Best 8 Lemon And Thyme Lamb Chops Recipes

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**Lemon and Thyme Lamb Chops: A Delightful Fusion of Flavors**

Prepare to tantalize your taste buds with our exquisite Lemon and Thyme Lamb Chops, a culinary masterpiece that seamlessly blends the vibrant zest of lemon with the aromatic essence of thyme. This delectable dish is a symphony of flavors, textures, and aromas that will leave you craving for more. Let's embark on a culinary journey as we explore the intricacies of this dish and uncover the secrets behind its exceptional taste. From the selection of the perfect lamb chops to the masterful infusion of herbs and citrus, every element of this recipe is carefully considered to deliver an unforgettable dining experience.

Let's cook with our recipes!

EASY LEMON-GARLIC LAMB CHOPS



Easy lemon-garlic lamb chops image

Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast.

Provided by Alida Ryder

Categories     Easy Dinner     Gluten free     Lamb     Low Carb     Quick recipe

Time 15m

Number Of Ingredients 9

8 lamb chops (Depending on their size, serve 1-2 per person)
2 tbsp olive oil
juice of 1 lemon, approximately 3-4 tablespoons
2-3 tsp dried oregano
1 tsp chilli/red pepper flakes
2 tsp thyme leaves
4 garlic cloves (crushed)
1 tsp salt
pepper (to taste)

Steps:

  • Pre-heat a cast-iron/stainless steel pan over high heat.
  • Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
  • Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
  • Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized.
  • Remove from the pan and allow to rest for a few minutes before serving with lemon wedges.

Nutrition Facts : Calories 451 kcal, Carbohydrate 1 g, Protein 45 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 149 mg, Sodium 753 mg, ServingSize 1 serving

MARINATED LEMON, THYME AND GARLIC LAMB CHOPS



Marinated Lemon, Thyme and Garlic Lamb Chops image

Made this for dinner last night and it was awesome! I used shoulder lamb chops, but any cut will do. Came out very tender and moist on the barbecue grill. This same recipe can also be used to marinate chicken or pork. It is delicious!

Provided by Marie

Categories     Lamb/Sheep

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup olive oil
1/4 cup fresh squeezed lemon juice
1 tablespoon chopped fresh thyme (or 1 teaspon dried)
1 clove garlic, minced
salt and pepper
4 shoulder lamb chops

Steps:

  • Combine olive oil, lemon juice, thyme and garlic in a shallow dish.
  • Season with salt and pepper to taste, place chops in and turn over once to coat the meat.
  • Cover and marinate in the refrigerator for at least one hour or up to four hours.
  • Cook over high heat on barbecue grill to desired doneness.

Nutrition Facts : Calories 244.2, Fat 27, SaturatedFat 3.7, Sodium 0.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.4, Protein 0.1

GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS



Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme, Grilled Lemons image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup Greek olive oil, plus 2 tablespoons for lemons
6 cloves garlic, finely chopped
1/4 cup thyme leaves, roughly chopped
2 racks of lamb, 8 chops each, trimmed
Salt and freshly ground pepper
8 lemons, cut in 1/2 crosswise
Sprigs oregano and dill, for garnish

Steps:

  • Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
  • Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
  • Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
  • Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.

GRILLED LEMON AND ROSEMARY LAMB CHOPS



Grilled Lemon and Rosemary Lamb Chops image

These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 8

Number Of Ingredients 10

½ cup plain yogurt
1 large lemon, juiced and rind grated
1 tablespoon chile paste
4 cloves garlic, crushed
2 tablespoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cinnamon
8 lamb loin chops

Steps:

  • Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts : Calories 198.4 calories, Carbohydrate 4.5 g, Cholesterol 57.2 mg, Fat 13.6 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 5.8 g, Sodium 361.8 mg, Sugar 1.5 g

LAMB CHOPS WITH LEMON



Lamb Chops with Lemon image

Provided by Michael Symon

Categories     Lamb     Easter     Fourth of July     Low Cal     Backyard BBQ     Dinner     Lemon     Lamb Chop     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)

Steps:

  • Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
  • Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
  • Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

ROSEMARY-THYME LAMB CHOPS



Rosemary-Thyme Lamb Chops image

My father loves lamb, so I make this dish whenever he visits. It's the perfect main course for holidays or get-togethers. -Kristina Mitchell, Clearwater, Florida.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

8 lamb loin chops (3 ounces each )
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons Dijon mustard
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
3 garlic cloves, minced

Steps:

  • Sprinkle lamb chops with pepper and salt. In a small bowl, mix mustard, rosemary, thyme and garlic., Grill chops, covered, on an oiled rack over medium heat 6 minutes. Turn; spread herb mixture over chops. Grill 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 231 calories, Fat 9g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 493mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchange

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1/4 cup olive oil
4 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

GREEK-STYLE LAMB WITH LEMON & THYME



Greek-style lamb with lemon & thyme image

Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals

Provided by John Torode

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 6

18 lamb cutlets or chops
zest and juice 2 lemons
few sprigs thyme , leaves stripped, plus extra to serve if you like
2 garlic cloves , crushed
200ml Greek yogurt
houmous , pitta bread and a bag of salad leaves, to serve

Steps:

  • Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together. Pour over, turn to coat, and marinate at room temp for 15 mins.
  • Mix the yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt. Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking. Scatter with a little more thyme, if you like, and serve with dollops of houmous, some pitta bread and salad leaves.

Nutrition Facts : Calories 578 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 0.35 milligram of sodium

Tips:

  • To ensure the lamb chops are cooked evenly, use a meat thermometer to check the internal temperature. The lamb chops are done when they reach an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
  • If you don't have a meat thermometer, you can also cook the lamb chops until the juices run clear when you pierce them with a fork.
  • To prevent the lamb chops from drying out, baste them with the lemon-thyme butter every few minutes while they are cooking.
  • If you don't have a grill, you can also cook the lamb chops in a grill pan over medium-high heat.
  • Serve the lamb chops immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This Lemon and Thyme Lamb Chops recipe is an easy and delicious way to enjoy lamb. The lemon and thyme add a bright and flavorful touch to the lamb, and the chops are cooked to perfection. This recipe is sure to impress your friends and family, and it's a great way to enjoy a special occasion meal.

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