Rising temperatures, more sun, and longer days mean one thing: lemonade season is just around the corner. And the next time the summer heat hands you lemons, the Post recommends you save a couple and enjoy this savory lamb dish.
Loin Chops with Lemon Honey Thyme Marinade
Makes 4 servings
Preparation time: 5 minutes
Marinate time: 4 hours or overnight
Cook time: 20 minutes
- 4 American Lamb chops (loin, rib, sirloin or shoulder)
- 1/2 cup honey
- 1/2 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper flakes
1. In a small saucepan, combine honey, lemon juice, olive oil, thyme, mustard, salt and pepper flakes. Over medium heat, bring to a slight simmer; remove from heat immediately. Cool. Set aside 1/4 of the marinade for later use.
2. Pierce lamb chops with a fork several times on all sides. Place chops in a plastic food storage bag; coat with marinade. Marinate at least 4 hours or overnight. Remove chops, discarding remaining marinade.
3. Cook times will vary depending on thickness of chops. For 1-inch chops, broil or grill chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Or, pan-fry chops then transfer to a baking sheet; finish cooking at 400°F until desired doneness. Brush with warmed reserved marinade before serving.
Recipe and image provided by the American Lamb Board.
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