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Lemon and Thyme Lamb Chops

Lemon and Thyme Lamb Chops

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Diane

Drag that grill out of storage for spring grilling! Make extra marinade to use on grilled vegetables. Serve with a mint sauce and warmed flatbread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Marinate in the refrigerator for 1 hour.
  2. Preheat grill for high heat.
  3. Lightly oil grill grate. Place lamb chops on grill, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness.
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Reviews

Dan'ish
25
8/18/2005

I can't seem to follow any recipes exactly, so of course I changed this one. I added garlic, like 6 cloves chopped, instead of thyme, I used approx 2 TBS fresh-chopped rosemary (I have it growing in my garden), some fresh oregano, and I did use the olive oil, lemon juice and salt/pepper to taste, but I doubled the amounts to marinade the lamb chops. I marinated the chops overnight about 24-30 hours. We grilled it in the next evening. Served with potatoes, grilled veggies, and a nice red wine. Voila, it was GREAT!

JORLICH
21
1/25/2004

quick & easy .... needed more lemon juice. I used dried THYME....it lacked somethiong... maybe fresh THYME would have made a difference.

LAUDIA
20
6/9/2003

This is a wonderful dish, however a few crushed cloves of garlic and rosemary will spice it up even more. Try a boned leg of lamb in place of chops for another treat.