Garlic & Herb Crusted Lamb Chops

 

Ingredients:

- 8 lamb chops (French-trimmed if possible)

- 4 cloves garlic, minced

- 2 tablespoons fresh rosemary, finely chopped

- 1 tablespoon fresh thyme leaves

- 1 teaspoon paprika

- 1 teaspoon ground black pepper

- 1 1/2 teaspoons salt

- 3 tablespoons olive oil

- 1 tablespoon lemon juice

For the mushroom balsamic glaze:

- 1 tablespoon olive oil

- 1 cup mushrooms, sliced

- 2 cloves garlic, minced

- 1 teaspoon fresh rosemary

- 1/2 cup beef broth

- 3 tablespoons balsamic vinegar

- 1 tablespoon honey or date syrup

- Salt and pepper to taste

For serving:

- Creamy mashed potatoes or cauliflower purée

- Fresh rosemary sprigs (for garnish)

Directions:

1. In a small bowl, combine minced garlic, rosemary,

thyme, paprika, black pepper, salt, olive oil, and lemon

juice. Mix into a paste.

2. Rub the garlic herb mixture generously onto both sides

of the lamb chops. Let marinate at room temperature for

30 minutes, or cover and refrigerate for up to 4 hours.

3. Heat a large skillet or grill pan over medium-high heat.

Sear the lamb chops for 3–4 minutes on each side,

depending on thickness and desired doneness. Transfer

to a plate and cover loosely to rest.

4. In the same skillet, add 1 tablespoon olive oil. Sauté

sliced mushrooms for 3–4 minutes until golden.

5. Add garlic and rosemary, cooking until fragrant. Pour

in beef broth, balsamic vinegar, and honey. Stir and

simmer until sauce thickens slightly, about 4–5 minutes.

Season with salt and pepper to taste.

6. Return the lamb chops to the pan briefly, spooning

sauce and mushrooms over them to coat.

7. Serve hot over mashed potatoes or a smooth

cauliflower purée. Drizzle with extra glaze and garnish

with fresh rosemary.

Prep Time: 15 minutes | Cooking Time: 20 minutes |

Total Time: 35 minutes

Kcal: 430 kcal | Servings: 4 servings