Baby Lamb Chops With Lemon

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr 10 min
  • Cook: 20 min
  • Yield: 6-8 servings
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3 cloves garlic, smashed

2 lemons, halved and thinly sliced

1/2 cup extra-virgin olive oil

6 sprigs mint, leaves torn

4 large sprigs rosemary, leaves torn

16 baby lamb chops (2 1/2 to 3 pounds), bones frenched

2 teaspoons paprika

Kosher salt and freshly ground pepper


  1. Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
  2. Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.
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