Lamb Chops with Lemon-Thyme Vinaigrette

If you’re in a weeknight dinner rut, this recipe is for you.  And while lamb chops may seem super fancy and daunting, they’re not!  Lamb Chops with Lemon-Thyme Vinaigrette are ready in under 30 minutes and require only a few ingredients.

The key to delicious lamb chops is the same as most proteins:  quality ingredients.  If the lamb is high quality it’s near impossible to ruin the recipe.

I pulled the chops out of the fridge about 30 minutes before I was ready to begin cooking.  Before I even started on the chops, though, I cooked up 1 cup of quinoa with 2 cups of chicken broth.  No, the recipe did not call for quinoa but I chose that instead of farro (or brown rice).  Use what you have!  While the quinoa cooked, I prepared the vinaigrette – this is where the flavor is at!

Lemon zest
Lemon juice
Dijon Mustard
Salt and Pepper

Once everything is prepped, it’s time to give the chops some attention. Season with salt and pepper (I was a little heavy handed with the pepper) and sear over medium-high heat for about 4 minutes on each side.

While the chops rest, toss the cooked quinoa with your greens and about half of the vinaigrette.  Serve the chops on top of the mixture and drizzle with the remaining vinaigrette.

Incredibly delicious and a gorgeous plate of food that’s perfect for any night of the week.



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