Seared Lamb Loin Chops Recipes

These lamb loin chops seared in cast iron skillet are juicy inside with a light garlicky crust outside. Deeee-licious!! If you have any leftovers and reheat them the next day, they are still mouthwatering! P.S. This is the promised link for a good cast iron skillet.

Provided by Alena Tarasevich

Time 25m

Yield 4 servings

Number Of Ingredients 10

• Ingredients

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

• Ingredients

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.

Most people are familiar with fancy-pants, bone-in, Frenched lamb rib chops which are also absolutely delectable, but don't realize there are actually three cuts of lamb chops - shoulder cheapest cut, rib moderately priced, and the loin most expensive. The loin chops are thick, meaty, incredibly tender, heart-shaped cuts from the lower portion of the lamb's back, behind the ribs. Loin chops are best prepared by seasoning simply, but liberally, then searing over high heat. Serve at medium-rare 57°C internal temperature or medium 62°C and pair with a full-bodied red wine such as a Cabernet Sauvignon, Merlot or Shiraz. The product you purchase and timing in your process are critical to success in searing mouth-watering lamb loin chops with fresh mint-pistachio pesto. Here are a few tips to keep in mind: Purchase great lamb chops. Your local butcher is an expert in recommending great cuts of meat - this individual should be your best friend. If you don't have access to a butcher, keep in mind three things: thickness, colour, and marbling. Lamb chops should be no thinner than 2.5cm, and ideally between 3.8 and 5cm thick. The chops should be pink. The darker the shading towards red indicates an older, less flavourful cut of meat. There should be a good deal of marbling in the lamb. This fat between the muscle fibres amplifies and carries flavour throughout the chop. Start with the end in mind. Work your way backwards through the recipe so your timing is perfect. Example: The recipe requires 5 minutes of resting the meat before serving, 6-10 minutes for grilling, 1 hour of marinating and 15 minutes to prep. That's 90 minutes. Only 20-25 minutes is active prep and grilling time. So, use the inactive time wisely. During the marinating time, dry roast the pistachios, prepare the pesto, uncork and drink the wine. During the time allocated to resting the grilled lamb chops, prepare serving plates and drink wine. After serving the loin chops and pesto, drink wine. This is a low-maintenance recipe. Let your Char-Broil barbecue grill do the work! Sear the chops over medium high, direct heat, with an uncovered grill lid, and only touch the chops three times. First touch: Place the seasoned chops on the grill grates. Second touch: Turn over halfway through grilling 3-4 minutes per side for medium rare, 4-6 minutes per side for medium. Third touch: Remove the chops from the grill and place under a tin foil tent to rest. No other poking, prodding, flipping or managing of the meat is required. Now off to your local butcher to buy loin chops, then back home for a hot date with your TRU-Infrared™ grill by Char-Broil® and a few bottles of red wine. Cheers!. Seared lamb loin chops with a fresh mint-pistachio pesto - Incredibly versatile recipe that can be served to a crowd or on date night for two. Simplistic in preparation and execution, but dynamic in presentation and taste.

Provided by Char-Broil

Yield 2-4

Number Of Ingredients 18

• Ingredients

Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 3

• Ingredients