| Prep: 20 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 26g | 11g | 10g |
| sugars | fibre | protein | salt |
| 11g | 2g | 28g | 0.42g |
It’s always invigorating to venture out and explore the multi-faceted world of culinature, but nothing beats coming home to the classics. One such beloved classic for me is the vibrant Hyssop Marinated Lamb Chops. With its fruition of flavors and health benefits, it’s a perfect harmony of my West Coast freshness principle and deep-rooted Indian cuisine influence.
Nourishing and Heartwarming
These Hyssop Marinated Lamb Chops, besides being packed with a smorgasbord of flavors, also render a range of health benefits. According to Healthline, marinating meat, as we do in this recipe, can help to reduce harmful carcinogens. Furthermore, the hyssop used in the marinade, a common Mediterranean herb, is known for its antioxidant and anti-inflammatory properties.
A Dash of Fusion Fineness
What makes this recipe truly stand apart is the fusion of the hearty lamb with the piquant flavors of the hyssop and citrus. It’s like revisiting my diverse cultural roots – a blend of California’s agricultural abundance and the complex symphony of traditional Gujarati flavors.
My husband Faisal and our two sons always look forward to sitting down to a family meal featuring these succulent lamb chops. It resonates deeply with us, not just because of the irresistible taste, but for the echo of our journey and amalgamation of our cultures expressed through gastronomy.
I find that the Hyssop Marinated Lamb Chops pairs beautifully with a side of roast vegetables or a refreshing Indian Quinoa and Chickpea Stir-fry. They complement each other well, providing a wholesome and fulfilling meal.
Every time I make this recipe, the aroma transports me in time and space. To the California orchards, the bustling markets of Gujarat, and my family’s warm and aromatic kitchen. This recipe, as simple as it may seem, is a beautiful representation of my world on a plate. For me, that’s where its true beauty lies.
What You’ll Need
- 12 lamb chops
- 1 cup hyssop leaves, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon black pepper
- 1 teaspoon of salt
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 orange, juiced
- Zest of 1 lemon
- 1 cup of red wine
Method
Step One
Begin by preparing the lamb chops. Make sure they are properly cleaned and trimmed before starting with the marinade process.
Step Two
In a large mixing bowl, combine the chopped hyssop leaves, minced garlic, black pepper, salt, olive oil, honey, apple cider vinegar, orange juice and lemon zest. Stir thoroughly to fully incorporate and ensure all the dry and wet ingredients are well mixed.
Step Three
Add the lamb chops to the bowl with the hyssop marinade. Make sure each lamb chop is fully coated in the marinade. Once coated, cover the bowl with plastic wrap or transfer the lamb chops and marinade into a zip-lock bag. Let the lamb chops marinate in the refrigerator for a minimum of two hours. For best results, leave the lamb chops to marinate overnight.
Step Four
When ready to cook, remove lamb chops from the refrigerator and let them come to room temperature for about 30 minutes before grilling. Preheat your grill or stove-top pan to high heat.
Step Five
Cook the lamb chops for 4-5 minutes on each side, or until they have reached your preferred level of doneness. While the lamb chops are cooking, heat the red wine in a small saucepan over medium heat until it has reduced by half.
Step Six
Once the lamb chops are done grilling, let them rest for a few minutes. Drizzle the reduced red wine over the lamb chops before serving. Enjoy your Hyssop Marinated Lamb Chops.
