The Best Mediterranean Lamb Chops Recipe

mediterranean lamb chops with rosemary and lemon slices.

Enjoy these rich and flavorful Mediterranean lamb chops! They are marinated in olive oil, garlic, and zesty lemon and then cooked to perfection in less than 10 minutes. Perfect for busy weeknights or entertaining guests.

Course Main Course

Cuisine Mediterranean

Diet Diabetic, Low Lactose

Prep Time 10

Cook Time 6

Marinating time 1

Servings servings

Calories 698kcal

Author Adina

Equipment

Large cast-iron skillet , griddle pan, or frying pan
Large zip-lock bag or shallow dish for marinating

Ingredients

12 lamb rib chops frenched, Note 1
¼ cup extra-virgin olive oil 60 ml
1 tablespoon white wine vinegar or red wine vinegar
1 tablespoon lemon juice freshly squeezed
2 garlic cloves grated
2 sprigs fresh rosemary ½ a tablespoon when finely chopped, Note 2
1 teaspoon fine sea salt
½ teaspoon ground black pepper
pinch of red pepper flakes or cayenne pepper, to taste

Instructions

Make the Mediterranean marinade: Whisk all the ingredients for the marinade in a small bowl.
¼ cup extra-virgin olive oil +1 tablespoon white wine vinegar + 1 tablespoon lemon juice + 2 garlic cloves + 2 sprigs fresh rosemary + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + pinch of red pepper flakes
Marinade lamb chops: Place them in a zip-lock bag. Pour the marinade over them, ensuring all chops are coated evenly. Seal the bag tightly and refrigerate for 1 to 4 hours. Remove them from the fridge about 30 minutes before cooking (Notes 3,4).
12 lamb rib chops
Cook lamb chops: Heat the skillet or grill pan on high heat. Cook the chops on one side for 2 to 3 minutes (Note 5). Flip them and cook them for 3 minutes on the other side.
Rest the lamb chops for a few minutes before serving.

Notes

Rib lamb chops from a rack. Thaw them overnight in the refrigerator if frozen. If not pre-cut, separate them by slicing between the bones with a sharp knife. Typically, 12 ribs will serve four people as a main dish or 6 as an appetizer.
Rosemary: Sub fresh rosemary with about 1 teaspoon of dried. You can use other herbs instead: mint, oregano, thyme, parsley, etc.
Marinating dish: Use a shallow dish instead of a bag. In this case, turn the chops in the marinade at least once during the marinating time.
Marinating time: Marinate the chops for at least one hour. I marinate them for about 4 hours most of the time.
Cooking time and internal temperature: For medium-rare chops, cook them for about 5 minutes in total (2 minutes on one side, then 3 on the other) until the internal temperature reaches 135°F/ 54°C. For medium, cook them for 6 minutes (3 minutes per side) until the internal temperature reaches 145°F/ 63°C.

Nutrition