Organic Lemon and Thyme Lamb Chops

Impress your guests with a fabulous Organic Lamb Chop dinner accompanied by roasted brussel  sprouts and celeriac. 

Organic Lemon and Thyme Lamb Chops
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Rating: 5
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Impress your guests with a fabulous Organic Lamb Chop dinner accompanied by roasted brussel sprouts and celeriac.
Organic Lemon and Thyme Lamb Chops
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Impress your guests with a fabulous Organic Lamb Chop dinner accompanied by roasted brussel sprouts and celeriac.
Servings Prep Time Cook Time Passive Time
4people 20minutes 30minutes 24hours
Servings Prep Time
4people 20minutes
Cook Time Passive Time
30minutes 24hours
Ingredients
  • Lamb
  • 12 Lamb Chops
  • 1 bunch Thyme
  • 4 tbsp Lemon Jucie
  • 1/4 cup Extra Virgin Olive Oil
  • Celeriac
  • 2 large Celeriac
  • 4 oz Pitted Olives Sliced if desired
  • 2 tbsp Parsley Chopped
  • 1/8 cup Extra Virgin Olive Oil More or less to taste
  • 1 tsp ground black pepper More or less to taste
  • 1/4 tsp himalayan salt More or less to taste
  • Brussel Sprouts
  • 1 1lb Brussel Sprouts
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp ground black pepper More or less to taste
Servings: people
Units:
Ingredients
  • Lamb
  • 12 Lamb Chops
  • 1 bunch Thyme
  • 4 tbsp Lemon Jucie
  • 1/4 cup Extra Virgin Olive Oil
  • Celeriac
  • 2 large Celeriac
  • 4 oz Pitted Olives Sliced if desired
  • 2 tbsp Parsley Chopped
  • 1/8 cup Extra Virgin Olive Oil More or less to taste
  • 1 tsp ground black pepper More or less to taste
  • 1/4 tsp himalayan salt More or less to taste
  • Brussel Sprouts
  • 1 1lb Brussel Sprouts
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp ground black pepper More or less to taste
Servings: people
Units:
Instructions
Lamb
  1. Place half of the thyme into a container and lay the lamb cutlets on top and cover with the remaining thyme.
  2. Mix the lemon juice and 1/4 cup olive oil.
  3. Cover the lamb chops with the lemon and oil mixture. Make sure all the cutlets are well coated and cover.
  4. Cover and place in the refrigerator. Let the lamb cutlets marinate for an hour or two at the bare minimum but if you can overnight will give you the best results.
  5. Remove from the refrigerator and let stand until lamb reaches room temperature.
  6. Preheat grill to medium heat.
  7. Place lamb chops on grill, with thyme on both sides, and cook for 2-3 minuets on each side. Cook to desired tenderness. We like to consume lamb at a medium to medium rare temperature.
Celeriac
  1. Clean and peal celeriac.
  2. Cut celeriac into medium chunks.
  3. Add celeriac to a pot and cover with cold water then bring to a boil.
  4. Once water begins to boil remove from heat, cover and lat stand for 20 minutes or until celeriac is soft.
  5. Drain the celeriac and return it to the pan. Add the pitted black olives, parsley, and season with salt and pepper to taste.
  6. Add 1/8 cup olive oil and mix ensure everything is coated well. Feel free to use less olive oil if desired.
Brussel Sprouts
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Clean, trim and cut brussel sprouts in half.
  3. Place halved brussel sprouts in a large plastic food storage bag, container or bowl. Season with pepper, coat with olive oil and mix well.
  4. Place brussel sprouts on a baking sheet and place in oven.
  5. Bake for 20 - 30 minutes or until brussel sprouts are soft. They should also start turning slightly golden brown.
Combination
  1. Place 3 lamb chops over some of the warm celeriac mixture. Place brussel some sprouts around the lamb and serve.
Recipe Notes

While a 1/4 cup of oil on the lamb chops may seem like a lot please keep in  mid that some of it will be left on the bottom of the container and some will cook off.  As far as the celeriac is concerned you can use less oil if you desire but I recommend using no more then 1/8 cup.

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Nutrition Facts
Organic Lemon and Thyme Lamb Chops
Amount Per Serving
Calories 378 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 110mg 37%
Sodium 179mg 7%
Potassium 824mg 24%
Total Carbohydrates 12g 4%
Dietary Fiber 6g 24%
Sugars 2g
Protein 37g 74%
Vitamin A 32%
Vitamin C 145%
Calcium 14%
Iron 40%
* Percent Daily Values are based on a 2000 calorie diet.