Skip to main content

EASY LEMON-GARLIC LAMB CHOPS

Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast.
Easy lemon-garlic lamb chops

We are a lamb chop loving family. We have lamb chops at least once a week and there’s a collective “yay!” when my kids ask the dreaded “what’s for dinner” and the answer is lamb chops. And it’s a double-yay from me because they are totally delicious and SO easy to make.

And of all the lamb chop recipes I’ve made, this is the most perfect because the meat stays soft, juicy and tasty while the fat crisps up nicely and has time to render and caramelize.

Easy lemon-garlic lamb chops

HOW TO COOK LAMB CHOPS

I seasoned the lamb chops with oregano, dried chilli (red pepper) flakes, lemon, thyme and garlic and then pre-heated a cast iron skillet/pan until it was smoking hot. You could also use a stainless steal frying pan. This allows the lamb chops to sear and because these aren’t very thick lamb chops, I didn’t want them to over cook and stay in the pan for too long.

Once seared and golden brown on both sides (2-4 minutes), I stood the lamb chops up on their fat side for a minute or two to allow the fat to caramelize and render. After the fat was rendered, I removed the lamb chops from the heat and allowed them to rest for 5 minutes before serving. The resting allows the juices in the meat to redistribute, resulting in soft, juicy meat.

Easy lemon-garlic lamb chops

WHAT TEMPERATURE SHOULD LAMB CHOPS BE COOKED TO

Lamb chops are best when they are done medium – medium rare (62ºC/145ºF). The meat should be blushing pink in the center.

Easy lemon-garlic lamb chops

Easy lemon-garlic lamb chops


Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast.

Ingredients

  • 8 lamb chops Depending on their size, serve 1-2 per person
  • 2 tbsp olive oil
  • juice of 1 lemon, approximately 3-4 tablespoons
  • 2-3 tsp dried oregano
  • 1 tsp chilli/red pepper flakes
  • 2 tsp thyme leaves
  • 4 garlic cloves crushed
  • 1 tsp salt
  • pepper to taste

Instructions

  • Pre-heat a cast-iron/stainless steel pan over high heat. 
  • Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs and spices on both sides. 
  • Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
  • Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized. 
  • Remove from the pan and allow to rest for a few minutes before serving with lemon wedges.

Nutrition

Calories: 451kcal | Carbohydrates: 1g | Protein: 45g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 753mg | Potassium: 620mg | Vitamin A: 165IU | Vitamin C: 1.6mg | Calcium: 41mg | Iron: 4.2mg

Garlic herb lamb chops


Reference: https://www.thespruceeats.com/garlic-herb-rubbed-lamb-chops-recipe-101486

 

Labels:

Comments

Post a Comment

Popular posts from this blog

Eggs in Spiced Tomato Curry

This is the sort of dish best enjoyed family-style, around your kitchen counter on a Sunday morning, or for dinner with friends on a Friday night. Of course, there are all sorts of versions of this dish: shakshukha, huevos rancheros or eggs in purgatory. My version—fragrant with cumin and sumac—is a reflection of my Pakistani-Persian spice pantry.  The beauty of this dish is that it comes together very fast; you prepare the spiced tomato base, and then gently drop the eggs in to cook in a warm tomato bath. The result is these perfectly poached eggs in a jammy tomato curry. I made my dish with  Conestoga’s Farms’ Organic Eggs . Their hens are fed Canadian Organic Regime (COR) certified feed, made from non-GMO grains. Eating local and seasonal is important to me, especially when it comes to feeding my family—what I love is that even for Conestoga Farms, “local matters”. (These eggs are certified local by Foodland Ontario.) Before serving, adorn with sumac, it’s a spice which you could ad
Post a Comment
Read more

MUTTON – BEEF PAYA / TROTTERS

Cow's trotters , are the feet of cattle. The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine. Latin American cuisine also uses  cow's trotters  for several traditional dishes. One of the most famous and popular dish in Pakistan. Specially in Punjab people enjoy Paye in breakfast in every season but I like to make this curry in winter season. Lahori Phaje ke Paye is very famous. I will share copycat recipe of Phaja paya recipe but today i am sharing is my Mother and Mother in law’s recipe, hope you will like it. INGREDIENTS: Mutton Paya/ Beef paya 6 ,cleaned properly (if using beef take 3 ) Onion 2 large (make paste in 1/4 cup water) Oil 3/4 cup Whole spice mix 1 tbsp Salt to taste Red chilli powder 3 tbsp or to taste Turmeric powder 1 tsp Coriander powder 2 tbsp All spice powder 1 tsp Green chillies and coriander leaves for garnish Ginger garlic paste 2 tbsp METHOD: Wash trotters with warm water. In oil add onion
Post a Comment
Read more

KALI MIRCH CHICKEN KARAHI (BLACK PEPPER CHICKEN)

I am thrilled to share the recipe of this kali mirch chicken karahi. I first made this dish a couple of weeks ago, and both Saptarshi and I couldn’t believe how good it was. While not the most photogenic, this incredibly flavorful and moist karahi hit all the right taste notes. The recipe itself is pretty straight forward. I adapted it from the  Salt’n Pepper Village Cookbook  that I have enjoyed cooking from this past year (other recipes I have adapted from the book are  lobia masala  and  beef keema ). While I had heard of kali mirch chicken karahi, and at some point in my life had it, this was the first time I made it and will definitely be cooking it regularly. Some notes about the recipe… WHAT MAKES THIS CHICKEN KARAHI DIFFERENT Unlike the traditional chicken karahi (a version of it  here ), this one does not use any tomatoes. The flavor and moisture of the karahi comes from letting the chicken cook in ginger, onions and water for 25 minutes, and a generous helping of black pepper
Post a Comment
Read more