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Tender, juicy lamb chops seared to perfection with a fragrant crust of fresh garlic, rosemary, and thyme. An elegant and incredibly simple dish that comes together in under 30 minutes, perfect for a special weeknight dinner.
Temper and Prepare the Lamb
Create the Herb Rub and Marinate
Sear the Lamb Chops
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Tender, juicy lamb chops seared to perfection with a fragrant crust of fresh garlic, rosemary, and thyme. An elegant and incredibly simple dish that comes together in under 30 minutes, perfect for a special weeknight dinner.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 879.19 calories per serving with 60.92g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Rest and Serve
Substitute rosemary and thyme with other robust herbs like oregano, marjoram, or sage. A tablespoon of chopped fresh mint can also add a classic pairing for lamb.
Add 1/2 teaspoon of red pepper flakes to the herb mixture for a gentle kick of heat.
Incorporate the zest of one lemon into the marinade for a brighter, more aromatic flavor profile.
Before applying the herb rub, brush each lamb chop with a thin layer of Dijon mustard for a tangy and flavorful crust.
Lamb is a complete protein source, providing all essential amino acids necessary for muscle growth, tissue repair, and maintaining overall body function.
This dish contains heme iron from lamb, which is more easily absorbed by the body than iron from plant sources. Iron is crucial for forming red blood cells and preventing anemia.
Lamb is a great source of B vitamins, particularly B12 and niacin. These vitamins are vital for energy metabolism, brain function, and maintaining a healthy nervous system.
Garlic, rosemary, and thyme are not just for flavor; they are loaded with antioxidants and compounds that have anti-inflammatory properties, supporting overall immune health.
A serving of two lamb chops prepared this way contains approximately 550-650 calories, depending on the size and fat content of the chops.
Yes, in moderation. Lamb is an excellent source of high-quality protein, iron, and B vitamins. However, it is also higher in saturated fat than some other meats. This dish can be part of a balanced diet, especially when served with plenty of vegetables.
You can, but the flavor will be different. The general rule is to use one-third the amount of dried herbs as fresh. For this recipe, you would use about 2 teaspoons of dried rosemary and 1 teaspoon of dried thyme.
The most reliable method is to use an instant-read meat thermometer. For lamb chops, the target temperatures are: Rare: 125°F (52°C), Medium-Rare: 135°F (57°C), Medium: 145°F (63°C), Well-Done: 160°F (71°C).
Absolutely! Preheat your grill to medium-high heat. Grill the chops for 3-5 minutes per side for medium-rare. The direct flame will add a delicious smoky flavor.
Resting allows the muscle fibers in the meat to relax and reabsorb the juices that were pushed to the center during cooking. Skipping this step will result in a dry, less flavorful chop as the juices will run out onto your plate when you cut into it.