Easy Fruited Lamb Chops Recipes

PAN FRIED LAMB CHOPS RECIPE

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!

BAKED LAMB CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

PAN-FRIED LAMB CHOPS

Steps:

• Sprinkle the lamb chops with kosher salt, pepper, garlic powder, and dried rosemary.
• Heat a large cast-iron skillet over high heat, about 3 minutes. Add the ghee and brush to coat.
• Add the lamb chops. Depending on their thickness, cook them for 2-3 minutes on each side, aiming for an internal temperature of 135 degrees (medium-rare).
• If the chops are thicker than 1/2-inch (some are 3/4-inch thick), cook the edges too for about 1 minute, especially the edge with the strip of fat.
• Remove the cooked chops to a platter, loosely cover them with foil, and allow them to rest for 5 minutes before serving.

EASY LAMB CHOP RECIPE WITH FETA CREAM SAUCE

Steps:

• Combine sour cream, 1/4 cup olive oil, and feta cheese in a blender.
• Blend until smooth.
• Prep chops by drying them with a paper towel, and then seasoning generously with salt and pepper on each side.
• Heat 2 tbsp olive oil in a cast iron skillet, over medium to medium-high heat.
• Fry lamb chops in hot oil for 4 minutes until the bottom side is golden brown and seared.
• Flip the chops over and place 1 tab of butter on each chop. Add minced garlic and thyme to the hot oil.
• Stir the garlic quickly so it doesn't burn. Continue to cook chop for 4 minutes until seared and golden brown. Cook to desired doneness using a meat thermometer. Lamb should be cooked to a minimum internal of 145 before allowing for a 3 minute rest.
• Sear the fat side of the chop until golden.
• Let meat rest on a cutting board for 3 minutes.
• Top with feta cream sauce.

GARLIC AND HERB-RUBBED LAMB CHOPS

Steps:

• Gather the ingredients.
• In a large baking dish, toss the lamb with the olive oil, garlic, black pepper, red pepper flakes, rosemary, oregano, and thyme.
• Once the chops are evenly coated, cover and refrigerate for at least 4 hours or up to overnight.
• Preheat grill, grill pan, or broiler.
• Remove chops from marinade and salt both sides generously.
• Cook about 5 to 6 minutes per side for medium-rare (will vary depending on thickness).
• Scatter with fresh parsley and mint.
• Let rest for 5 minutes before serving.

EASY FRUITED LAMB CHOPS

Steps:

• Preheat oven to 350°F.
• Spray a 1.5-qt. casserole dish with cooking spray.
• Salt and pepper one side of chops, to taste.
• Place chops in prepared dish, seasoned side down and with the thick rib toward the center.
• Season the other side of the chops to taste.
• Spread about 1 1/2 tsp of jam on each chop. Drizzle with balsamic vinegar.
• Bake, uncovered, to desired doneness, about 25 minutes for rare. Add additional time if you like your chops cooked more.
• Let rest for about 10 minutes before serving. Spoon vinegar & juices from pan over chops when serving.

EASY LAMB CHOPS WITH YOGURT-MINT SAUCE

Steps:

• Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
• Pat 3 of the lamb chops dry and season with salt and pepper.
• Heat oil in a 10" heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare.
• Transfer chops to a plate and keep warm, covered with foil.
• Dry, season and saute remaining 3 chops in the same manner.
• Serve topped with the yogurt-mint sauce.