Herb Marinated Lamb Chops

Pairs with 2018 Cabernet Franc


  • 6 lamb chops , rib chops
  • Salt and pepper to season
  • 2 tbsp extra virgin olive oil to fry
  • For the marinade
  • 1 tbsp fresh thyme , finely chopped
  • 1 tbsp dried oregano , Greek oregano preferably
  • 1 tbsp fresh rosemary , finely chopped
  • ½ tbsp fresh mint , finely chopped
  • 2 garlic cloves , minced
  • 4 tbsp extra virgin olive oil
  • lemon wedges to serve


Season your chops liberally with coarse salt and freshly ground pepper.
Prepare the marinade: combine the thyme, oregano, rosemary, mint, garlic and olive oil in a small bowl.
Rub the marinade over the lamb, massaging it into the meat, and leave for up to 20 minutes at room temperature.
Heat a large skillet over high heat for 30 seconds. Add the olive oil and heat until it slides easily around the skillet.
Reduce heat to medium-high and add the chops. Sear until they are well browned on the first side, about 3 minutes. They should be cooked medium rare 57°C (135°F) if checked with a meat thermometer.
Flip the chops over and cook for another 3-5 minutes (depending on thickness).
Transfer the chops to a warm plate and leave them to rest for 5 minutes. This will allow the proteins in the meat to relax for maximum juiciness!
Serve with lemon wedges on the side and a green salad or choose from your favorite side dishes.

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