Celebrate Easter with these elegant Lavender-Honey Roasted Lamb Chops, kissed with floral notes and a golden glaze. A zesty citrus gremolata brightens every bite, making this dish a show-stopper for spring gatherings. Simple enough for a home cook, yet sophisticated enough to impress your guests.
Top Tip
For the best flavor, let the lamb chops marinate for at least 30 minutes before roasting—overnight is even better!
Ingredients
For the Lamb Chops
- 8 lamb rib chops (about 1.5 lbs)
- 1 tablespoon dried culinary lavender
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
For the Citrus Gremolata
- Zest of 1 lemon
- Zest of 1 orange
- 2 tablespoons finely chopped fresh parsley
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Pinch of sea salt
Steps
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a small bowl, mix together the honey, olive oil, Dijon mustard, lavender, salt, and pepper.
- Pat the lamb chops dry with paper towels. Brush both sides of each chop generously with the lavender-honey mixture. Arrange the chops on the prepared baking sheet.
- Let the lamb chops marinate at room temperature for 30 minutes (or cover and refrigerate up to overnight for deeper flavor).
- Roast the lamb chops for 12-15 minutes for medium-rare, or until your desired doneness. Let them rest for 5 minutes before serving.
- While the lamb roasts, prepare the citrus gremolata: In a small bowl, combine the lemon and orange zests, parsley, minced garlic, olive oil, and a pinch of sea salt. Mix well.
- Arrange the lamb chops on a serving platter and spoon the citrus gremolata over the top. Serve immediately.
Nutrition
- Calories: 385
- Protein: 26g
- Net Carbs: 7g
- Fat: 27g
- Fiber: 1.5g
Tips
- If you can’t find culinary lavender, substitute with a mix of fresh thyme and rosemary for a similar floral note.
- Pair with roasted baby potatoes or a fresh spring salad for a complete meal.
FAQs
Can I use lamb loin chops instead of rib chops?
Absolutely! Loin chops work beautifully in this recipe—just adjust roasting time as needed.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
What if I don’t have dried lavender?
You can omit it or use a small amount of fresh rosemary and thyme for a different but equally aromatic result.
How do I know when the lamb is cooked to medium-rare?
Use a meat thermometer—medium-rare lamb is done at 135°F (57°C) internal temperature after resting.
Can I make the gremolata ahead of time?
Yes, prepare it up to 2 hours in advance and keep it covered in the fridge. Stir before serving.