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Cooked lamb chops arranged on a platter with parsley-mint sauce and lemon wedges.
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5 from 2 votes

Mediterranean Lamb Chops

Juicy lamb seasoned with garlic, lemon, rosemary, and thyme makes these Mediterranean Lamb Chops a flavorful dinner, served with a fresh parsley-mint sauce.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Mediterranean
Servings: 4 servings
Author: Mariam Ezzeddine

Ingredients

For the Lamb Chops

  • 8 pieces lamb chops approx 2-3 lb
  • ¼ cup olive oil
  • 2 tablespoons garlic finely chopped
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh rosemary chopped
  • 1 tablespoon fresh thyme
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

For the Herb Sauce

  • 1 cup fresh parsley
  • ⅓ cup fresh mint leaves
  • ¼ cup olive oil
  • 1 whole garlic clove
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
US Customary - Metric

Instructions

  • In a small bowl, combine the olive oil, garlic, lemon juice, rosemary, thyme, cayenne pepper, salt, and black pepper for the marinade.
  • Pour the marinade over the lamb chops and coat them well. Allow the lamb chops to marinate for at least 30 minutes or overnight.
  • Heat a griddle or grill pan over medium-high heat. Add the lamb chops and cook for 8-10 minutes, turning them often, until cooked through.
  • For the herb sauce, add the parsley, mint leaves, olive oil, garlic, lemon juice, salt, and pepper to a food processor. Process until smooth, then transfer the sauce to a bowl.
  • Transfer the cooked lamb chops to a serving plate and drizzle the herb sauce on top. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • Use an instant-read thermometer to check the lamb chops. Insert it into the thickest part of the meat without touching the bone. Cook to at least 145°F, then rest for 3 minutes before serving.
  • Cook the lamb chops in batches if your pan feels crowded. Leave some space between each chop to help them brown instead of steam.
  • Keep the herb sauce separate from leftover lamb chops. Spoon it over the lamb after reheating rather than warming the sauce with the meat.

Nutrition

Calories: 263kcal | Carbohydrates: 5g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 2mg | Sodium: 449mg | Potassium: 162mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1615IU | Vitamin C: 30mg | Calcium: 48mg | Iron: 2mg