Honey-Lemon Lamb Chops with Olive Relish
30 mins.-4 hrs.
8 Lamb Loin Chops, about 4 oz. each, 1” to 1 ½” thick
1/4 cup fresh lemon juice
2 tablespoons honey
1 tablespoon finely chopped garlic
1 tablespoon chopped fresh thyme leaves
1/2 cup pitted Kalamata olives, chopped
1/4 cup Spanish green olives with pimento, chopped
2 teaspoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons chopped fresh thyme leaves
Black pepper, as desired
Honey and lemon wedges, for serving
- Combine marinade ingredients. Place lamb chops in a resealable plastic food storage bag and add marinade. Marinate in refrigerator 30 minutes to 4 hours, turning once.
- Combine Olive Relish ingredients; refrigerate and reserve.
- Preheat grill or broiler to medium. Remove chops from marinade and discard marinade. Cook lamb chops to medium rare doneness (145 F), 7 to 11 minutes for 1” chops or 15 – 19 minutes for 1 ½” chops, turning once or twice.
- Serve chops with Olive Relish and drizzle with honey, if desired. Garnish with lemon wedges.
Source: American Lamb Board