Easy and Delicious Lamb Chops Recipe
Easy and Delicious Lamb Chops Recipe. This isn’t your grandma’s fussy lamb dish. This is the kind of lamb that makes you wanna lick your plate clean. Trust me, even if you think you’re “not a lamb person,” this recipe might just convert you. It’s got that perfect balance of savory, tangy, and just a hint of sweet.
So, picture this: it’s a Tuesday night, I’m exhausted, the kids are bouncing off the walls, and my husband is staring at me with that look – the “what’s for dinner?!” look. Usually, I’d panic, but not tonight, baby! I whip out my lamb chops, throw together the marinade (which takes like, five minutes, tops), and BAM! Dinner is served in under half an hour. My hubby always raves about it and my youngest actually asks for seconds. It’s a freakin’ miracle, I tell ya! This recipe has saved my sanity more times than I can count.
Why You’ll Love This Easy and Delicious Lamb Chops Recipe
- It’s seriously FAST. Like, faster than ordering takeout.
- Even if you’re a terrible cook (no judgment!), you can’t mess this up. I’ve proved it. Repeatedly.
- The marinade is so good, you’ll want to put it on everything. Chicken, tofu, your shoe… okay, maybe not your shoe.
- Lamb chops are kinda fancy, so you’ll feel like you’re eating at a restaurant without the restaurant price tag.
- Leftovers? Hello, amazing lamb chop salad for lunch. If they last that long, which they probably won’t.
How to Make It
Alright, here’s the lowdown. First, you gotta grab your lamb chops. I usually get them from the butcher because, well, they look at me funny if I try to sneakily trim them myself in the grocery store (don’t ask). Then, it’s marinade time! We’re talking soy sauce (or tamari if you’re avoiding gluten – I always do!), brown sugar (or honey if you’re feeling fancy), garlic (and don’t be shy with it!), ginger (the fresher, the better!), pineapple juice (trust me on this one!), and a little sesame oil to give it that extra somethin’ somethin’. Whisk it all together like you mean it, then throw those lamb chops in a bag with the marinade. Let it sit in the fridge for at least 30 minutes, but longer is better – like, throw it in there before you head to work and forget about it till dinner time.
When you’re ready to cook, crank up your grill or heat a skillet on the stove. I prefer the grill because, well, it just tastes better. But the skillet works just fine too. Cook the lamb chops for about 4-5 minutes per side, depending on how you like them done. I like mine medium-rare, because I’m a rebel like that. Let ’em rest for a few minutes before you devour them. Seriously, don’t skip the resting part – it makes a difference. And that’s it! Dinner is served. Now, go eat before the kids steal it all.
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Ingredient Notes
- Lamb Chops: Okay, obvious, right? But listen, get good ones. Not the super thin, sad-looking ones. You want something with a little meat on those bones. Also, I sometimes trim off the excess fat if I’m feeling ambitious. Sometimes.
- Soy Sauce (or Tamari): This is the umami bomb that brings everything together. If you’re gluten-free like me, tamari is your best friend. Don’t even think about skipping it.
- Brown Sugar: Adds a little sweetness and helps with caramelization. If you’re out, honey or maple syrup work in a pinch. I once used molasses because it’s all I had. It was…interesting. Not bad, just…intense.
- Garlic: The more, the merrier, in my opinion. I usually use at least 3 cloves, sometimes more. Don’t be afraid to get garlicky!
- Ginger: Fresh is best, but ground ginger will work if that’s all you have. Just use about a teaspoon. And please, don’t use that pickled ginger you get with sushi. That’s just wrong.
- Pineapple Juice: This is the secret ingredient! It tenderizes the lamb and adds a touch of sweetness and acidity. Don’t skip it! I’ve even used crushed pineapple in a desperate moment once. It worked…kinda.
- Sesame Oil: Adds a nutty, toasty flavor. A little goes a long way! Don’t overdo it, or your lamb chops will taste like sesame chicken.
Recipe Steps:
- Whisk together soy sauce, brown sugar, garlic, ginger, pineapple juice, and sesame oil.
- Marinate lamb chops in the mixture for at least 30 minutes.
- Grill or pan-fry lamb chops for 4-5 minutes per side.
- Rest for a few minutes before serving.
- Serve and enjoy!
What to Serve It With
Okay, so these lamb chops are pretty versatile. I usually serve them with some simple sides like rice (because who doesn’t love rice?), roasted veggies (broccoli, asparagus, bell peppers – whatever’s in the fridge), or a big green salad. Sometimes, if I’m feeling extra fancy, I’ll make some mashed potatoes. But let’s be real, most nights it’s just rice and veggies because, well, life.
Tips & Mistakes
- Don’t overcook the lamb! Unless you like shoe leather, aim for medium-rare to medium. A meat thermometer is your friend!
- Make sure your grill or skillet is HOT before you start cooking. You want that nice sear!
- Don’t overcrowd the pan or grill. Cook the lamb chops in batches if you need to.
- If you’re grilling, don’t be afraid to move the lamb chops around to avoid flare-ups.
- I once accidentally used rice vinegar instead of pineapple juice. It was…not good. Don’t do that.
Storage Tips
If you happen to have leftovers (which, again, is unlikely), store them in an airtight container in the fridge. They’ll keep for a couple of days. You can reheat them in the microwave, but they’re honestly pretty awesome cold, too. I’ve totally been known to sneak a cold lamb chop for breakfast. Don’t judge. It’s delicious!
Variations and Substitutions
- No lamb chops? Chicken thighs or pork chops would work too. Just adjust the cooking time accordingly.
- Don’t have brown sugar? Honey or maple syrup are great substitutes.
- If you’re not a fan of pineapple, you could try orange juice or apple cider vinegar instead. But honestly, the pineapple is where it’s at.
- I’ve skipped the sesame oil before when I ran out. It’s still good, just not quite as flavorful.
- Sometimes I throw in a pinch of red pepper flakes for a little heat. But be careful, a little goes a long way!
Frequently Asked Questions
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Easy and Delicious Lamb Chops Recipe
Ingredients
Main Ingredients
- 8 pieces lamb chops about 1 inch thick
- 2 tablespoons olive oil extra virgin
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon lemon juice freshly squeezed
Instructions
Preparation Steps
- Pat the lamb chops dry with paper towels.
- In a small bowl, mix together olive oil, salt, pepper, garlic, rosemary, thyme, and lemon juice.
- Rub the spice mixture all over the lamb chops.
- Heat a skillet over medium-high heat until hot.
- Place the lamb chops in the skillet and cook for 4-5 minutes per side, or until desired doneness.
- Let the chops rest for 5 minutes before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
