Food Fridays: Lamb Chops with Garlic and Herbs
Looking for dinner ideas? Try out this delicious lamb recipe. Marinaded with garlic and herbs like rosemary and thyme, this recipe is jam-packed with flavour and is super easy to make. These lamb chops are also Metabolic Balance-friendly!
It can get boring eating the same types of meat day in and day out, chicken and ground turkey are great, but switching it up with lamb will help give you and your family more variety. Cooking lamb can be intimidating, but by using a marinade and keeping it simple by using just one pan, this recipe couldn’t be easier.
If you’re following our Metabolic Balance Program, you can make this lamb ahead of time and portion it out, pairing it with your serving of vegetables/fruit for lunches and dinners all week long.
Give it a try!
Ingredients
- 2 pounds lamb chops, cut ¾” thick, 4 pieces
- kosher salt, for seasoning
- black pepper, for seasoning
- 1 tablespoon minced garlic
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- ½ teaspoon chopped parsley
- ¼ cup extra-virgin olive oil, divided
Directions:
- Marinate the Lamb Chops – Season both sides generously with salt and pepper. Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl. Rub the paste on both sides and let them marinate for at least 30 minutes at room temperature.
- Sear the Surface – Heat a large 12″ frying pan over medium-high heat. Add 2 tablespoons olive oil. Once hot, add in the lamb chops. Sear until the surface is browned, about 2 to 3 minutes.
- Check For Doneness – Flip and cook until the internal temperature reaches 125°F (51°C) for medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes.
- Rest the Meat – Rest the chops for 10 minutes before serving.
Notes
- Make-Ahead: Marinate the lamb chops in the refrigerator if not cooking within 1 hour.
- Maximum Marination Time: The chops can be marinated for up to 24 hours, but no longer.
Recipe by Jessica Gavin.
