Day 5: Marinated Lamb Chops — A Christmas Main Dish Upgrade

This recipe was requested by my husband, Japheth. When we lived in Minnesota, we often visited an Argentinian steakhouse that served marinated lamb chops, and we fell in love with the flavors and the tenderness of the meat. Inspired by those memories, I experimented with a marinade that brought out the same delicious taste, and it has been a favorite of ours ever since. Since moving to the Netherlands, we’ve been able to find lamb chops at our local butcher, and I made them for Thanksgiving this year—they were just as flavorful and tender as we remembered from Minnesota. These marinated lamb chops are sure to make your Christmas feast unforgettable.

Marinated Lamb Chops

Serving Size: 4-5 people

Ingredients:

8–10 lamb chops

6 cloves garlic, minced

4 tbsp fresh rosemary, chopped (or 2 tsp dried)

2 tsp fresh thyme (or 1 tsp dried)

1/2 cup olive oil

2 tbsp lemon juice

2 tbsp lime juice

Salt & black pepper, to taste

1. Preheat oven to 400°F (200°C)

2.  In a small bowl, combine garlic, rosemary, thyme, olive oil, lemon and lime juice, salt, and pepper.

3. Place the lamb chops in a shallow dish or resealable plastic bag. Pour the marinade over the chops, making sure they are coated evenly.

4. Cover and refrigerate for at least 1 hour, preferably 2–4 hours. You can marinate overnight for a stronger flavor.

5. Transfer to a baking dish or oven-safe pan.

6. Bake in the oven: Medium-rare: 8–10 minutes, Medium: 10–12 minutes, or Well-done: 12–15 minutes. Tip: If chops are thicker than 1 inch, add 2–3 extra minutes per side.

7. Let chops rest 5 minutes after baking to keep them juicy.