Lemon-Thyme Lamb Chops

Recipe adapted for kosher cooking from Saveur


  • 8 Grow and Behold Lamb Chops
  • 14 cup extra-virgin olive oil
  • 3 tablespoons freshly-squeezed lemon juice
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste


  • In a shallow baking dish, toss olive oil, lemon juice, thyme, and lamb; cover with plastic wrap and let marinate at room temperature for 20 minutes (discard the marinade after the chops are finished marinating).
  • Heat a 12″ cast-iron skillet over a medium-high heat. Place the chops on the skillet and cook, turning once, until browned and cooked to desired doneness–around 2-3 minutes per side for medium rare chops.

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