Minted Lemon Lamb
Elevate your dinner menu with this exquisite Minted Lemon Lamb recipe that perfectly balances zesty citrus, fragrant mint, and warm spices. Tender lamb chops are marinated in a vibrant blend of lemon juice, honey, garlic, paprika, and cumin, infusing every bite with layers of flavor. After a quick sear for a golden-brown crust, the lamb is paired with a light, aromatic pan sauce made from the reserved marinade and a splash of stock. Topped with fresh mint and a hint of lemon zest, this Mediterranean-inspired dish is as elegant as it is easy to prepare. Perfect for a special occasion or a weeknight treat, this recipe is your go-to for a mouthwatering, protein-packed meal that’s ready in just 35 minutes.
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Ingredients
- 4 pieces Lamb chops (or lamb shoulder)
- 1 cup Fresh mint leaves
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Honey
- 0.25 cup Chicken or vegetable stock (optional, for deglazing)
Directions
Step 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, cumin, paprika, honey, and half of the fresh mint leaves (chopped). Set aside.
Step 2
Pat the lamb chops dry with a paper towel and season lightly with a pinch of salt and pepper on both sides.
Step 3
Place the lamb chops in a resealable plastic bag or a shallow dish. Pour the marinade over the lamb chops, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for more intense flavor.
Step 4
Preheat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil to prevent sticking.
Step 5
Remove the lamb chops from the marinade, reserving the remaining marinade. Sear the lamb chops in the skillet for 3-4 minutes per side, or until they develop a golden-brown crust and are cooked to your desired level of doneness (internal temperature of 135°F for medium-rare or 145°F for medium).
Step 6
If using the optional chicken or vegetable stock, add it to the skillet along with the reserved marinade. Bring the liquid to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan to create a light, flavorful sauce.
Step 7
Transfer the cooked lamb chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
Step 8
Serve the lamb chops drizzled with the sauce from the skillet and garnish with the remaining fresh mint leaves.
Nutrition Facts
| Serving size | (795.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1636.2 |
| Total Fat 123.1g | 0% |
| Saturated Fat 44.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 388mg | 0% |
| Sodium 2893.4mg | 0% |
| Total Carbohydrate 48.6g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 19.3g | |
| Protein 114.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 882.0mg | 0% |
| Iron 32.5mg | 0% |
| Potassium 2805.3mg | 0% |
Source of Calories