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Perfect Marinated Lamb Chops

This easy marinated lamb is a delicious, easy, and impressive dinner you can make almost entirely in advance! The lamb is marinated in garlic, mint, and lemon before being seared to perfection and served with a creamy ricotta and fresh gremolata. Trust me, your family will love this one! 
Prep Time20 mins
Cook Time10 mins
Hands-Off Time12 hrs
Total Time12 hrs 30 mins
Course: Main Course
Cuisine: Italian
Keyword: Lamb
Servings: 2
Calories: 796kcal

Ingredients

For the Marinade

  • 4 Lamb Chops frenched or shoulder
  • 2 garlic cloves smashed
  • 1 tbsp freshly squeezed lemon juice
  • 4 large fresh mint leaves
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp espresso rub optional, but encouraged*

For the Whipped Ricotta

  • 1/2 cup whole milk ricotta
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the Mint Gremolata

  • 2 tbsp fresh mint leaves julienned
  • 2 tbsp fresh basil leaves julienned
  • 1/4 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp grated garlic
  • 2 tsp olive oil

Additional Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 clove of garlic smashed
  • Orzo optional
  • Roasted Broccolini optional

Instructions

Marinade the Lamb

  • Combine all of the marinade ingredients in a large bag (or shallow bowl). Make sure each lamb chop has been coated on both sides. Allow the lamb to sit in the fridge overnight. If you’re short on time, shoot for at least two hours.
  • Make the Whipped Ricotta
  • In the bowl of a food processor, add the ricotta and olive oil. Pulse on high until the ricotta becomes smooth and creamy— about 1 minute. Season with salt and pepper. Refrigerate until ready to use.

Make the Gremolata

  • Combine all the ingredients in a small bowl and let them sit for at least 30 minutes before serving so the lemon juice can mellow the raw garlic flavor.

To Cook the Lamb

  • Heat 1 tbsp of olive oil in a cast iron skillet over medium-high heat until it is almost smoking. If it begins to smoke, remove it from the heat for a few seconds so it can cool down slightly.
  • Using large tongs, place each lamb chop in the skillet and cook it without moving for 3 minutes.
  • Flip each lamb chop. Add the butter and smashed garlic clove. Gently baste the top of the lamb chops with the melted butter. Cook for an additional 3 minutes (for medium rare) or until your desired doneness.
  • Serve by smearing the whipped ricotta on the bottom of the plate. Top with lamb chops, followed by gremolata. Enjoy.

Notes

*Espresso Rub is not the same thing as espresso or instant espresso. You can find espresso rub in the spice section of most grocery stores but if you can't find it, it will still be delicious without it. 
Final Cooking Temperatures: 
Rare: 120ºF
Medium-Rare: 125ºF
Medium: 130ºF
Well Done: 145ºF
Remember that these are the final temperature goals. You should remove the lamb from the pan 5-10 degrees below your final goal as it will continue to cook while it rests. 

Nutrition

Calories: 796kcal | Carbohydrates: 3g | Protein: 84g | Fat: 48g | Saturated Fat: 13g | Cholesterol: 257mg | Sodium: 1431mg | Potassium: 1100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 568IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 8mg