mediterranean lamb recipe

Super tender grilled lamb chops that have been marinated in Mediterranean spices, garlic, and lemon juice. Serve them with tomato mint quinoa included in this recipe and a little Tztaziki sauce or see other ideas below!

Mediterranean Grilled Lamb Chop Recipe with Tomato Mint Quinoa

garlic paste (or finely minced garlic)

allspice

tsp ground green cardamom

nutmeg

tsp sweet paprika

tsp salt

tsp black pepper

mint leaves

Olive oil

lemon, juice of

dry quinoa,

water

olive oil

garlic cloves, chopped

14.5 oz can petit tomato diced

Salt and pepper

mint

red onion

feta cheese

In a small bowl combine the garlic and spices with 1 tbsp fresh mint leaves and 2 tbsp of olive oil. This makes a rub for the lamb.

Take the lamb chops and rub them each on both sides with the garlic-spice rub. Place the chops in a deep dish with 2 tbsp olive oil, lemon juice and onions. Cover and leave in the fridge for 1 to 4 hours.

20 to 25 minutes before grilling, remove the lamb chops from the fridge and let them rest at room temperature.

Meanwhile, cook the quinoa according to package instructions, adding a dash of salt and olive oil to the cooking water. (For 1 cup of quinoa, you'll add 3 cups of water. Bring to a boil, then cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.)

Now let's add flavor to the cooked quinoa! In a non-stick pan, heat 2 tbsp olive oil over medium heat. Stir in garlic and cook very briefly and then add the canned diced tomato. Season with salt and pepper and cook for 4-6 minutes, stirring occasionally. Now, stir in the cooked quinoa. Once warmed through, add the chopped fresh mint. Stir to combine and remove from heat. Off heat, add chopped red onions, feta cheese and more fresh mint leaves for garnish

Time to grill the lamb chops! Heat an a gas grill (or an indoor grill pan) over high heat (make sure the grill is super hot) add the lamb chops and grill for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare or 3 1/2 minutes for medium (internal temperature should register 125 degrees F for medium-rare or 135 degrees F for medium). Let the chops rest for 10 minutes before serving.

When ready to serve, transfer the tomato mint quinoa to serving bowls, top with 2 lamb chops per person. Enjoy!

I’ve made this several times and it comes out delicious!

I made this recipe this past  Sunday. It was absolutely the best lamb recipe that I  have ever made. The preparation was easy and the results were out of this world.

Yummmm. Made this tonight. Was so delish! Thank you for a lovely recipe!

This Garlic and Herb Crusted Lamb Chops recipe features tender lamb rib chops marinated in a flavorful mixture of garlic, olive oil, fresh parsley, Tabasco sauce, and aromatic herbs. The chops are seared to perfection in a hot pan, then rested and served with a rich garlic butter pan sauce made from stock and butter. Perfect for an elegant yet straightforward dinner, these lamb chops offer a delicious balance of savory and spicy notes with a fresh herb finish.

Garlic and Herb Crusted Lamb Chops Recipe

lbs lamb rib chops, 8 count, cut from a rack of Frenched lamb ribs

garlic cloves, pressed

parsley,

Tabasco original red pepper sauce

tsp fine sea salt

thyme

chicken stock or beef stock

Tbsp unsalted butter, softened

Prepare the Lamb Chops

Pat the lamb chops thoroughly dry with paper towels, making sure to remove any bone fragments. Slice between the ribs to separate the chops into 3/4&#8243; to 1&#8243; thick even portions.

Make the Marinade

In a measuring cup, stir together the pressed garlic, 3 Tbsp olive oil, parsley, Tabasco sauce, salt, black pepper, and dried thyme to create the marinade.

Marinate the Lamb

Place the lamb chops in a non-reactive casserole dish, pour the marinade over them, and thoroughly rub it into all sides of the chops, focusing on the meaty areas. Cover the dish and refrigerate for at least 1 hour or up to overnight for stronger flavor infusion.

Bring to Room Temperature

Remove the lamb chops from the refrigerator about 30 minutes before cooking to allow them to come to room temperature, which helps with even cooking.

Sear the Lamb Chops

Heat a large heavy pan over high heat and add 1 Tbsp of olive oil. Once the oil is hot and shimmering, add the chops in a single layer (you may need to cook in two batches to avoid crowding). Sear each side for 2 to 4 minutes depending on the thickness and your desired doneness (remember the temperature will rise about 5 degrees as the meat rests).

Rest the Lamb

Transfer the seared chops onto a serving plate and tent loosely with foil. Let them rest for 5 minutes while you prepare the pan sauce.

Make the Pan Sauce

Carefully spoon out excess oil from the pan, leaving about 1 to 2 Tbsp along with the tasty browned bits. Add the chicken or beef stock and simmer for 2 minutes to reduce slightly. Turn off the heat, then swirl in the softened butter one tablespoon at a time until the sauce is smooth and glossy.

Serve

Spoon the garlic butter sauce over the lamb chops and garnish with additional fresh parsley if desired. Serve immediately for optimal flavor and juiciness.

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Top 2 mediterranean lamb recipe recipes from across the web

The most viewed mediterranean lamb recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Grilled Lamb Chop Rec...

Garlic and Herb Crusted Lamb Chops ...

The most viewed mediterranean lamb recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine