Perfect Lamb Chops

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.

Comments

  1. says

    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.

  2. Poppy53 says

    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!

Trackbacks

  1. […] The shark was also very straightforward. A quick marinade, and a short time on the grill, this could easily become an adventurous meal for a weeknight. (Provided your grill isn’t covered in snow, that is. We’re in Texas, and tomorrow is our first hint at real winter weather so far this season. We grill year-round.) No grill? This could just as easily be prepared by searing in a cast-iron skillet and finished in a hot oven, much like my favorite way to prepare lamb chops. […]

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