Lemon Thyme Lamb Chops | The View from Great Island

Morning everyone — it’s Monday again, can you believe it?  April has just whizzed by.  I’m in one of those roller-coaster periods where I haven’t stopped to take a breath.  Luckily for today’s meal I’m escaping to the heart of France, where they’ve made it a point of pride to stop and smell the lavender.  Every culture harbors a nugget or two of wisdom about food, and what I take from French country cooking is the courage to go ultra simple.  Lemon, good olive oil, fresh thyme, sea salt.  And a hot fire.  The flavors are rich and juicy.  The meat cooks for a mere 2 minutes per side.   Dinner is ready in a flash, and it’s  magnificent.   I’ve been rereading Patricia Wells’ Cooking in Provence in bed all week, can you tell?

Lemon Thyme Lamb Chops | The View from Great Island (2)

Lamb chops haven’t been on my radar much, I don’t know why.  My mom made them all the time, but for some reason I’ve developed a cooking style that doesn’t focus on chops and roasts very often.  But everything that goes around comes around, and I’m slowly finding myself tempted by these cuts again lately.  You’ll want the small lamb chops for this dish, they are only about a 1/2 inch thick.   The meat marinates for just 20 minutes,  so after you’ve set the table and poured yourself a glass of  Bordeaux it’s ready to hit the grill.  If you serve these beautiful chops with couscous and a simple vegetable like I did, you’ll be amazed at how fast it all comes together.

Lemon Thyme Lamb Chops | The View from Great Island (3)

I can already tell that my spring summer obsession is going to be grill marks.  Since I don’t have an outdoor grill I use a good heavy pan on the stove and it works just fine.  The key is letting it get nice and smoking hot before the food touches down.  It not only looks enticing, it enhances the flavor of whatever you’re cooking.  I even grilled the lemons.

Minimal Monday: Lemon Thyme Lamb Chops

Yield: serves 2

What You Will Need

  • 4 lamb chops
  • juice of 1 lemon
  • 1 lemon, cut in half
  • fresh thyme
  • 1/8 cup olive oil
  • sea salt

Instructions

  1. Put the lamb chops in a shallow dish and cover with 1/8 cup of oil, the lemon juice, and a couple of tablespoons of thyme leaves. Cover and let it sit at room temperature for 20 minutes. Turn the chops over a couple of times to allow all surfaces to marinate.
  2. Preheat a stove top grill pan on high heat for about 5 minutes. Lower the hear slightly and grill the chops for about 2 to 3 minutes per side. Don't move them once you put them down so you will get nice grill marks. Grill the lemon alongside the chops.
  3. Serve right away sprinkled with sea salt and more fresh thyme leaves.

Notes

Recipe from At Home in Provence

http://theviewfromgreatisland.com/2014/04/minimal-monday-lemon-thyme-lamb-chops.html

Lemon Thyme Lamb Chops | The View from Great Island (6)
Sprinkle a little sea salt on after cooking so it doesn’t draw out the precious juices before their time.  Lamb is so flavorful, nothing else is needed.  Serve it with couscous and steamed or roasted baby carrots, or asparagus for the ultimate spring dinner.

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Here’s to Monday!

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15 Responses to Minimal Monday: Lemon Thyme Lamb Chops

  1. […] Lemon Thyme Lamb Chops – The View from Great Island […]

  2. […] Lemon Thyme Lamb Chops from the view from great island […]

  3. Much as I love a good lamb chop, I don’t think I’ve ever made them at home. That’s going to change with this recipe, because YUM.

  4. Velva says:

    I have mixed feelings about Monday’s too (smile).

    Your grilled lamb chops look delightful-what a great way to say summer is almost here.

    Velva

  5. Like you, I’m not much of a chops kind of person, but I know for a fact that my husband would be in food heaven if I made some of these for him! Really, only 2 or 3 minutes each side? You’re right, so easy.
    P.S. I can’t help thinking that a nice big Greek salad would go beautifully with this!

  6. your pictures make me drool. they are amazing and these pork chops could NOT look any more delicious

  7. Sue – this is a home run! Easy, beautiful, juicy and delicious – I’m in! Your photos are incredible. So mouthwateringly beautiful! I haven’t eaten lamb chops in a long time.

  8. These look so tasty Sue. It’s coming into Winter in my part of the world, so I will be using my heavy griddle pan inside for the next few months. Love the idea of grilling the lemons too!

  9. Penny says:

    What a beautiful and simple dish Sue. Your pics are awesome. We used to eat lamb chops all of the time, but it has been a while. Will have to rectify that. You have inspired me. Simple good ingredients are always the best.

    • Sue says:

      Thanks Penny, I’ve actually inspired myself, too. I usually go for fish when I need a quick meal, now I’ll have a little more variety.

  10. cheri says:

    Love the grill marks on both the lamb and the lemons, beautiful pics Sue.

  11. Love these flavors, you can never go wrong with lemon and thyme!

  12. What a gorgeous recipe, I am sure there is nothing ‘minimal” about the taste of these chops!

  13. My mouth is watering, Sue. These lamb chops look sensational.

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