Tuesday, March 13

Lemon & Garlic Lamb Chops




Now that we rolled our clocks forward, I feel like spring has really sprung. I celebrated with lots of new veggies from our farmer’s market, some bright orange tulips to brighten up our bedroom, and grilled lamb chops. Lamb is such a spring-time food (perfect for an upcoming Easter meal) and stands up really well to a simple but flavorful lemon-garlic marinade. I like to marinate the meat overnight and then quickly grill it right before serving. I paired it with tabbouleh and drizzled some store-bought tzatziki sauce on top for a Mediterranean-inspired meal, but it would also be great alongside some roasted new potatoes or baby vegetables.

Lemon & Garlic Lamb Chops:
  • Combine the juice of 2 lemons, the lemon halves, 1/4 c. olive oil, 4-5 large chopped garlic cloves, 1 tbsp. dried herbs,* salt, and pepper in a large resealable bag.
  • Add in 1 lb. double-cut lamb chops (about 4 total), seel the bag, and place in the fridge overnight.**
  • Remove the lamb from the marinade and scrape off any large clinging pieces of garlic.
  • Season lightly with salt and pepper and let sit at room temperature for 30-60 minutes.
  • Grill chops for 4 minutes a side on a hot grill, or until cooked to your liking.
  • Let rest for 10 minutes, then divide onto plates and drizzle with tzatziki sauce (optional).

Serves two
*I used these. You can also use any fresh herbs you have on hand.
** Or less, if you don't have time. Turn the meat occassionally to make sure the marinade gets distributed evenly.