Lamb Chops And Eggs Recipe

Prepare the marinade

In a medium bowl combine 3 tbs olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, lemon juice, 1.5 tsp kosher salt, 1 tsp black pepper and 1/2 tsp smoked paprika (if using). Stir until combined.

Marinate lamb chops

Pat the lamb chops dry with paper towels. Rub the marinade all over both sides of each chop, pressing it into the meat. Place chops in a shallow dish or resealable bag, cover or seal, and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to come to room temperature.

Preheat pan or grill

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, or preheat an outdoor grill to medium-high (about 400°F / 200°C). If using a skillet, add a light brush of oil to coat the surface just before adding chops.

Sear the lamb chops

Place the lamb chops in the hot skillet or on the grill, leaving space between them. Sear without moving for 3 to 4 minutes until a deep brown crust forms. Flip and sear the other side for 3 to 4 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). For medium, cook 4–5 minutes per side (140°F / 60°C). Adjust time for thickness.

Rest the chops

Transfer chops to a plate and tent loosely with foil. Let rest 5 to 7 minutes so the juices redistribute. While resting, the internal temperature will rise a few degrees.

Decide egg style

Choose eggs any style: sunny-side up, over-easy, scrambled, or poached. The following covers sunny-side/up or over-easy and scrambled methods. Time them to finish just before serving so eggs are hot.

Sunny-side up / Over-easy

Heat a nonstick skillet over medium-low. Add 1 tbs butter and 1 tbs oil and swirl. Crack 1 to 2 eggs into the pan (do not overcrowd). For sunny-side up: cook gently 2.5 to 3.5 minutes until whites are set but yolks still runny; sprinkle 1/8 tsp flaky sea salt and a light grind of black pepper. For over-easy: when whites are set at edges but slightly jiggly on top (about 2–3 minutes), gently flip with a spatula and cook 10–20 seconds more for a runny yolk. Repeat for remaining eggs.

Scrambled

Beat eggs in a bowl with a pinch of salt and pepper. Heat skillet over medium-low and melt 1 tbs butter. Pour eggs in and let set briefly, then stir slowly with a spatula creating soft curds, about 2–3 minutes until just cooked through but still moist. Season with flaky sea salt and pepper.

Plate and garnish

Place rested lamb chops on plates. Top or place eggs alongside as desired. Sprinkle chopped parsley over the lamb and eggs, add a light pinch of flaky sea salt and freshly ground pepper. Serve with lemon wedges on the side for squeezing over lamb.