Best 6 Clinched Double Wide Loin Lamb Chops Recipes

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**Discover a Culinary Masterpiece: Clinched Double-Wide Loin Lamb Chops and Accompaniments**

Indulge in a delectable journey of flavors with our carefully curated selection of clinched double-wide loin lamb chops recipes. These succulent cuts of lamb are expertly prepared, offering a tender and juicy bite with every morsel. Embark on a culinary adventure as we present three distinct recipes, each with its unique combination of spices, herbs, and cooking techniques. From the classic grilled lamb chops with a tantalizing marinade to the aromatic roasted lamb chops infused with garlic and rosemary, and the innovative lamb chops pan-fried to perfection with a crispy crust and a flavorful sauce, these recipes will satisfy the most discerning palate. Accompanying these main courses, we offer a medley of side dishes that harmonize perfectly with the lamb's rich taste. Savor the earthy notes of roasted vegetables, the freshness of a crisp salad, and the creamy decadence of mashed potatoes. Prepare to tantalize your taste buds as you explore the diverse culinary landscapes within this article, where each recipe is a celebration of lamb's versatility and gastronomic excellence.

Check out the recipes below so you can choose the best recipe for yourself!

CLINCHED DOUBLE-WIDE LOIN LAMB CHOPS



Clinched Double-Wide Loin Lamb Chops image

When Pete and I tried this in London, we were amazed. It's probably what made us decide to do a whole chapter in clinching. Lamb that doesn't flare up, leaving a slick black residue, is the Holy Grail of every lamb griller. You can cook these chops quickly, with no flame, to produce a beautiful crust and, on the inside, _á point_ (perfect) lamb. For the most part I avoid clinching with bone-in pieces, but here the bone doesn't affect the cooking at all-it's essentially just a way of holding the two loin sections together, which makes for a different presentation from a typical lamb chop. You'll need to get these chops from a specialty butcher. This cut-two sections of loin joined by a bone-is called a Barnsley chop in England and an English chop among old-time American butchers.

Provided by Adam Perry Lang

Yield Serves 8 to 10

Number Of Ingredients 6

Eight to ten 8- to 10-ounces English-cut lamb chops (also called double loin chops), 1 1/2 inches thick, fat trimmed to 1/4 inch
3 tablespoons Four Seasons Blend
An herb brush
1/2 cup Butter Baste
Board Dressing
A clean brick, wrapped in foil

Steps:

  • Allow the lamb to come to room temperature, approximately 1 hour if straight from the refrigerator.
  • Prepare a "mature level" coal bed, with a clean thin grate or rack set over it if you like; the fire should be very hot.
  • Season the lamb chops on both sides with the seasoning blend, then lightly moisten your hands with water and work the seasonings into the meat. Allow to stand for 5 minutes to develop a "meat paste."*
  • Fan or blow-dry excess ash from the coal fire.
  • Using an herb brush, brush the chops lightly all over with the butter baste. Put the lamb chops on the grill grate or directly on the coals and cook, without moving them, for 3 minutes. Turn, baste lightly, and cook for 3 minutes, then repeat, basting each time the chops are flipped.
  • Put the foil-wrapped brick on the grill grate or on the coals to be used as a steady point for the chops, lean the chops up against it, fat side down, and cook for 1 minute, or until the internal temperature registers 120°F on an instant-read thermometer.
  • Meanwhile, pour the dressing board onto a cutting board (or mix it directly on the board). Finely chop the tip of the herb brush and mix the herbs into the dressing.
  • Transfer the lamb chops to the cutting board and turn in the dressing to coat, then transfer to plates and serve.

PAN-ROASTED DOUBLE-CUT LAMB CHOPS



Pan-Roasted Double-Cut Lamb Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 racks of lamb (8 bones per rack; about 2 pounds each), trimmed and frenched by your butcher
2 cups plus 3 tablespoons extra-virgin olive oil
10 sprigs rosemary, 8 stripped and roughly chopped and 2 whole, plus more for garnish
10 sprigs oregano, 8 roughly chopped and 2 whole, plus more for garnish
6 cloves garlic, thinly sliced
1 tablespoon Aleppo pepper (or 3/4 teaspoon red pepper flakes)
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
Flaky sea salt, for topping

Steps:

  • Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight.
  • Preheat the oven to 400˚. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper.
  • Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat-side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It's OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125˚ for medium-rare to medium doneness, 5 to 7 minutes.
  • Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated.
  • Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.

LAMB CHOPS WITH ROSEMARY AND GARLIC



Lamb Chops with Rosemary and Garlic image

Lamb chops are such a simple and satisfying meal. Marinate them in rosemary and garlic, sear them quickly on the stovetop, and dinner is served. Great for a romantic date night or a dinner party.

Provided by Elise Bauer

Categories     Dinner

Time 50m

Yield 3

Number Of Ingredients 6

1 pound lamb rib chops
2 tablespoons minced fresh rosemary
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 garlic clove, minced
4 tablespoons extra virgin olive oil, divided

Steps:

  • Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
  • Rest the chops: When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.

Nutrition Facts : Calories 506 kcal, Carbohydrate 1 g, Cholesterol 138 mg, Fiber 0 g, Protein 43 g, SaturatedFat 17 g, Sodium 1530 mg, Sugar 0 g, Fat 37 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g

PAN SEARED LAMB CHOPS



Pan Seared Lamb Chops image

Juicy, mouthwatering Pan Seared Lamb Chops are restaurant-quality but made at home with minimal ingredients and a cast iron pan.

Provided by Amy Nash

Categories     Dinner

Time 42m

Number Of Ingredients 8

8-9 bone-in lamb loin chops, about 1-inch thick
2 teaspoons kosher salt adjust as needed
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, for the pan
4 tablespoons salted butter
4 cloves garlic minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Steps:

  • Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
  • Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
  • Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
  • Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
  • Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

Nutrition Facts : ServingSize 4 g, Calories 871 kcal, Carbohydrate 2 g, Protein 37 g, Fat 79 g, SaturatedFat 35 g, Cholesterol 197 mg, Sodium 1390 mg, Fiber 1 g, Sugar 1 g

GRILLED LAMB LOIN CHOPS



Grilled Lamb Loin Chops image

Don't let their small size fool you, these chops are packed with maximum flavor! Try and find loin chops that are at least 1-inch thick for best results. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.

Provided by France C

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h20m

Yield 4

Number Of Ingredients 6

2 tablespoons herbes de Provence
1 ½ tablespoons olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
8 (5 ounce) lamb loin chops
1 pinch salt and freshly ground black pepper

Steps:

  • Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season chops with salt and pepper.
  • Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 0.7 g, Cholesterol 168.3 mg, Fat 43.9 g, Protein 42.5 g, SaturatedFat 17.2 g, Sodium 168.7 mg, Sugar 0.1 g

LAMB CHOPS WITH BALSAMIC REDUCTION



Lamb Chops with Balsamic Reduction image

This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.

Provided by PGRAYMENDOZA

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 40m

Yield 4

Number Of Ingredients 10

¾ teaspoon dried rosemary
¼ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter

Steps:

  • In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  • Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g

Tips:

  • Choose high-quality lamb chops: Look for chops that are bright red in color and have a good amount of marbling. Avoid chops that are brown or gray, as these are likely to be older and tougher.
  • Trim the chops: Remove any excess fat from the chops before cooking. This will help to prevent them from becoming greasy.
  • Season the chops well: Season the chops with salt, pepper, and any other desired spices. You can also marinate the chops for a few hours or overnight to add extra flavor.
  • Cook the chops over medium-high heat: This will help to create a nice crust on the outside of the chops while keeping the inside tender and juicy.
  • Use a meat thermometer: Cooking the chops to the right temperature is essential. Use a meat thermometer to ensure that the chops are cooked to your desired doneness.
  • Let the chops rest before serving: This will allow the juices to redistribute throughout the chops, making them more tender and flavorful.

Conclusion:

Clinched double-wide loin lamb chops are a delicious and versatile cut of meat. They can be cooked in a variety of ways, including grilling, roasting, and pan-frying. When cooked properly, lamb chops are tender, juicy, and full of flavor. They are a great choice for a special occasion meal or a weeknight dinner.

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