Lamb Chops Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings (2 chops each)
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Lamb Chops Recipe
Description
The Lamb Chops Recipe begins by seasoning loin chops with salt and pepper, then cooking them in olive oil with halved garlic cloves until browned and crisp on each side. The chops are cooked to medium doneness (145°F internal temperature) to preserve juiciness and tenderness.
After removing the chops, a quick sauce is made in the same skillet by deglazing with water, lemon juice, and adding fresh parsley, thyme, and red chili flakes. This sauce captures the browned bits from the pan, giving a bright, herbaceous finish with a touch of heat.
Loin chops, trimmed of fatty tips, are used for their lean, tender quality and resemblance to small T-bone cuts. The dish is best served immediately to enjoy the crisp crust and warm sauce. Leftovers can be refrigerated for up to four days.
Ingredients
- 8 (1/2-inch thick) lamb loin chop fatty tips trimmed (about 2 pounds)
- salt freshly ground
- black pepper freshly ground
- 3 tablespoons olive oil
- 10 cloves garlic halved
- 3 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons parsley minced, fresh
- 1 tablespoon thyme minced, fresh
- 1 pinch red chili flakes
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 leftover lamb chops covered in the refrigerator for up to 4 days to maintain flavor and safety.
- Loin chops are lean and tender cuts similar to small T-bones, offering about a 3 to 4 ounce serving each.
- This recipe yields 4 servings with approximately 2 lamb chops or 6 ounces per serving based on precooked weight.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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