Lamb Chops Recipe

Name: Lamb Chops Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings (2 chops each)
Ingredients: 8 (1/2-inch thick) lamb loin chops; Salt and freshly ground black pepper; 3 tablespoons olive oil; 10 cloves garlic; 3 tablespoons water; 2 tablespoons lemon juice; 2 tablespoons fresh parsley; 1 tablespoon fresh thyme; 1 pinch red chili flakes

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings (2 chops each)
Calories
460 kcal
Course
Main Course
Cuisine
American

Lamb Chops Recipe

Eric Vasquez

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Ideal for holiday menus and weeknight dinners alike, this skillet Lamb Chops Recipe can be on the table in 20 minutes flat (complete with garlic-herb pan sauce). Lamb recipes need not be intimidating, and this skillet dinner is delicious proof.

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Ingredients

Servings

8 (1/2-inch thick) lamb loin chops fatty tips trimmed (about 2 pounds)
Salt and freshly ground black pepper
3 tablespoons olive oil
10 cloves garlic halved
3 tablespoons water
2 tablespoons lemon juice
2 tablespoons fresh parsley minced
1 tablespoon fresh thyme minced
1 pinch red chili flakes

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Instructions

Pat the lamb chops dry with paper towels and sprinkle liberally with salt and pepper. In a very large skillet over medium-high heat, heat the olive oil until shimmering.
Add the lamb chops and garlic and cook until the chops are browned and crusty on the bottom, about 3 minutes.
Turn the chops and garlic and continue cooking until the chops are browned on the second side and reach 145 degrees on an internal thermometer. Transfer the chops to a baking sheet or plate and leave the garlic in the skillet.
To the skillet with the garlic, whisk in water, lemon juice, parsley, thyme, and crushed red pepper, scraping up any browned bits on the bottom, until sizzling, about 1 minute. Pour sauce over the lamb chops and serve immediately.

Notes

Store leftovers covered in the refrigerator for up to 4 days.
Lamb loin chops: Loin chops are lean, tender, and one of the most readily available cuts you can find. They have a 3 ounce to 4 ounce serving size and look like small T-bones; in fact, loin chops are sometimes called T-bone chops.
Yield: This recipe makes 2 pounds of Lamb Chops (precooked weight) which will yield 4 servings, 2 lamb chops or 6 ounces per serving.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition Information

Show Details

Serving 2 chops Calories 460kcal (23%) Carbohydrates 4g (1%) Protein 19g (38%) Fat 41g (63%) Saturated Fat 15g (75%) Cholesterol 84mg (28%) Sodium 67mg (3%) Potassium 294mg (8%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 252IU (5%) Vitamin C 11mg (12%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings (2 chops each)

Amount Per Serving

Calories 460 kcal

% Daily Value*

Serving	2 chops
Calories	460kcal	23%
Carbohydrates	4g	1%
Protein	19g	38%
Fat	41g	63%
Saturated Fat	15g	75%
Cholesterol	84mg	28%
Sodium	67mg	3%
Potassium	294mg	6%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	252IU	5%
Vitamin C	11mg	12%
Calcium	40mg	4%
Iron	2mg	11%