Marinated Lamb Chops Recipe

Name: Marinated Lamb Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 cloves garlic, sliced; 3 shallots, sliced; 2 sprigs rosemary; 2 sprigs thyme; 1 teaspoon red pepper flakes; 1/2 cup extra-virgin olive oil; 1 teaspoon salt; 8 lamb loin chops; 1 teaspoon sea salt; 1 teaspoon pepper; 2 lemons

Servings: persons

3 cloves garlic, sliced
3 shallots, sliced
2 sprigs rosemary
2 sprigs thyme
1 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
1 teaspoon salt
8 lamb loin chops
1 teaspoon sea salt
1 teaspoon pepper
2 lemons

1
Combine garlic, shallots, rosemary, thyme, red pepper flakes and olive oil in a large Ziploc bag.
2
Add lamb chops.
3
Marinate overnight in the refrigerator.
4
Preheat the broiler and bring the lamb to room temperature removing any of the garlic, pepper flakes, herbs, shallots or excess olive oil that might have stuck to the meat.
5
Season with salt and pepper and broil for approximately 3 minutes on each side.
6
Allow to rest for 10 minutes before placing back in the broiler for 2 more minutes for medium-rare.
7
The resting process allows the meat to redistribute its juices throughout the meat preventing dryness.
8
Squeeze a little lemon, garnish with rosemary and a drizzle of olive oil and season to your liking with sea salt before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cloves garlic, sliced, 3 shallots, sliced, 2 sprigs rosemary, 2 sprigs thyme, and more.

Yes, Marinated Lamb Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Lamb Chops

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