| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr 10 min |
| Cook: | 20 min |
| Yield: | 6-8 servings |
Ingredients
- 3 cloves garlic, smashed
- 2 lemons, halved and thinly sliced
- 1/2 cup extra-virgin olive oil
- 6 sprigs mint, leaves torn
- 4 large sprigs rosemary, leaves torn
- 16 baby lamb chops (2 1/2 to 3 pounds), bones frenched
- 2 teaspoons paprika
- Kosher salt and freshly ground pepper
Instructions
- Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
- Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 518 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 21 g |
| Cholesterol | 91 mg |
| Sodium | 460 mg |
Reviews
Easiest and best lamb chops I have EVER eaten! A keeper recipe for sure!
Absolutely delicious. I cook these in the air fryer. Superb. Have bookmarked this recipe.
I was told last night that these are the best lamb chops they’d ever eaten. I don’t like lamb and I LOVED THESE. Great flavors and they look beautiful as well.
I’ve wanted to start cooking lamb for a while now and this was my first attempt at it. Very good first try and lamb will now be a part of our diet on a relatively regular basis.
I used this marinade to serve approximately 100 guests at a benefit event (20 racks cut into baby chops, and grilled. It was marvelous. It imparted a nice fresh accent, that that allowed the flavor of the lamb to prevail. Many guests asked for the recipe, all all comments were raves.