chillyfillmores
Emma Keys
8 lamb chops (loin or rib) 4 cloves garlic, minced 2 tablespoons fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 1/4 cup olive oil 2 tablespoons lemon juice Salt to taste Freshly ground black pepper to taste 1 teaspoon Dijon mustard (optional)
Ingredients
02
Combine minced garlic, chopped rosemary, thyme, olive oil, lemon juice, salt, and pepper. Whisk well to blend the flavors.
03
Rub the marinade generously over the lamb chops. Let them marinate for at least 1 hour, or overnight in the fridge for deeper flavor.
04
Heat a cast iron skillet over medium-high heat. Add a light coat of oil and allow it to become shimmering hot before cooking.
05
Place lamb chops in the skillet. Sear each side for 3–4 minutes until browned and cooked to desired doneness—medium-rare is ideal.
06
Transfer lamb to a plate and let rest for 5 minutes. This allows juices to redistribute, keeping the meat tender and flavorful.
07
Serve with roasted vegetables, mashed potatoes, or a fresh salad. Garnish with herbs and lemon zest for a refined presentation.