Lamb Loin Chops Recipes

PAN SEARED LAMB LOIN CHOPS

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.

LAMB LOIN CHOPS IN THE OVEN

Steps:

• Take out the lamb chops from the fridge and let them sit at room temperature for 20 minutes.
• Preheat oven to 400 F.
• Drizzle olive oil on both sides of the lamb chops and season with salt, black pepper (optional), garlic and thyme.
• Heat 1 tbsp of olive oil in a large oven safe skillet.
• Add the chops and cook for 2-3 minutes per side, until brown.
• Transfer to the oven and cook for at least 10 minutes for rare, 15 minutes for medium and 20-22 minutes for well done.
• Remove from the oven, let the chops rest in the pan for 5 minutes, then serve.

ROSEMARY ROAST LAMB CHOPS

Steps:

• Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
• Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.

PAN SEARED LAMB LOIN CHOPS

Steps:

• Instructions

SEARED LAMB LOIN CHOPS

Steps:

• Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.

LAMB LOIN CHOPS

Steps:

• Let the lamb loin chops rest in the skillet for 5 minutes before serving.
• Transfer the skillet to the oven and roast the lamb loin chops for 10 minutes for rare meat and 15 minutes for medium cooked meat.
• Leave 8 lamb loin chops at room temperature for 20 minutes before cooking. Preheat the oven to 400°F.
• Heat 1 tbs of olive oil in an oven safe skillet and cook the lamb loin chops for 2 to 3 minutes on each side, until they have browned.
• Drizzle some olive oil on both sides of the lamb and season to taste with salt, freshly ground black pepper and garlic powder.

GRILLED LAMB LOIN CHOPS

Steps:

• Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chops with salt and pepper.
• Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.