Lamb Chops with Mustard, Balsamic Vinegar, and Herb Marinade
Prep Time 20 minutes mins
Cook Time 7 minutes mins
Resting Time 30 minutes mins
Total Time 45 minutes mins
Servings 4
Calories 253.83 kcal
Calories: 253.83 kcalCarbohydrates: 1.73 gProtein: 0.71 gFat: 27.81 gSaturated Fat: 3.69 gSodium: 1.2 mgFiber: 0.63 gVitamin A: 1.23575 IUCalcium: 22.33 mgIron: 0.71 mg
- 12 to 16 rib lamb chops about 1/2 inch thick
- 2 tbsp balsamic vinegar
- 2 large garlic cloves peeled and crushed
- 2 tsp Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1 tbsp finely minced fresh rosemary
- 1 tbsp finely minced fresh thyme
- 1 tsp dried oregano
- Coarsely ground black pepper
- Coarse salt
Place the chops in a shallow dish.
Combine the vinegar, garlic, mustard, and 6 tablespoons of the oil in a bowl and whisk until well blended. Add the herbs, season with coarse pepper, and pour over the chops. Marinate at room temperature for 30 minutes.
Heat the remaining 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Remove the lamb chops from the marinade, add the chops, without crowding the skillet, and saute until browned on both sides, about 6 to 7 minutes. Sprinkle with coarse salt and transfer to a platter. Serve hot or at room temperature.
Remarks: These marinated chops are also delicious seared quickly either on a gas or charcoal grill over white-hot coals.