temperature.
No Mint Sauce
Unlike your usual pan-fried chops, these marinated and baked lamb chops don’t need the traditional mint sauce accompaniment. Mint sauce and lemon are not a good mix, far too acidic.
If you really want mint sauce, then make your own, it’s really easy and I have a recipe.
Other Recipes You Maybe Interested in …..
Here’s the Recipe …
Marinated and Baked Lamb Chops
- 8 large Lamb chops
For the marinade:
- 5 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 Zest of a Lemon
- 6 cloves Garlic crushed
- 1 tbsp Fresh rosemary chopped
- 1 tbsp Fresh thyme
- 1 tsp Dried oregano
- 2 tsp Sea salt
- 1 tsp Black pepper
- In a large bowl, whisk together the olive oil with the remaining lamb chop marinade ingredients.
- Place the chops in a large zip top food bag and pour in the marinade. Remove any air from the bag and seal. Give the bag a good massgae to thoroughly coat the chops.
- Marinate the chops in the fridge for a minimum of 30 minutes, preferably for 2 hours or even overnight. Don't marinade for more than 24 hours as the lemon juice will cold cook the meat and it goes mushy.
- Preheat the oven to 375°F/190°C/Fan 170°C.
- Remove the chops from the fridge about 30 minutes before cooking to allow them to come to room temperature.
- While the chops are coming to room temperature, heat a large cast iron griddle pan over medium-high heat until smoking. Add the lamb chops in a single layer, fat side down. Sear for 1 minute, until browned on the bottom, then turn over and sear for 1 more minute until browned on the other side. If cooking 8 lamb chops , you’ll need to do a batch of 4 and then repeat for the remaining 4.
- Place the seared chops on a foil lined baking tray and transfer to the pre-heated oven.
- Roast the chops for about 2-5 minutes for medium-rare to medium, or about 5-8 minutes for medium-well to well done. Don't be afraid to eat the chops pink in the middle.
- Remove lamb chops from the oven and transfer to a plate (do not let them sit on the hot tray or they will overcook).
- Cover with foil and rest for 5 minutes before serving.