Roasting lamb loin chops may seem like an impossible feat for any amateur chef, but you’ll be enjoying the tender and juicy meat in no time with these helpful tips and recipes.
Here’s what you’ll need:
- A large ovenproof frying pan
- Aluminum foil
- 4 lamb loin chops (about 1 1/4 inches thick)
- Salt and freshly ground black pepper
- 1 to 2 tablespoons vegetable oil
Here’s what to do:
- Heat the oven to 400 degrees Fahrenheit and arrange a rack in the middle.
- Pat the lamb chops dry with paper towels and season with salt and pepper on both sides.
- Place enough oil in the frying pan to just coat the bottom, then heat over medium-high heat. When the oil smokes, place the lamb chops in the pan and cook undisturbed until a golden brown crust forms on the bottom, about three minutes.
- Turn the lamb chops over and cook undisturbed again until a golden brown crust forms on the second side, about three minutes more.
- Transfer the pan to the oven and roast the lamb chops until they reach the desired doneness, about eight to ten minutes for medium rare (about 130 degrees Fahrenheit on an instant-read thermometer).
- Remove the pan from the oven and transfer the lamb chops to a plate or cutting board. Cover loosely with foil and let rest for five minutes before serving.
Lamb chops can also be prepared with a variety of rubs, marinades, sauces, and spices. Try one below for a dinner that could become a permanent staple in your household’s revolving list of recipes.
Vietnamese Lamb Chops
You don’t need to order take-out to experience authentic Asian flavors. Fish sauce and coriander can elevate any homemade attempt at Vietnamese food to restaurant-level status. Just be sure to not over-cook the protein, or your glaze will suffer severely. Get our Vietnamese Lamb Chops recipe.
Honey Balsamic Lamb Chops
If you thought we’d include a lamb chop recipe without rosemary, you thought wrong. If you thought balsamic vinegar was reserved for red meat dishes, you thought wrong again. Enjoy a meal that combines both delicious ingredients in perfect harmony. Get the recipe.
Garlic and Herb Crusted Lamb Chops
Though garlic and herbs may sound simple, they have depths of complex flavors. This beautiful dish highlights parsley and thyme with the added spice of Tabasco. Get the recipe.
Cajun Cornmeal Seared Lamb Chops
If a trip to the Bayou isn’t in your immediate future, you’ll have to settle for this cajun-inspired take on the pan-seared classic. Cornmeal obviously gives these chops a desirable and delectable crunch. Get the recipe.
Lamb Chops with Pesto and Pomegranate Sauce
Sweet and savory, colorful and bold, this recipe is a work of art. While your instinct may be take a million pictures, don’t let it sit for too long. Lamb chops are best when they retain their juices. Get the recipe.
This article was originally published on September 13, 2010.