Lemon Herb Lamb Chops Recipe

lemon_herb_lamb_chops

Lemon Herb Lamb Chops

Lamb Chops are special treat in my house.  Being Greek, I grew up eating a ton of lamb.  Not just the lamb chops, but the whole lamb roasting on a spit at Easter and other special celebrations with my big fat Greek family.  The kids would all line up to get a piece of the crunchy skin as it was roasting over the coals.  Now that I have my own kids, the tradition continues.  My six year old absolutely loves lamb chops.  It’s hands down her most favorite food and it’s the single meal she ordered herself every night for 3 weeks from the restaurant menus when we went to Greece last summer.  Roasted lamb with the right seasonings and lemon juice is amazing.  Forget about mint jelly – there is no gaminess when you prepare lamb the right way.

This lemon herb lamb chops recipe uses Greek yogurt to tenderize the lamb before cooking.  You marinate the lamb chops in a mixture of yogurt, lemon juice, garlic, rosemary and salt and pepper for at least 30 minutes, or up to overnight.  The garlic and lemon flavors infuse the meat the longer you let it sit, making for juicy, tender lamb chops every time.

Right now you can get lamb loin chops on sale for just $5/lb at Safeway during the HOT 3 Day Sale through September 10th.  Check out additional meal ideas based on sale ingredients at Safeway here.

Lemon Herb Lamb Chops

lemon_herb_lamb_chops

Lemon Herb Lamb Chops

Lamb loin chops are tenderized with Greek yogurt then seasoned with garlic, fresh herbs and lemon juice, then pan seared to perfection every time.
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Course: Main Course
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 367kcal

Ingredients

  • 1 cup 0% fat Greek yogurt
  • 1 Tbs minced rosemary
  • 3 cloves garlic minced
  • juice of 1/2 lemon
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 lbs Open Nature® lamb loin chops
  • 1 Tbs extra virgin olive oil

Instructions

  • In a medium bowl, combine yogurt, rosemary, garlic and lemon juice. Reserve 1/2 cup of yogurt sauce to serve with lamb. Place lamb chops on a plate. Season both sides with salt and pepper. Coat each side of lamb with yogurt. Cover with plastic wrap and let sit on counter for 30 minutes, or in refrigerator for up to 12 hours.
  • Wipe excess sauce from chops. Heat a 12-inch sauté pan on medium-high heat, about 3 minutes. Add oil and let heat for 1 minute. Add chops and cook 3-4 minutes, until golden. Flip and cook 3 minutes or until internal temperature of 140°is reached, for medium-rare. Place on plate and tent loosely with foil. Let rest 5 minutes. Serve.

Notes

Pro Tips:
1. Lamb cooks quickly, so it's important to watch carefully and not overcook. Use an instant read meat thermometer to know when the chops are cooked to 145° for medium rare or 160° for medium. To measure the temperature in the chops, stick the thermometer in sideways.
2. For a tangy garnish, top chops with fresh lemon zest.

Nutrition

Calories: 367kcal

Watch this video from our friends at Safeway to see how easy Lemon Lamb Chops can be prepared:

lemon herb lamb chops

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