OVEN-ROASTED LAMB CHOPS WITH LEMON AND WHITE WINE
JUICY LAMB CHOPS ROASTED IN THE OVEN WITH A LEMON, WHITE WINE, AND MUSTARD MARINADE. SERVED WITH A REFRESHING FRESH HERB SAUCE THAT ELEVATES THE LAMB'S FLAVOR. AN IDEAL CHOICE FOR A FESTIVE OR SUNDAY TABLE.
INGREDIENTS
60 g fresh lemon juice
120 g white wine
60 g olive oil
1 tbsp mustard
2 tsp thyme or oregano
Salt
3 tsp freshly ground pepper
80 g olive oil (for the sauce)
60 g lemon juice (for the sauce)
4 tbsp white wine (for the sauce)
1 tsp mustard (for the sauce)
1 tsp lemon zest
1 tsp fresh thyme, finely chopped
5 tsp fresh dill or parsley, finely chopped
Salt and freshly ground pepper (for the sauce)
INSTRUCTIONS
Start by preparing the marinade, mixing olive oil, white wine, lemon juice, mustard, thyme, salt, and pepper in a bowl. Season the lamb chops with salt and pepper, then coat them thoroughly with the marinade, making sure they are fully covered. Cover and refrigerate for at least 2 hours, ideally 4.
Remove the chops from the fridge 30 minutes before baking and preheat the oven to 200°C. Arrange them on a baking tray or rack in a single layer without touching, and roast uncovered on the middle rack for 35-45 minutes total. Flip them at the 20-25 minute mark for even browning. If desired, switch to the broiler for 3-5 minutes at the end for a golden finish. Let them rest for 5 minutes before serving.
For the sauce, combine lemon juice, white wine, and mustard, then gradually whisk in the olive oil until emulsified. Add the lemon zest, fresh herbs, salt, and pepper, and serve alongside the chops.
Wine Pairing
These lemon-and-white-wine-marinated lamb chops call for a red wine with character yet freshness. Rapsani 2023 by Dougos, built on Xinomavro with aromas of red berries and spice, elevates the roasted lamb without overpowering it. Alternatively, Kokkino Se Mavro, a pure Agiorgitiko from Nemea, delivers velvety tannins and fruity sweetness that complements the herb sauce beautifully. Serve at 16-18°C to let the aromatics fully express themselves.
