Description
Juicy and flavorful Lemon Thyme Lamb Chops marinated in fresh lemon juice, thyme, and olive oil, then pan-seared to perfection. This quick and easy stovetop recipe delivers tender lamb chops with a fragrant citrus-herb aroma, perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
For the Lamb Chops Marinade
- 6 lamb chops (about 1 inch thick)
- Juice of 1 lemon (preferably fresh)
- 1 tbsp fresh thyme leaves (or dried thyme as substitute)
- 2 tbsp olive oil
- Salt and black pepper, to taste
For Garnish
- 1 lemon, quartered
- Fresh thyme leaves
Instructions
- Marinate the Lamb Chops: In a glass bowl, combine the lamb chops, lemon juice, fresh thyme leaves, olive oil, salt, and black pepper. Toss the chops to coat thoroughly in the marinade. Let them rest for 15-20 minutes, occasionally turning the chops to ensure all surfaces absorb the flavors.
- Heat the Skillet: Place a large skillet over high heat and preheat for about 3 minutes until very hot, which is key to creating a good sear on the lamb.
- Cook the Lamb Chops: Arrange the marinated lamb chops on the hot skillet. Reduce the heat to medium and cook each side for 3-4 minutes, allowing the chops to develop a golden-brown crust while maintaining a juicy interior.
- Garnish and Serve: Remove the chops from the skillet and transfer to a serving plate. Garnish with fresh thyme leaves and lemon quarters for an extra zesty touch. Serve immediately while hot.
Notes
- Choose lamb chops about an inch thick with fine grain and smooth fat to ensure tenderness and flavor.
- Use fresh lemon juice instead of bottled for the best bright and fresh citrus flavor.
- Fresh thyme is recommended for a more vibrant taste, but dried thyme works well in a pinch.
- Store leftover lamb chops in an airtight container in the fridge for up to 3 days.
- Reheat leftovers gently on the stove or microwave to retain juiciness.
- Freeze cooked lamb chops in an airtight bag for up to 3 months for best quality.
