Oven-Roasted Lamb Chops
Serves: 2
2H15M
Prep: 2H
Cook: 15M
5.0
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Recipe Preparation
- 2.5 lbs bone-in lamb chops, separated
- 1/2 white onion, diced
- 1 tbsp minced garlic
- 1/2 tbsp fresh thyme, finely chopped
- 1/2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh mint leaves, finely chopped
- Juice of a 1/2 lemon
- 1/3 tbsp lemon zest
- Salt & black pepper (to taste)
Recipe Instructions
1
In a bowl, combine diced white onion, minced garlic, chopped thyme, rosemary, mint, fresh lemon juice, lemon zest, salt, and black pepper to create the marinade.
2
Rinse and pat dry the lamb chops. Place them in a large bowl or container and pour the marinade over. Seal and refrigerate for at least 2 hours (overnight is recommended) to allow the flavors to fully infuse.
3
Preheat a charcoal grill to medium-high heat. Remove the lamb chops from the marinade and place them on the grill. Cook for about 4–5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium-rare, adjusting based on your desired doneness. Remember to use a ThermoPro TP19H Digital Instant-Read Meat Thermometer to monitor your temperature.
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