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Lamb Chops Recipe

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  • Ready in: Prep: 10 M, Cooking: 10 M, Total: 20 M
  • Serves: 4
  • Complexity: easy
Lamb Chops Recipe

This fantastic lamb chops recipe uses whole garlic cloves which caramelize in the skillet alongside the chops. Once the lamb is cooked, the cloves become a part of a quick pan sauce with lemon juice, herbs, and a pinch of red pepper. A sophisticated dinner in minutes, not hours, for lamb enthusiasts everywhere.

Ingredients

  • FOR THE LAMB CHOPS: (4 servings @ 2 chops each)
  • 8 (1/2 inch thick), about 2 pounds lamb loin chops fatty tips trimmed
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 10 cloves garlic halved
  • FOR THE SAUCE:
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley minced
  • 1 tablespoon fresh thyme minced
  • 1 pinch crushed red pepper
  • Step by Step Directions

    1. Season the lamb to taste with salt and pepper and sprinkle with thyme leaves. 

      In a very large skillet over medium-high heat, heat the olive oil until shimmering. Add the lamb chops and garlic and cook until the chops are browned and crusty on the bottom, about 3 minutes. 

      Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat.

      Transfer the chops to plates, leaving the garlic in the skillet.

      Whisk in water, lemon juice, parsley, thyme, and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour sauce over the lamb chops and serve immediately.

      Recipe Notes

      If you want to make this on the grill, you can. Use your biggest grill-safe pan and aim for a temperature of 400-450°F, but cook the garlic a bit before adding the chops, and watch the chops carefully as grill temperatures fluctuate quite a bit. They’ll cook in very little time.

      Because the chops you find may vary in thickness, you may need to adjust the cooking time. This recipe calls for 1/2″ chops, so it’s a quick cook; I love eating mine at medium to medium rare.

      If you love medium rare lamb as much as I do, stop cooking the lamb when a meat thermometer reads 120°F and allow the lamb to rest, it will come up to a medium rare temperature of 125-130°F within a couple minutes.

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