Spring Lamb Chops with Lemon-Thyme - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Spring Lamb Chops with Lemon-Thyme


Recipe from Chef John Folse

Prep Time: 1 Hour

Yields: 8 Servings


There is no better meat for the Easter table than spring lamb. Although most cooks would consider roasting a leg of lamb, I prefer the simpler method of marinating and roasting the 4-bone lamb racks with a nice lemon-thyme rub. A platter of these sliced chops garnished with mint, makes a beautiful Easter centerpiece.


2 (4-bone) lamb racks, frenched

4 tbsps fresh lemon juice

3 tbsps grated lemon zest

3 tbsps minced fresh thyme leaves

½ cup extra-virgin olive oil, divided

3 tbsps minced fresh tarragon leaves

3 tbsps minced fresh basil leaves

salt and black pepper to taste

granulated garlic to taste

mint leaves for garnish


Preheat oven to 375°F. In a shallow baking dish, place lamb racks and toss gently with ¼ cup olive oil, lemon juice, lemon zest and herbs. Season lightly with salt, pepper and granulated garlic and rub seasonings well into the lamb racks. Cover with clear wrap and let sit at room temperature for 30 minutes. When ready to cook, adjust seasoning of lamb racks using additional salt, pepper and granulated garlic to cover loss during marinade. In a 10-inch skillet over medium-high heat, bring remaining olive oil to a smoke point. Place racks, meat-side-down, in skillet then brown nicely on all sides, reserving marinade in baking dish. When browned, remove from heat and pour reserved marinade into skillet. Place lamb, uncovered, in preheated oven until internal temperature reaches 135°F, 15–20 minutes. Remove from oven, cover tightly with aluminum foil and allow to rest 15 minutes prior to slicing. Arrange chops nicely on a serving platter and garnish with mint leaves.

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