Pan seared lamb chops
User Reviews
4.7
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Course
Main Course
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Cuisine
European
Pan seared lamb chops
Description
This recipe features lamb chops seasoned with a mixture of olive oil and dried herbs, mainly herbes de Provence or an equivalent blend of thyme, rosemary, sage, and others. The chops are seasoned simply with salt and pepper before being cooked in a sauté pan with melted butter and whole peeled garlic cloves. Cooking over medium-high heat ensures the lamb develops a golden, caramelized crust on each side.
The garlic cloves infuse subtle aromatic notes during cooking, enhancing the flavor without overpowering the meat. The method keeps the internal texture juicy and tender while the exterior gains slight crispness.
This dish can be accompanied by plantain puree or a quinoa salad, offering complementary textures and mild flavors that balance the rich lamb. Serving immediately preserves the chops’ optimal texture and warmth.
Ingredients
- 8 lamb chops
- 2 tbs olive oil
- 1 tbs herbes de provence or mix of thyme, rosemary, sage, and other dried herbs
- 1 garlic peeled, small head
- 2 tbs butter
- salt to taste
- black pepper to taste
Suggested side dishes:
- plantain ripe, puree
- quinoa salad
Instructions
- Season the lamb chops with the olive oil, the dried herb mix, salt and pepper.
- Melt the butter in a sauté pan over medium high heat.
- Add the lamb chops and garlic cloves; cook until the chops are golden on each side.
- Serve immediately.
User Reviews
Overall Rating
4.7
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