Peppered Lamb

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Servings: 4 Difficulty: Intermediate
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Tender lamb chops infused with aromatic garlic, fresh thyme, and a robust layer of crushed black pepper
Peppered Lamb (7 PTS recipe image
Peppered Lamb (7 PTS recipe image
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Peppered Lamb

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 596.6

Description

This Peppered Lamb recipe delivers a sophisticated yet approachable main course that highlights the natural richness of lean lamb chops. The marinade, composed of crushed garlic, fresh minced thyme, and an abundance of crushed black peppercorns, penetrates the meat to create a deeply savory and aromatic flavor profile. Olive oil helps bind the spices and keeps the meat moist during the searing and roasting process. The result is a dish with a pleasant kick of heat from the pepper, balanced by the herbal notes of thyme and the savory depth of garlic. It is perfect for a special weeknight dinner or a small gathering where you want to impress without spending hours in the kitchen. Simple to prepare with pantry staples, this recipe ensures tender, juicy results every time.

Ingredients

Directions

  1. In a small bowl, combine the crushed garlic, minced fresh thyme, crushed black peppercorns, and 1 1/2 tablespoons of olive oil.
  2. Add the lamb chops to the bowl and turn to coat them evenly in the marinade.
  3. Cover the bowl and refrigerate the lamb for at least 4 hours, or up to overnight, to allow the flavors to penetrate.
  4. Preheat the oven to 350&# 194;°F (175ðC).
  5. Remove the lamb from the marinade, discarding the excess liquid, and sprinkle the chops with 1/4 teaspoon of salt.
  6. Heat the remaining 1 tablespoon of olive oil in an oven-safe Dutch oven or heavy skillet over medium-high heat.
  7. Sear the lamb chops on all sides until browned, about 5 minutes total.
  8. Transfer the Dutch oven to the preheated oven and roast for approximately 8 minutes, or until the lamb reaches your desired doneness (medium-rare).
  9. Remove the lamb from the oven and transfer to a carving board; let stand for 5 minutes to allow juices to redistribute.
  10. Slice the lamb loin crosswise into 1/4-inch-thick slices.
  11. Arrange 4 slices on each dinner plate and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 596.6kcal
% Daily Value *
Total Fat 45.3g70%
Saturated Fat 16.7g84%
Cholesterol 165.1mg56%
Sodium 97624.3mg4068%
Total Carbohydrate 3.3g2%
Dietary Fiber 1.5g6%
Sugars 0.1g
Protein 43.3g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you prefer a grilled version, you can grill the seared lamb chops over medium-high heat instead of finishing them in the oven, adjusting time accordingly.

For best results, use fresh thyme if available, as dried thyme has a less potent aroma.

Letting the lamb rest after cooking is crucial for retaining moisture; do not skip this step.

Keywords: lamb, chops, peppered, garlic, thyme, marinade, roast, sear, dinner, main course, savory, black pepper, olive oil, lean meat, quick dinner
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