Wok-Fried Mediterranean Lamb Chops & Broccolini
This vibrant dish features tender lamb chops quickly seared in a hot wok with aromatic Mediterranean herbs and crisp-tender broccolini, creating a perfect balance of savory, fresh, and slightly smoky flavors. It's a quick, elegant main course that brings restaurant-quality flair to your weeknight dinner.
Ingredients
Ingredients
- 4 count lamb loin chops (about 1 lb total) about 1 inch thick, patted dry
- 1 bunch broccolini ends trimmed, stalks cut into 2-inch pieces
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh oregano finely chopped
- 1 tsp lemon zest from 1 lemon
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp red wine vinegar substitute for wine
- 1 tsp sea salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup kalamata olives pitted and halved
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to preserve texture. Make-Ahead: The lamb chops can be marinated (without the salt) up to 24 hours in advance; add salt just before cooking. Variations: Substitute lamb with beef sirloin tips or chicken thighs. For a different vegetable, use asparagus or green beans. Serving Suggestion: Serve over a bed of couscous or quinoa to soak up the delicious pan juices, or alongside a simple arugula salad.