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Marinated Lamb Chops

Marinated Lamb Chops

Lemon-Rosemary Lamb Chops with Mustard Herb Marinade

Shoulder chops might be lamb's most underrated cut — they've got more flavor than the pricey racks and stay juicy even when you're not watching the clock obsessively. A bright marinade with whole-grain mustard and fresh rosemary penetrates the meat beautifully, while the two-stage grilling method ensures a perfect sear without overcooking.

MediterraneanDinnerGluten FreeKetoPaleoDairy FreeHigh ProteinGrillingLamb
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultymedium

Ingredients

Marinade

  • ½ cuplemon juice, freshly squeezed (about 2-3 large lemons)
  • 2 tbspwhole-grain mustard (Dijon-style preferred)
  • 1 tbspfresh rosemary, finely chopped
  • 3 clovegarlic cloves, minced to a paste
  • 1 tspkosher salt
  • ½ cupextra-virgin olive oil
  • black pepper, freshly ground
  • 4 lamb shoulder chops, bone-in, about 1-inch thick
  • kosher salt for final seasoning

Instructions

  1. Combine the lemon juice, mustard, rosemary, garlic, and 1 teaspoon salt in a medium bowl, whisking until the mustard dissolves completely. Slowly stream in the olive oil while whisking to create a proper emulsion — it should look creamy, not separated. Finish with several generous grinds of black pepper.
  2. Pour the marinade into a large zip-top bag and add the lamb chops, pressing out as much air as possible before sealing. Massage the bag gently to distribute the marinade evenly around each chop. Let them marinate for at least 1 hour at room temperature, or refrigerate for 4 to 12 hours for deeper flavor penetration.
    ⏱ 1 hr
  3. Pull the chops from the marinade and discard the used marinade completely — never reuse it. Scrape off any chunky bits of herbs or garlic with the back of a knife, then pat each chop thoroughly dry with paper towels. This step is crucial for achieving a proper sear.
  4. Set your cast-iron grill pan or heavy skillet over medium heat and let it preheat for 3 to 5 minutes until evenly heated. You'll know it's ready when a drop of water sizzles and evaporates immediately. Bump the heat up to medium-high just before cooking.
    ⏱ 5 min
  5. Season the chops generously with kosher salt on both sides, then place 2 chops in the hot pan. Don't move them for the full 3 minutes — you want deep, golden grill marks that release easily when they're ready.
    ⏱ 3 min
  6. Rotate each chop exactly 45 degrees to create that classic crosshatch pattern, then cook for another 3 minutes without moving them. The marks should be dark and distinctive. Transfer these chops to a plate temporarily.
    ⏱ 3 min
  7. Repeat the same searing process with the remaining 2 chops — 3 minutes, rotate 45 degrees, 3 more minutes. The pan should maintain its heat well between batches.
    ⏱ 6 min
  8. Return the first batch of chops to the pan and reduce heat to medium-low. Cook for 2 minutes more for medium-rare doneness — they should feel slightly firm but still give when pressed. Repeat with the second batch, keeping the first chops warm.
    ⏱ 4 min
  9. Transfer all chops to a cutting board and let them rest undisturbed for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring each bite stays moist and flavorful.
    ⏱ 5 min