Thursday, January 26, 2012

Pan-Seared Lamb Chops

Lamb chops were one of my favorite meals growing up. We don't eat them very often because they can be hard to find and sometimes are pretty expensive. I saw some great looking ones at Kroger the other day though and had to splurge. When I was little, I always ate lamb chops with mint jelly. Some people may think that's gross but I still like a little on the side. If you had a sweet pepper jelly, a little of that would be great too. This recipe is from Epicurious.

Time: 45 minutes
Serves: 2

  • 4-5 lamb loin chops
  • 1 TBSP fresh rosemary
  • 3 garlic cloves
  • olive oil, kosher salt and pepper
  1. Peel and finely chop your garlic cloves.
  2. Wash your rosemary, pull the leaves off the stems and chop up the leaves.
  3. In a dish large enough for all of your chops, mix the chopped garlic and rosemary with 1 TBSP of olive oil, and 1 1/2 tsp each of kosher salt and pepper.
  4. Add your lamb chops and toss them around to coat in the mixture.
  5. Preheat your oven to 400°
  6. Let sit at room temperature for half an hour or so until you're ready to cook. This gives the lamb a chance to soak up the flavors and to take the chill off before you cook.
  1. About 15 minutes before you're ready to eat, put a large skillet that's safe for the oven (just no plastic handles) over high heat and add 1 TBSP of olive oil.
  2. After the oil has heated for 5 minutes or so (you want the pan to be super hot), add your lamb chops. Cook for 3 minutes, then flip them and cook for another 3 minutes.
  3. Put your skillet in the oven and cook for 5-10 minutes. My lamb chops were about 1 inch thick, so 5 minutes was good for me. If yours are thicker, you may want to go longer. Once they're done, remove to a plate, cover with foil and let the lamb rest for 5 minutes to seal in the juices.

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