PAN SEARED LAMB CHOPS
Juicy, mouthwatering Pan Seared Lamb Chops are restaurant-quality but made at home with minimal ingredients and a cast iron pan.
Provided by Amy Nash
Categories Dinner
Time 42m
Number Of Ingredients 8
Steps:
- Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
- Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
- Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
- Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
- Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.
Nutrition Facts : ServingSize 4 g, Calories 871 kcal, Carbohydrate 2 g, Protein 37 g, Fat 79 g, SaturatedFat 35 g, Cholesterol 197 mg, Sodium 1390 mg, Fiber 1 g, Sugar 1 g
ROASTED LAMB CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
- Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
- Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
- Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
- Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
- Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.
BROILED DOUBLE-THICK LAMB RIB CHOPS WITH SLICKED-UP STORE-BOUGHT MINT JELLY SAUCE
Provided by Chris Schlesinger
Categories Lamb Broil Backyard BBQ Dinner Mint Lamb Chop Grill Grill/Barbecue Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Preheat the broiler, set on high if you have a choice.
- 2. Make the sauce: In a medium sauté pan, warm the jelly over low heat until it liquefies. Stir in the lemon juice and cardamom, then raise the heat, bring to a simmer, and simmer until the sauce is reduced by half, about 10 minutes. Remove from the heat and add the cold butter a little at a time, swirling the pan to blend it into the sauce. Stir in the mint leaves and set aside.
- 3. As soon as the sauce is done, cook the chops: Dry the chops with paper towels, rub them with the cut sides of the garlic cloves, brush with olive oil, and season with salt and pepper. Place them on the rack of the broiler pan about 3 inches from the heat source and cook until well seared on the outside and done to your liking on the inside, 5 to 6 minutes per side for medium rare. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat: it should be slightly less done than you like it. Remove the chops from the broiler and allow to rest for 5 minutes.
- 4. Serve the chops accompanied by the sauce.
OVEN-ROASTED LAMB CHOPS
Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!
Provided by Lucky Noodles
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
- Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
- Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,
Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g
LAMB CHOPS WITH BALSAMIC REDUCTION
This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.
Provided by PGRAYMENDOZA
Categories Meat and Poultry Recipes Lamb Chops
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
- Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
- Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g
CLINCHED DOUBLE-WIDE LOIN LAMB CHOPS
When Pete and I tried this in London, we were amazed. It's probably what made us decide to do a whole chapter in clinching. Lamb that doesn't flare up, leaving a slick black residue, is the Holy Grail of every lamb griller. You can cook these chops quickly, with no flame, to produce a beautiful crust and, on the inside, _á point_ (perfect) lamb. For the most part I avoid clinching with bone-in pieces, but here the bone doesn't affect the cooking at all-it's essentially just a way of holding the two loin sections together, which makes for a different presentation from a typical lamb chop. You'll need to get these chops from a specialty butcher. This cut-two sections of loin joined by a bone-is called a Barnsley chop in England and an English chop among old-time American butchers.
Provided by Adam Perry Lang
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Allow the lamb to come to room temperature, approximately 1 hour if straight from the refrigerator.
- Prepare a "mature level" coal bed, with a clean thin grate or rack set over it if you like; the fire should be very hot.
- Season the lamb chops on both sides with the seasoning blend, then lightly moisten your hands with water and work the seasonings into the meat. Allow to stand for 5 minutes to develop a "meat paste."*
- Fan or blow-dry excess ash from the coal fire.
- Using an herb brush, brush the chops lightly all over with the butter baste. Put the lamb chops on the grill grate or directly on the coals and cook, without moving them, for 3 minutes. Turn, baste lightly, and cook for 3 minutes, then repeat, basting each time the chops are flipped.
- Put the foil-wrapped brick on the grill grate or on the coals to be used as a steady point for the chops, lean the chops up against it, fat side down, and cook for 1 minute, or until the internal temperature registers 120°F on an instant-read thermometer.
- Meanwhile, pour the dressing board onto a cutting board (or mix it directly on the board). Finely chop the tip of the herb brush and mix the herbs into the dressing.
- Transfer the lamb chops to the cutting board and turn in the dressing to coat, then transfer to plates and serve.
More about "pan roasted double cut lamb chops recipes"
DOUBLE-CUT LAMB CHOPS WITH GARLIC-CAPER RUB | FOOD
From foodandwine.com
4.5/5 (5)Category Lamb Chop
- Preheat oven to 400°F with 1 rack in middle position and 1 rack positioned 4 inches from broiler. Whisk together chopped herbs, 1/4 cup oil, 2 tablespoons capers, lemon zest and juice, black pepper, and 1/8 teaspoon crushed red pepper in a medium bowl until combined. Season with salt to taste; set aside.
- Process garlic, anchovies, remaining 2 tablespoons capers, and remaining 1/8 teaspoon crushed red pepper in a mini food processor until a coarse paste forms, about 10 seconds. Add remaining 2 tablespoons oil, and process until creamy and mostly smooth, about 40 seconds. (Alternatively, pound and mash garlic, anchovies, capers, and crushed red pepper using a mortar and pestle until a coarse paste forms, about 1 minute and 30 seconds. Add remaining 2 tablespoons oil, and continue to pound and mash until creamy and mostly smooth, about 2 minutes.
- Arrange lamb on a large baking sheet lined with parchment paper. Rub lamb evenly with garlic-caper paste. Roast in preheated oven on middle rack until a thermometer inserted in thickest portion of chops registers 110°F, 12 to 16 minutes. Remove lamb from oven; let rest until temperature stops rising and begins to fall, 5 to 10 minutes. Increase oven temperature to high broil; preheat 5 minutes. Return lamb to oven on top rack. Broil until lamb is golden and sizzling and a thermometer inserted in thickest portion of chops registers 120°F, 2 to 3 minutes. Remove from oven; transfer lamb to a cutting board, and let rest 5 minutes. Cut each lamb chop in half between ribs; serve with herb mixture and lemon wedges. Garnish with additional fresh herbs.
HOW TO ROAST LAMB CHOPS IN OVEN BEST RECIPES
From recipesforweb.com
DOUBLE-CUT CAST IRON PORK CHOPS - GIRL CARNIVORE
From girlcarnivore.com
DINNER DOUBLE FEATURE, PART 1: CHEAP LAMB CHOPS MADE TENDER
From blue-kitchen.com
DOUBLE THICK CUT PORK CHOPS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DOUBLE CUT LAMB CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN-SEARED LAMB CHOPS RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
EASY LAMB SHOULDER CHOP RECIPE ( STEP-BY-STEP PICTURES)
From craftbeering.com
PAN FRIED LAMB CHOPS RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
HOW TO COOK DOUBLE THICKNESS RIB LAMB CHOPS - OUR EVERYDAY LIFE
From oureverydaylife.com
PAN-ROASTED DOUBLE-CUT LAMB CHOPS - MGA RECIPE - 2022
From tl.acutabovefabrics.com
TRY THESE DOUBLE-CUT LAMB RIB CHOPS - CENTER OF THE PLATE
From center-of-the-plate.com
CHOWHOUND
From chowhound.com
MUSTARD-CRUSTED DOUBLE-CUT LAMB CHOPS | TREFETHEN FAMILY …
From trefethen.com
HOW TO COOK LAMB CHOPS - BBC GOOD FOOD
From bbcgoodfood.com
GARLIC AND HERB CRUSTED LAMB CHOPS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
PAN SEARED LAMB CHOPS - COPYKAT RECIPES
From copykat.com
PAN SEARED LAMB LOLLIPOPS (CHOPS) WITH ROSEMARY, GARLIC AND DIJON
From mountainmamacooks.com
PAN-ROASTED DOUBLE-CUT LAMB CHOPS — LARIANNE & ROODY
From larianneandroody.com
LAMB LOIN CHOPS IN THE OVEN - COOKING LSL
From cookinglsl.com
ROASTED LAMB CHOPS - PINCH AND SWIRL
From pinchandswirl.com
CLINCHED DOUBLE-CUT LOIN LAMB CHOPS RECIPE | MYRECIPES
From myrecipes.com
HERB-SCENTED DOUBLE RIB LAMB CHOPS - COOKSTR.COM
From cookstr.com
PAN-ROASTED DOUBLE-CUT LAMB CHOPS | MR. DAVEY | COPY ME THAT
From copymethat.com
HOW TO COOK LAMB CHOPS IN OVEN (JUICY & TENDER) - CRAFT BEERING
From craftbeering.com
PAN-ROASTED DOUBLE-CUT LAMB CHOPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO ROAST LAMB CHOPS BEST RECIPES
From recipesforweb.com
PAN-ROASTED DOUBLE-CUT LAMB CHOPS
From ontherocks.top
HOW TO COOK LAMB CHOPS IN OVEN - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
PAN-ROASTED DOUBLE-CUT LAMB CHOPS | PUNCHFORK
From punchfork.com
PAN SEARED OVEN ROASTED THICK CUT PORK CHOPS - 101 COOKING FOR …
From 101cookingfortwo.com
PAN-ROASTED DOUBLE-CUT LAMB CHOPS
From pinterest.com
PAN ROASTED LAMB RIB CHOP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PAN-SEARED TUSCAN LAMB CHOPS - SWEET CAYENNE
From sweetcayenne.com
PAN-ROASTED LAMB LEG CHOPS WITH HERB BUTTER RECIPE
From foodnewsnews.com
BEST RECIPE FOR FRENCH CUT LAMB CHOPS - CREATE THE MOST …
PAN ROASTED PORK CHOP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PAN-ROASTED LAMB CHOPS RECIPE | EAT SMARTER USA
From eatsmarter.com
BAKED DOUBLE CUT PORK CHOPS - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
RECIPETHING - PAN-ROASTED DOUBLE-CUT LAMB CHOPS
From recipething.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love