Skillet Lamb Chops Recipes

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PAN FRIED LAMB CHOPS RECIPE



Pan Fried Lamb Chops Recipe image

Quick and easy, you'll have these pan fried lamb chops on the table in no time at all. There may not be a lot of meat on each one, but they sure are delicious. Plan accordingly per person.

Provided by Steve Gordon

Categories     Main Dish

Time 15m

Yield Varies

Number Of Ingredients 2

1 to 2 pounds of Lamb Loin Chops
Salt and Pepper to taste

Steps:

  • Allow lamb chops to come up to room temperature before cooking.
  • Add salt and pepper to both sides of the chops.
  • Heat a skillet to Medium heat on your stove top.
  • Stand the chops up, fat edge down, in the heated skillet.
  • Let them cook for about 2 to 3 minutes.
  • Lay chops down on the flat side, cook for 3 to 4 minutes.
  • Flip chops over, continue to cook until done.
  • Chops are done when internal temperature reaches 145F degrees.
  • Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.
  • Enjoy!

SKILLET LAMB CHOPS



Skillet Lamb Chops image

These mildly seasoned chops are so satisfying, particularly if you enjoy lamb for holiday dinners. Field editor Alpha Wilson of Roswell, New Mexico shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 lamb shoulder blade chops (8 ounces each)
2 tablespoons canola oil
1/2 cup warm water
1 teaspoon lemon juice
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 288 calories, Fat 25g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 332mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein.

SKILLET-ROASTED LAMB CHOPS



Skillet-Roasted Lamb Chops image

Provided by Scott Conant

Time 8h15m

Yield 4 to 6 servings

Number Of Ingredients 7

6 cloves garlic, crushed
1 sprig fresh rosemary
1 sprig fresh thyme
Pinch crushed red pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
Two 8-bone lamb racks (1 to 1 1/2 pounds each), frenched
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl, combine the garlic, rosemary, thyme, crushed red pepper and 1/2 cup of the olive oil. Put the lamb racks on a rimmed baking sheet or in a baking dish and pour the marinade over the racks. Cover and refrigerate, turning occasionally, for at least 6 hours and up to 24 hours.
  • Let the lamb stand at room temperature for 1 hour.
  • Preheat the oven to 275 degrees F.
  • Place a large cast-iron pan over medium-high heat and add the remaining 1 tablespoon olive oil. Brush the excess marinade off the lamb (reserve the marinade) and season with salt and pepper. Brown the lamb for 3 to 4 minutes, then remove to a plate. Add the reserved marinade to the pan and cook for 2 minutes. Let cool slightly.
  • Interlock the lamb bones from one rack with the other and return the racks to the pan meat-side down with the bones upright. Transfer to the oven and cook, basting with the pan juices about every 5 minutes, until an instant-read thermometer reads 135 degrees F (or to preferred doneness), 30 to 40 minutes. Rest the lamb for 20 minutes before carving.

PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC



Pan-Fried Lamb Chops with Rosemary and Garlic image

These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.

Categories     Garlic     Lamb     Sauté     Low Carb     Quick & Easy     Rosemary     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 teaspoon dried crushed red pepper
18 small lamb rib chop
3 tablespoons olive oil
Fresh rosemary sprigs (optional)

Steps:

  • Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
  • Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.

PAN-GRILLED LAMB SHOULDER CHOPS



Pan-Grilled Lamb Shoulder Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8- to 12-ounce lamb shoulder chops

Steps:

  • To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
  • Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
  • Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
  • Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

PAN-SEARED LAMB CHOPS



Pan-Seared Lamb Chops image

A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

3 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lamb loin chops (4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup white wine
1/4 cup heavy whipping cream

Steps:

  • Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

PAN SEARED LAMB CHOPS



Pan Seared Lamb Chops image

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

8-9 bone-in lamb loin chops, about 1-inch thick
2 teaspoons kosher salt adjust as needed
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, for the pan
4 tablespoons salted butter
4 cloves garlic minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

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

SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)



Spice-Rubbed Lamb Chops (Pan Sauteed) image

I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.

Provided by Oolala

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
freshly ground pepper
2 lamb chops, rib chops about 5 1/2 oz. each
2 teaspoons extra virgin olive oil
1 ounce arugula, about 2 cups

Steps:

  • Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
  • Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
  • Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
  • Add chops and reduce heat to medium.
  • Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
  • Transfer each chop to a serving plate.
  • Divide arugula between plates and drizzle with the remaining teaspoons of oil.

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

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

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

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

THIN-CUT LAMB SHOULDER CHOPS IN A SKILLET WITH SAUCE



Thin-Cut Lamb Shoulder Chops in a Skillet with Sauce image

Here's an uncommon preparation for one of the most common and popular cuts of meat in the market: thin-cut lamb shoulder chops. They're inexpensive, wide, and meaty. Barely 1/2 inch thick, they look like they'll cook in a minute, perfect for fast family suppers. But shoulder chops also have lots of cartilage and gristle, and usually two sets of bones, which call for slow cooking (and the meat is tougher than it looks). Though it is a thin chop, it will take about 20 minutes to cook. Get out the big skillet to caramelize the meat and flavoring agents, and then bring everything together in a superb sauce. With surprising ingredients, this is a good recipe to add to your growing repertoire of aglio e olio base sauces. Also, as the sauce reduces, it actually braises the chops for a few minutes, which tenderizes the meat a bit, although it will still be chewy (which I love). What is surprising about the sauce? In addition to my usual aglio, olio, e peperoncino, I drop a couple of chopped anchovy fillets into the pan, where they quickly disintegrate. As part of the sauce, their flavor has a subtle presence but a remarkable impact: taste a bit of lamb by itself, then a morsel with sauce, and you'll see. Here is delicious evidence that the anchovy is a potent source of umami-the amino acid that makes other foods taste better. You can omit the anchovies entirely, but I hope you'll give this food synergy a try: if you're doubtful, use just one fillet of anchovy. We all need to be adventurous!

Yield serves 4

Number Of Ingredients 12

4 lamb shoulder chops, 1/2 inch thick or less (6 to 8 ounces each)
3/4 teaspoon kosher salt
1/2 cup or so flour, to coat the chops
3 tablespoons extra-virgin olive oil, plus more if needed
2 tablespoons butter
4 fat garlic cloves, sliced
1 or 2 teaspoons finely chopped anchovies (1 or 2 small fillets)
1/4 teaspoon peperoncino (hot red pepper flakes), or to taste
1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard
1 cup or more Simple Vegetable Broth (page 288), Turkey Broth page 80), or water
A 14-inch skillet or sauté pan; you can cook 2 or 3 chops in a 12-inch pan

Steps:

  • Trim the fat from the outside edges of the chops. Salt them on both sides lightly, using 1/4 teaspoon. Spread the flour on a plate or on a piece of foil; dredge the chops in it on both sides to coat lightly, then shake off the excess flour.
  • Put the oil and butter in the skillet, and set over medium-high heat. As the butter foams, lay the chops in the pan. Fry them on the first side for 2 minutes, then flip them over and fry for 2 more minutes-the meat should only be light brown; if chops are darkening too fast, lower the heat.
  • Scatter the garlic in empty hot spots in the pan. Cook for a minute, stirring the slices until they're sizzling, then drop the anchovy bits into the hot spots and stir as they heat and melt away. Shake the skillet and sprinkle the peperoncino in the hot spots, and give them a minute of sizzling.
  • Turn the meat over, so the first side is down again. Fry for 2 minutes-shaking the pan now and then-and flip over once more; by now there should be some nice caramelization on the meat.
  • Spill the vinegar into the hot spots; shake the pan and tilt it to distribute the juices all around; sprinkle another 1/4 teaspoon salt all over. After about 2 minutes, turn the meat pieces again.
  • Now plop the mustard into several different hot spots; shake and stir and caramelize it for a minute.
  • Turn the meat one more time-it will be getting darker-and pour the broth into the skillet. It should come well up the sides of the meat, almost but not quite over the top. Get the juices boiling, then lower the heat to keep a lively bubbling simmer in the pan.
  • Relax! Let the meat cook, the sauce thicken, and the flavors come together for 4 or 5 minutes. Taste the sauce-sprinkle in more salt if you like. Drizzle another tablespoon of olive oil all over to give the sauce more shine, if you want.
  • When the sauce has become syrupy and looks the way you like it, sprinkle the parsley all over. Turn the meat once more, shake the skillet one last time, and take it off the heat.
  • To serve, put a chop on a warm plate and spoon over some of the sauce.
  • This intensely flavored dish beckons a mellow contorno, such as mashed or baked potatoes, or the Potato, Parsnip, and Scallion Mash (page 361).
  • Polenta (page 215) would also be quite nice, or riso al salto (page 233), would be delicious to mop up the sauce.

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From eatwithemily.com


GREEK LAMB CHOPS - CAFE DELITES
2020-11-12 Instructions. Using paper towels, pat dry chops and discard any shards or bone fragments. Mix all of the ingredients together in a small jug or bowl. Arrange lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb, rubbing it into the meat.
From cafedelites.com


EASY LAMB CHOP RECIPES SKILLET - THERESCIPES.INFO
Easy lemon-garlic lamb chops - Simply Delicious new simply-delicious-food.com. Pre-heat a cast-iron/stainless steel pan over high heat. Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
From therecipes.info


LAMB CHOPS WITH BALSAMIC VINEGAR AND ONIONS RECIPE - RECIPES.NET
2022-01-16 Heat olive oil in heavy large skillet over medium-high heat. Add lamb to skillet. Sprinkle onions over lamb. Cook until lamb is brown, stirring onions occasionally, about 7 minutes. Turn lamb chops and cook on second sides until lamb is cooked to desired doneness, about 5 minutes for medium-rare. Transfer lamb to platter; cover with foil and ...
From recipes.net


HOW TO COOK LAMB CHOPS IN SKILLET - THERESCIPES.INFO
Seared Lamb Rib Chops - Recipe - FineCooking best www.finecooking.com. Season the lamb chops well with salt and pepper. In a 10-inch skillet, heat butter and olive oil over medium-high heat.When the butter has melted, add the chops and sear (without moving) until well browned on one side, about 3 minutes.Flip the chops and sear the second side for about 3 minutes.
From therecipes.info


CAST IRON AMERICAN LAMB CHOPS | AMERICAN LAMB
2019-10-15 Add a little bit of olive oil the to cast iron, and place lamb in cast iron for 4 mins on the first side. When ready, flip lamb chops on other side for another 4 minutes. While cooking, add garlic & white wine to the skillet. Place butter on top of each lamb chop and let melt into the sauce below. Once done cooking, pull cast iron off fire ...
From americanlamb.com


PAN-SEARED LAMB CHOPS - TENDER AND JUICY - CHEF LOLA'S KITCHEN
2022-02-24 Preheat the skillet over medium-high heat. Place the lamb chops into the skillet and let them sear for 3 to 5 minutes on each side or until an instant-read thermometer inserted into the thickest chop without touching the bone registers 130° F. Use a spoon to baste the lamb chops at intervals.
From cheflolaskitchen.com


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