They’re quick enough for a weeknight and yet special enough to serve friends. I love the cozy simplicity of these seared lamb loin chops with red wine and rosemary. This season, instead of making beef for all of our big winter dinners, I’ve begun to love cooking with lamb (I made Greek lamb meatballs last night!). But I try to balance those old favorites with new ones, because what’s the fun in making the same things over and over? One way I do it is by swapping in new ingredients.
I have a dozen or so classic recipes I make for each season, year after year.
This post is sponsored by Superior Farms American Lamb. To finish, serve the dish with a handful of rich and fruity kalamata olives. Deglaze the pan with dry red wine and whisk together a quick red wine pan sauce with aromatics like garlic and shallot and fragrant, piney rosemary and thyme. Once its thickened add the pork chops back into the pan to warm for a couple of minutes while spooning sauce over the top.Break out your cast iron skillet and make these delicious pan seared lamb loin chops with beautiful crusts and juicy centers.DO NOT RAISE THE HEAT or you will Harden the sauce. You will cook for about 5 minutes until sauce begins to thicken to s syrup like consistency. Add vinegar mixture to the pan and continue to stir into garlic/bourbon mixture.In a separate bowl mix vinegar, brown sugar, cayenne pepper (optional) and the melted butter.Then add the minced garlic and cook for 1 minute. Using a wooden spoon scrape up all the bits that have attached to the pan to incorporate them into the sauce. Add bourbon to pan to deglaze the pan.Repeat until all lamb chops are complete. Remove and place onto a plate and cover with foil to allow them to rest while you make the balsamic glaze. You can either cut into one to see the temp, or use a thermometer to check for doneness. And cook first flat side for 4 minutes, then flip to the other side and cook for 4 minutes more. Then tip to the other long smaller width side and cook for 2 minutes. Then tip lamb to cook each side (not the flat side, but the long smallest width side.). Allow oil to heat up for 30 seconds then add lamb chops to pan on bone end.If your skillet is smaller, you can cook them in two batches, but when you are placing the lamb in the pan you want to allow 1" in between.Add the remaining tablespoon of olive oil to the pan and swirl it around to coat the whole pan. Brush all lamb chops with one of the tablespoons of olive oil then season with salt and pepper.You’ll want to trim larger pieces of fat down a little. The fat will burn when you are cooking it, but the flavor is very good. It won’t be as big as the other side, but its the most tender so you want it as large as possible. You want to have the sirloin side as large as possible. A loin lamb chop looks like a mini T-bone steak. Look for even sides of each side of the Lamb Loin Chop.You want to have even thickness on both sides. When you’re cooking one side will be medium and the other medium-rare. (1 1/2″ cut on one side but the other side is 1 1/4″) AVOID THOSE. When I’m at Costco, sometimes in their hurry in cutting the meat the butchers cut it unevenly. I buy my lamb at my local butcher shop or at Costco. You want to look for even cutting across so the lamb will be the same temperature throughout.
#Baked lamb chops without searing how to
You can serve the pan seared chops right out of the pan for a great presentation! How to select good Loin Lamb Chops?