I never tried lamb growing up. I don’t think my mother or grandmother ever made it, but even if they had, I’m sure I wouldn’t have eaten it as a child. I was THE WORLD’S PICKIEST EATER! It wasn’t until much later, in my early twenties while working in the food service of a private boarding school that I finally tried it. The chef probably made it for the school Presidents Dinner or a function like that, and although I remember trying it then, I wouldn’t have it again for years. Then recently while I was grocery shopping I saw a few packages of lamb chops, and thought, why not?
The inspiration for this recipe came from my 50+ Quick Summer Dinners collection and the view from great island’s Lemon Thyme Lamb Chops. These lamb chops are quick, and really easy! I used basil because I grow it in my garden every summer, but thyme does work, too. I decided to roast slices of lemon right along with the lamb, and served it over a bed of fresh spinach. The spinach you see on the plate was pretty much the extent of the spinach that grew this Spring. I’m going to try again in the Fall and see if it does better then. Last year when I planted spinach in the Spring nothing but weeds grew. Turns out, I am incredibly good at growing weeds.
- 4 lamb shoulder chops
- 1 lemon, sliced
- 1 cup chicken broth
- ¼ cup olive oil
- 1 tablespoon chopped fresh basil
- 1 teaspoon minced garlic
- ⅛ teaspoon fresh ground black pepper
- In a large, shallow dish combine the chicken broth, olive oil, basil, garlic, and black pepper. Place the lamb chops and lemon slices in the dish, turn to coat. Cover and let stand for 15-20 minutes turning occasionally.
- Preheat a stove top cast iron grill pan over high heat. Remove the lamb chops and lemon slices from the marinade and place in the preheated pan. Reduce heat to medium-high and cook for 4 minutes without moving. Turn and cook for 4 minutes more, or until desired temperature. Serve immediately.