I’ve kept you waiting far too long for this post. I apologize for that – because these lamb chops are delicious. So delicious, in fact, that the reason for the delay is that it just seems as though when these are prepared, rarely do they sit around long enough for the camera to have a moment with them. The food blogger part of me just gives in, allowing the food lover part of me to say “Go ahead, just dig in.” And so we do. And we relish every last bite.
But I promised you before that I’d share, because I can’t keep good things like this to myself. That would be really mean. I don’t like being mean.
So here it is - a simple way to prepare lamb chops perfectly every time. It doesn’t take long, and it takes very few ingredients. Just my kind of perfect.
These chops pair well with a wide variety of things. I’m partial to sweet potatoes, both baked and mashed (with a bit of fresh rosemary folded in). I also love a good risotto. This time around, I made a lighter, fresher risotto recipe I found at What’s For Lunch, Honey that bursts with lemon and fresh herbs (I used parsley, rosemary, lemon thyme, and sage), simply omitting the dairy and substituting olive oil. Divine – and a wonderful way to relax and escape from the busyness of life, even if only for a moment.
I won’t keep you waiting any longer for the chops.
Perfect Lamb Chops
1 - 1 1/2 lb lamb chops, bone-in (any variety)
Salt and pepper to taste
1 t chopped fresh herbs (I used lemon thyme, but rosemary and sage also work well)
Preheat the oven to 400 degrees. Heat a large, oven-proof heavy skillet (I use my Lodge cast iron skillet - probably the most useful tool in my kitchen.) to medium-high heat. You can add a touch of oil of you feel it needs it – my skillet doesn’t. Pat the chops dry with paper towels and season with salt, pepper, and chopped herbs, pressing into the meat. When the skillet is hot, add the chops. Allow to sear, undisturbed, for about 2 minutes, or until browned. Flip to the other side, and sear for a minute, and then place skillet with the chops into the oven. Bake for 5-6 minutes, depending on the thickness of your chops for medium rare. (Mine were nearly an inch thick) Remove from oven and remove chops from pan. Allow to rest for 3-4 minutes. Serve.
This post is linked to Go Ahead Honey, It’s Gluten-Free, hosted by Shirley at Gluten Free Easily.
That is absolutely MOUTH watering Alta!! And I didn’t bring anything for lunch today *sigh* I’d love a chop!!
These look delicious and oh so easy. Can’t wait to try them!!!
Looks delicious! Are you picky about where you get your chops? I’ve heard that makes a difference, but don’t know as I have never had any lamb chops. I know, hard to believe. You have inspired me to give them a shot!
Oh, and the risotto sounds heavenly!
Fantastic! This sound so flavorful and comforting!
Wow, hot simple is that! Sounds totally delectable. I admit though (and this is dating me) that I’m still in the school that thinks of the puppet, Lamb Chop, when someone mentions lamb chops.
Shirley
I love lamb chops and I love them prepared simply like this – I haven’t had one for awhile, thanks for making me think to pick up some lamb chops!
Went to Costco today and they had these completely beautiful lamb chops. So, a package of them came home with me, among other things. Can’t wait to fix them exactly has you have talked about here.
I just had lamb chops for the first time last weekend at a restaurant and I loved them. Now I have a recipe to try at home.
It’s true. There are few things more delicious than a perfectly seared lamb chop!
Lamb chops are so great! I have actually just got my hands on an old vertical grill and am so excited about cooking some in it, just like my Mum has been doing for years.
Yours look delicious. Perfect comforting hands-on food.
My husband loves lamb. It’s his favorite meat! I sure will suprise him with this soon! thanks for sharing.
Faith
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The chops look wonderful. I tried cooking lamb chops once, but just couldn’t get over the smell of it and it just kind of spoiled the entire dinner for me, however I do love the taste of lamb chops and order them frequently at restaurants.
Great recipe – I trimmed the thicker fat off the lamb chops, rubbed them with fresh chopped garlic, fresh chopped rosemary, salt and pepper and tiny amount of olive oil. Tasty and juicy, they went well with a fresh garden salad dressed lightly with balsamic vinegar and olive oil. Yum!
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You’ve reminded me that it’s been far too long since we’ve had lamb chops. Going on the menu soon!