Lamb Chops Recipe

From Valerie serious ON April 2, 2025 ” Leave a review

This Recipe of the lamb ribs It makes the perfect fulcrum for Easter dinner or another special occasion! Made with fresh herbs, garlic and lime juice, this impressive dish is an excellent choice for a meal to make!

This lamb recipe is easy, simple and delicious! You could be hesitant in trying it for the first time if Lamb is outside the usual choice of food, but I’m here to tell you that it is worth trying! The ribs are thus tender and full of flavor, I know you will return for a few seconds.

Cooking methods

You can make these beautiful ribs in a pan or even on a grill, but for the lamb ribs that come out perfectly humid and tasty, I love marinating the lamb and then roasted in the oven until they are medium. Plan in advance so that you have enough time for these lamb ribs to marinate for extra flavor and rest before roasting them!

Ingredients for lamb ribs

The minimum ingredients make this recipe for a simple but delicious lamb cutting. Here’s what you need to do them:

• Double -edged lamb cannas, French style (you can make it cut this style at the butcher of the grocery store)
• Sea salt
• Fresh flat parsley
• Fresh thymus
• Not salty butter, melted
• Extra virgin olive oil
• Cloves of garlic
• Freshly squeezed lime juice (also lemon juice works well)

Make sure to review the Lamb Chops recipe card at the bottom of the post for a list of detailed ingredients and instructions!

How to cook lamb ribs

1. Prep: Place 4 double -edged ribs on a plate, dry them with paper towels and generously seasoned one side of the ribs with about 1/2 teaspoon of salt each. Turn upside down and repeat.
2. Marinare: Make the marinade adding parsley, thyme, melted butter, olive oil, garlic cloves, lime juice and the remaining spoon of salt in a food robot and run, scraping the sides as needed (Note: you can choose to remove the thyme from the stem, but I don’t do it).
   • The lamb ribs with marinade are touched, wrap them with plastic wrapping or aluminum sheet and allow them to sit in the fridge for at least 2 hours or during the night.
3. Rest: Then, remove the lamb ribs from the refrigerator and let them rest on the counter for 1 hour before cooking. Towards the end of the rest time, then preheat the oven to 400f.
4. Roast: Now place the lamb ritches on a pan (Note: it is not necessary to spray or butter) and cook until an instant reading thermometer law 105f (between 10-15 minutes depending on the thickness).
   • Remove them quickly from the oven and lift the grill to the second highest setting, then return the ribs to the oven. Set the oven on “grilling” and cook for about 2-4 minutes. The amount of time will vary according to the thickness of the lamb ritches, but the internal temperature should be about 115f.
5. Second rest: Finally, allow the lamb ritches to rest on the counter for a while. They should rise to an internal temperature of 132 degrees F, which is medium rare. Serve with the desired sides.

Chop Lamb temperature guide

Don’t you like your medium rare lamb? Follow these guidelines on the thermometer for meat in the thicker part of the meat for the desired level of dose:

• Middle – Remove at 140 ° F for a final temperature of 145 ° F
• Medium-povero – Remove at 155 ° F for a final temperature of 160 ° F
• Well done – Remove at 160 ° F for a final temperature of 165 ° F (the meat will become hard when it is well performed, so we don’t recommend it)

Note: The USDA recommends 145 ° F as a safe temperature for the lamb.

Faq

Can I use dry herbs instead of fresh ones?

Yes, you can use 1 teaspoon of dry herbs for each tablespoon of fresh herbs. I prefer the flavor of fresh herbs in this recipe, but dry herbs work in a pinch.

What should I serve with this lamb recipe?

For a special meal, combine the lamb ritches with a nice sauce in a pan, some potatoes and a salad. Try some of these recipes:

Salads: winter salad, strawberry spinach salad or caesar salad

Sauces: tzatziki sauce, chemichurri sauce or mushroom wine sauce

Potatoes: crushed potatoes of cheese, chopped hasselback potatoes or crushed red potatoes

Carrots: horseradish carrots or carrots of brown sugar glazed

How do I keep the remaining lamb ribs?

Once the lamb ribs cooled at room temperature, transfer them to an airtight container and keep them in the fridge for 3-4 days. Heat in the oven or in a pan for the best results.

Can I freeze this lamb recipe?

Yes, you can freeze the lamb ribs, but they can become dry and difficult when they warm up. Defrost the frozen ribs in the refrigerator over the night before heating them with a little broth or sauce to retain humidity.

I prefer to freeze them after they are marinated but before cooking them, better to preserve their juicy consistency.

Do you need dessert for your Easter dinner?

Try one of these desserts for a delicious Easter surprise:

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