Marinated and Baked Lamb Chops
Lamb chops marinated in garlic, herbs and lemon.
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 775kcalCarbohydrates: 5gProtein: 84gFat: 45gSaturated Fat: 13gFiber: 2gSugar: 1g
Need any kitchen stuff to make this recipe?Check out my shop!