Lamb chops with lemon thyme and honey

Lamb chops with lemon, thyme and honey

These lamb chops are a fantastic choice when you’re craving a succulent dish that’s quick to cook and yet feels a little bit special. The zesty, sweet and earthy marinade beautifully complements the lamb, creating a tasty celebration of spring on a plate – especially when served with tender asparagus, buttered peas and lemon-roasted baby potatoes.

Marinate: 1–2 hrs

Cooking: 11–13 mins

Serves: 4 

Difficulty: easy 

Download recipe

Lamb chops with lemon thyme and honey

Ingredients

  • 8–12 lamb chops
    (2–3 per person, depending on appetite)
  • 3 tbsp runny honey
  • 2 lemons, zest and juice
  • 3 cloves of garlic, crushed
  • 5–6 sprigs of fresh thyme
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

Recipe

  1. In a bowl or shallow dish, mix the honey, lemon zest and juice, garlic, thyme, olive oil, salt and pepper.
  2. Place the lamb chops in the marinade, turning to ensure they are evenly coated. Cover and leave in the fridge for 1–2 hours, or longer for a deeper flavour). Allow the meat to return to room temperature about 30 minutes before cooking.
  3. Warm a frying pan over a medium-high heat. Sear the chops for 3–4 minutes per side (depending on thickness), until golden on the outside and just pink in the centre. Cook a little longer if you prefer them well done.
  4. Let the meat rest for 5 minutes before serving to retain its juices. Drizzle with any extra pan juices or a final squeeze of lemon.

 

Serve with lemon-roasted baby potatoes (roast halved baby potatoes with lemon wedges, all coated in olive oil and seasoned with rosemary, salt and pepper) and a medley of buttered peas and asparagus.

 

 

For another dish that feels indulgent without being heavy, try our balsamic lamb steak salad – perfect for showing a little love without spending all day in the kitchen.