PAN-SEARED LAMB CHOPS
A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.
Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
PERFECTLY PAN-SEARED ROSEMARY LAMB CHOPS
These pan seared lamb chops are marinated in rosemary and garlic, have perfectly crispy edges and take just 6-10 minutes to make (once they've been marinated, of course). These tender chops make such an elegant spring or Easter dinner and impress every guest! This recipe also includes a mint-pistachio pesto to serve on the side!
Provided by Genevieve Morrison
Categories Main Course
Time 1h13m
Number Of Ingredients 11
Steps:
- Mince 3 tbsp. rosemary and 2 tbsp. of garlic. Place 6 lamb rib chops in a large, sealable bag with minced rosemary, 2 oz. olive oil, minced garlic, 1 tsp. salt and ½ tsp. pepper. Massage the bag slightly to make sure the chops are equally covered in the marinade. Refrigerate for at least 1 hour.
- Once lamb has marinated, use a paper towel to blot lamb chops and brush off some of the garlic and rosemary. You don't want too much of it still stuck to the meat or it may char as it sears.
- Add 1 tbsp. olive oil to the pan, and turn the heat to MEDIUM-HIGH. Allow the pan to get very hot, about 1-2 minutes. Place lamb chops in the oil, at least an inch apart, and allow them to sear without moving or flipping for 3 minutes. Then, carefully flip them to the other side.
- Use a meat thermometer to check for doneness. If you want your chops to be RARE, the temperature should be 120 F. If you want them to be MEDIUM RARE, the temperature should be 125 F. If you want them MEDIUM, the temperature should be 135 F. And for WELL DONE, 145 F. If after the chops have been in the pan for 6 minutes, and you want them to be more fully cooked, turn the heat to MEDIUM-LOW, flip them, and allow them to cook for just 1 minute on each side, flipping until they reach your desired temperature. Serve right after removing from pan.
- In a food processor, add 1 cup fresh mint, 1 tbsp. pistachios, 5 tbsp. olive oil, 1½ tsp. white balsamic vinegar and 1 tsp. freshly grated parmesan. You should have about 3 tbsp. mint-pistachio pesto.
Nutrition Facts : ServingSize 1 lamb chop, Calories 248 kcal, Carbohydrate 9 g, Protein 24 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 420 mg, Fiber 4 g, Sugar 1 g
ROSEMARY LAMB CHOPS
While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. "I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner," Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 161 calories, Fat 15g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
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