Yesterday, as I folded the 37th fitted sheet I’ve ever owned (seriously, why can’t these things be straightforward?), I found solace in the concept of simplicity. Putting the chaos of life aside for a moment, I took a deep breath and embraced that my journey towards minimalism doesn’t need to be complex, just like those blasted fitted sheets.
Raise your hand if you’ve ever felt overwhelmed by the pandemonium New York offers, only to find solace molding your own little safe haven at home. ????♀️ That’s where my kitchen comes in, a place to create, experiment and recharge. But who says you can’t infuse simplicity into your culinary journey as well?
With today’s recipe, we keep it simple (kind of like the section of my pantry dedicated to a single drawer of artisan salts). By sprinkling a bit of minimalism around, we’ll bring out the essential qualities of our protagonist, the humble lamb chop. The result is a meal that’ll remind you of the beauty of simplicity, in all its marinated glory.
Buckle up, my friends; you won’t believe how satisfying it can be to let the unnecessary complexities of life take the back seat. When you’re through with this post, you’ll possess the secret to enjoying a beautifully simple, yet delicious, lamb chop that might just be the best thing to happen to your dinner table since the introduction of the humble-yet-irreplaceable spork. Let’s dive in, shall we?
Ingredients
- Garlic, 2 cloves – The star of the show, it gives the lamb a subtle hint of garlic flavor.
- Salt, 1 teaspoon – To bring out the flavors of the marinade and the lamb.
- Dijon mustard, 2 tablespoons – Adds a tangy kick and depth of flavor.
- Soy sauce, 1 tablespoon – Adds a depth of flavor and umami taste.
- Lemon juice, 2 tablespoons – Adds a zesty brightness to the marinade and tenderizes the lamb.
- Rosemary, 1 teaspoon – The secret ingredient that gives the marinade an earthy flavor.
- Olive oil, ½ cup – Brings all the ingredients together, adds healthy fats, and helps keep the lamb moist.
Instructions
- Grab a small bowl and toss in 2 cloves of minced garlic, 1 teaspoon of salt, 2 tablespoons of Dijon mustard, 1 tablespoon of soy sauce, 2 tablespoons of fresh lemon juice, and 1 teaspoon of chopped fresh rosemary.
- Gradually mix in ½ cup of olive oil until you get a paste-like consistency.
- Take your lamb chops and give them a good rub down with the marinade. The longer you let them sit, the more flavorful they’ll be. A minimum of 1 hour is good to go, but for maximum flavor, let them sit for up to 12 hours, or even overnight.
- Before you cook the lamb, let it rest for 20 minutes at room temperature so it cooks evenly after marinating and right before cooking.
- For the best lamb chops, always use a meat thermometer and slice against the grain.
- And there you have it, delicious lamb chops with a flavorful marinade. If you’re feeling extra fancy, try pairing it with our herb garlic butter for dipping. And don’t be afraid to experiment and use this marinade on other proteins like pork, chicken or even steak. Happy grilling!
Serving Suggestions for Lamb Chop Marinade
This delicious lamb chop marinade is perfect for a special occasion or just a regular weeknight dinner. Here are a few serving suggestions to make the most of this flavorful marinade.
- Grilled Lamb Chops: The grill is the perfect place to cook up these marinated lamb chops. Make sure to let the lamb rest for 20 minutes at room temperature before cooking. Then, grill the chops until they reach an internal temperature of 145°F and let them rest for 5 minutes before serving.
- Rosemary Lamb Chops with Garlic Butter: After cooking the lamb chops, serve them with a side of herb garlic butter for dipping. This will add an extra burst of flavor to the already delicious chops.
- Lamb Chops with Roasted Veggies: For a complete meal, serve the lamb chops alongside some roasted vegetables like carrots, potatoes, and Brussels sprouts. This will make for a delicious and balanced dinner that everyone will love.
- Lamb Chops with Quinoa Salad: For a lighter option, serve the lamb chops with a quinoa salad. The nutty flavor of the quinoa will complement the rich and savory flavors of the lamb.
FAQ’s
What type of meat can I use this marinade on?
This lamb chop marinade is versatile and can be used on other proteins such as pork, chicken, or even steak.
Can I marinate the lamb for less than an hour?
For best results, marinate the lamb for at least 12 hours, but you can get away with marinating it for at least 1 hour.
Do I need to use a meat thermometer to cook the lamb?
For the best lamb chops, always use a meat thermometer and slice against the grain for optimal cook.
What should I serve with the lamb?
Pair with our herb garlic butter for dipping after cooking.
Is there any alternative ingredient I can use?
If you don’t have fresh rosemary on hand, dried rosemary or thyme can be used as alternatives. Some people like to use honey instead of dijon mustard or use apple cider vinegar instead of lemon juice.
How much marinade should I make for 8 lamb chops?
This recipe is enough for 6 to 8 lamb chops.
Garlic Rosemary Lamb Chops
Equipment
- 1 small mixing bowl
- 1 whisk or fork for mixing
- Meat thermometer
- Baking dish or large plate for marinating
- Grill or grill pan
Ingredients
- 6 (8oz) lamb chops, bone-in
- 2 cloves of garlic, minced
- 1 teaspoon salt
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon fresh rosemary, finely chopped
- ½ cup extra-virgin olive oil
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon dried thyme
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
Instructions
- In a small bowl, mix together the minced garlic, salt, Dijon mustard, soy sauce, lemon juice, fresh rosemary, olive oil, black pepper, dried thyme, honey, and red wine vinegar.
- Place the lamb chops in a large baking dish or on a large plate.
- Pour the marinade over the lamb chops, ensuring each chop is evenly coated.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat the grill or grill pan to medium-high heat.
- Remove the lamb chops from the marinade, shaking off any excess.
- Place the lamb chops on the hot grill or grill pan, searing for about 5 minutes on each side or until the internal temperature reaches 145°F for medium-rare or 160°F for well done.
- Let the lamb chops rest for 5 minutes before serving.
- Serve with a side of your choice and enjoy!
Notes
The marinade can also be used for other proteins, such as chicken or pork, with delicious results.
Pair the lamb chops with a dollop of herb garlic butter for an extra burst of flavor.
Nutrition
