Roasted Lamb Chops
This Greek-style recipe takes humble lamb chops and transforms them into a melt-in-your-mouth dish. Juicy, tender, and full of flavor – these marinated lamb chops are roasted to perfection in their own juices– perfect for a Sunday dinner or a special family gathering
This Greek-style recipe takes humble lamb chops and transforms them into a melt-in-your-mouth dish. Juicy, tender, and full of flavor – these marinated lamb chops are roasted to perfection in their own juices– perfect for a Sunday dinner or a special family gathering
Info
Prep Time:
10mCook Time:
75mDifficulty Level:
Ingredients
- 1.5 kg lamb chops
- Salt & freshly ground pepper
For the marinade:
- ⅓ cup olive oil
- ½ cup dry white wine
- Juice of 2 lemons
- Zest of ½ lemon
- 1 small onion
- 1 garlic clove
- 2 tbsp mustard
- 1 tsp honey
- 2 sprigs fresh thyme
- A few fresh rosemary leaves
- 1 tbsp dried oregano
Directions
Prepare the chops
Lay the lamb chops flat and season both sides generously with salt and pepper.
Make the marinade
In a blender, combine all marinade ingredients and blend until smooth
Marinate the lamb
Place the chops in a large baking dish in a single layer.
Pour the marinade over the chops, making sure each piece is coated.
Let them rest for about 15 minutes, then flip to soak evenly.
Bake
Preheat the oven to 180°C (350°F), fan setting.
Cover the dish with parchment paper (wet and crumpled so it becomes pliable) and seal well.
Roast for 45 minutes.
Finish roasting
Uncover, flip the chops in their juices, and continue baking uncovered for about 20 minutes, until golden, tender, and falling off the bone.
Serve
Spoon the pan juices over the chops and serve hot with crushed roasted potatoes and a seasonal salad.
Recipe Tips
For even more flavor, marinate the lamb overnight in the refrigerator. This allows the herbs, lemon, and mustard to really penetrate the meat, making it even juicier and more aromatic.