Main Dishes
Lamb Chops
Description
Pan-seared and then topped with an herbaceous, garlicky sauce, this Lamb Chops recipe is one of the fastest, easiest dinners you can make, but it looks and tastes like an entree from a high-end restaurant.
Ingredients
- 8 lamb rib chops or loin chops* about 2 pounds—if using rib chops, it will be about 1 rack
- 2 tablespoons fresh rosemary leaves super finely chopped
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 6 cloves garlic peeled and sliced
- 1 tablespoon Dijon mustard
- 4 to 6 sprigs fresh thyme
Directions
- With paper towels, pat the lamb chops dry and place in a large bowl. In a small bowl, combine the salt, rosemary, olive oil, and balsamic. Rub all over the lamb. Let stand at room temperature for at least 30 minutes and up to 1 hour before cooking (or refrigerate for 1 day and let come to room temperature prior to cooking).
- In a large, deep skillet (cast iron is great here), heat the canola oil over medium-high. Once it’s nice and hot, add the lamb chops in a single layer (don’t let the chops touch; cook in batches if needed). Sear for 3 to 4 minutes per side. Each side should be a nice, deep golden brown and the inside should be medium-rare (you do not want lamb chops medium or well-done or they will be tough and chewy). Remove the lamb to a plate. Let rest for 10 minutes.
- Add the butter to the pan. Once it’s melted and sizzling, swirl to coat the pan, then add the garlic, mustard, and thyme. Stir and let cook until the thyme is lightly charred and everything smells ridiculously good. Spoon the sauce and sauteed garlic all over the top of the lamb. Enjoy hot.
