Lemon, Garlic and Parsley Lamb Chop Recipe | NIKU Farms

May 21, 2021

100% Grass-fed lamb chops are so full of flavour that not much is left to do when cooking it. This grilled garlic recipe by Food + Wine Magazine has over two thousand ratings and is ready in just 30 minutes. With hints of lemon and parsley, everything comes together perfectly on the plate with this recipe that serves four.

Ingredients: 

• 2 lbs NIKU Farms lamb loin chops 
• Salt and freshly ground pepper
• Dried thyme
• 3 tablespoons extra-virgin olive oil
• 10 small garlic cloves (halved)
• 3 tablespoons water
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced parsley
• crushed red pepper

If you want to grill your lamb chops directly over the barbecue, we suggest medium-high heat and be very careful about over-cooking. As a rule of thumb, coming from our own grass-fed grilling expertise, aim to undercook your lamb to actively avoid overcooking.

As we’ve mentioned before, grass-fed meats are much leaner than their grain-fed counterparts so some extra care is needed while grilling. 

Pan Grilling Method: 

1. Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering.
2. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat.
3. Transfer the cooked lamb chops to plates, leaving the garlic in the skillet.
4. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

Barbecue Grilling Method:

1. Mince half the garlic cloves and mix them into a marinade with salt, pepper, and thyme. Rub over loin chops.
2. Brush the oil over a clean grill top and place on top of medium heat until chops are beginning to brown on the bottom.
3. Flip the chops and grill until they are browned, this will be much faster. Transfer the chops to plates, leaving the garlic in the skillet.
4. Add water rest of the garlic minced, lemon juice, parsley, and crushed red pepper to a pan and cook until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.