Perfect 15-Minute Lamb Chops with Garlic and Herbs

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These Perfect 15-Minute Lamb Chops with Garlic and Herbs are a breeze to make. Don’t let their fast cook time fool you they are extremely tasty. Full of flavors of garlic, thyme, rosemary, and the perfect burst of citrus to cut through the fattiness of the lamb. We are going to show you how to sear these lamb chops on high heat creating the most perfectly browned crust and the juiciest most tender melt in your mouth pink interior. This recipe is part of our Valentine’s day series for the week, try it as the main course. Then end your dinner with our Dark Chocolate Lava Cake for 2.

What you will need to make our Perfect 10-Minute Lamb Chops with Garlic and Herbs

How to Make Perfect Lamb Chops

  1. Trim and season your lamb chops with your favorite herbs, don’t forget to properly season with salt and pepper.
  2. Cook your lamb chops on high heat in a cast-iron pan. This helps give us that nice flavorful crust.
  3. Rest your meat. Resting your meat allows the juices to redistribute properly throughout the meat giving you that tender, juicy, melt in your mouth texture we crave from our meats.

Trim & Season:

Lamb chops are a great cut of meat to cook. A lot of you might see it at the supermarket and pass right by it, intimidated by having to deal with it. But honestly it couldn’t be any easier. Make sure you have your butcher trim it correctly, even then you might be left with some large pieces of fat. So have a look at them there should be no large chunks of fat, thin areas are fine those will be rendered off as we cook them. If you see any large chunks trim them away using a sharp knife. No one wants to be chewing on chunks of fat later when these are done.

Season then with sea salt and pepper liberally on both sides. Then sprinkle on some dried thyme (both sides).

Cooking:

Heat olive oil in a cast-iron pan on medium-high heat. Make sure that the pan and oil is very hot this will help get a nice brown crust on the lamb chops.  

Depending on the size of your skillet, we will either cook all of the lamb chops at once or work in batches (if your working in 2 batches, add half the garlic with each batch of cooking). Place the lamb chop into the hot skillet along with the garlic. Do not touch them. After about 3 minutes flip over the lamb chops and garlic. Cook for another 2 minutes on the other side until nicely browned (if using thicker lamb chops cook it for an extra 1-2 min). Remove the lamb chops from the pan, leave the garlic in the pan. 

Our lamb chops were not very thick, if you are using an instant-read thermometer inserted into the middle of your lamb chop, aim for 125°F for rare, 135°F medium-rare, and 140°F medium.

Quickly add the fresh thyme sprigs, rosemary sprigs, lemon juice, water, and parsley(if you cooked in 2 batches and removed half the garlic add it back in now). Scrape all the brown bits on the bottom of the pan and cook for just a minute until everything is hot and sizzling. Immediately pour all over lamb chops. Let the lamb chops rest for 5 minutes (this allows the juices to redistribute through the meat). Sprinkle well with some more sea salt and serve immediately. 

Sauce
Lamb Chops
Lamb Chops

If you make these Perfect 15-Minute Lamb Chops with Garlic and Herbs ! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy. 

Perfect 15-Minute Lamb Chops with Garlic and Herbs

Lamb Chops
Servings 2 people
Cook Time 15 mins

Ingredients

Lamb Chops

  • 8 lamb chops (trimmed) 600-700 grams
  • 3 tbsp olive oil
  • 10 cloves garlic sliced in half lengthwise (leave skin on)
  • ½-1 tbsp dried thyme
  • sea salt and pepper

Pan Sauce

  • 1 sprig fresh rosemary
  • 2 tbsp lemon juice
  • 2 tbsp minced parsley
  • 3 sprigs fresh thyme
  • 3 tbsp water

Instructions

  • Your lamb chops should come properly trimmed directly from the butcher, but have a look at them anyway. There should be no large chunks of fat, thin areas are fine those will be rendered off as we cook them. If you see any large chunks trim them away using a sharp knife.
  • Season your lamb chops with sea salt, fresh cracked pepper, and dried thyme on both sides.
  • Heat 3 tbsp of olive oil in a cast-iron pan on medium-high heat. Make sure that the pan and oil is very hot this will help get a nice brown crust on the lamb chops.
  • Depending on the size of your skillet we will either cook all of the lamb chops at once or work in batches (if your working in 2 batches, add half the garlic with each batch of cooking). Place the lamb chop into the hot skillet along with the garlic. Do not touch them. After about 3 minutes flip over the lamb chops and garlic. Cook for another 2 minutes on the other side until nicely browned (if using thicker lamb chops cook for an extra 1-2 min). Remove the lamb chops from the pan, leave the garlic in the pan. *Check notes for doneness temperatures.*
  • Quickly add the fresh thyme sprigs, rosemary sprigs, lemon juice, water, and parsley (if you cooked in 2 batches and removed half the garlic add it back in now). Scrape all the brown bits on the bottom of the pan and cook for just a minute until everything is hot and sizzling. Immediately pour all over lamb chops. Let the lamb chops rest for 5 minutes (this allows the juices to redistribute through the meat). Sprinkle well with some more sea salt and serve immediately

Notes

Our lamb chops were not very thick, if you are using an instant-read thermometer inserted into the middle of your lamb chop, aim for 125°F for rare, 135°F medium-rare, and 140°F medium.
Course: Main Course

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