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Lemon Thyme Lamb Chops

Lemon Thyme Lamb Chops have a bright flavor that pairs well with almost anything. These chops are quick and easy to make and are sure to impress your guests. 
Course dinner, Main Course, meat
Cuisine American
Keyword lamb chops, lemon, thyme
Prep Time 5 minutes
Cook Time 7 minutes
resting time 15 minutes
Total Time 27 minutes
Servings 3 people
Calories 311kcal

Ingredients

  • 6 lamb chops
  • juice of 1 lemon
  • 1 tbsp fresh thyme leaves
  • 2 tbsp olive oil
  • salt and black pepper
  • 1 lemon quartered

Instructions

  • In a glass bowl place lamb chops, lemon juice, thyme leaves, olive oil, salt and black pepper. Let it marinate for about 15-20 minutes. Don’t forget to pour marinade over the lamb chops few times to allow all surfaces to marinate.
  • Heat a large skillet on high heat for about 3 minutes.
  • Place the chops on the skillet, reduce the heat to medium-heat and cook for 3-4 minutes each side.
  • Before serving, garnish with fresh thyme leaves.

Notes

  • When you pick your lamp chops, choose chops that are about an inch thick, with a fine grain and smooth fat.
  • Fresh lemon juice is preferable to bottled lemon juice as the flavour is much better.
  • Fresh thyme will give you the best flavour but you can swap for dried thyme if you do not have any.
  • To store: Store leftover lamb chops in an airtight container in the fridge for up to 3 days.
  • To reheat: You can reheat leftovers on the stove or in the microwave. 
  • To freeze: Freeze the cooked lamb chops in an airtight bag for up to 3 months.

Nutrition

Serving: 1/3 | Calories: 311kcal | Carbohydrates: 5g | Protein: 37g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 125mg | Sodium: 776mg | Potassium: 24mg | Sugar: 1g