Best 5 Seared Lamb Loin Chops Recipes
Indulge in a culinary journey with our curated collection of seared lamb loin chop recipes. These succulent chops, renowned for their tender texture and rich flavor, are elevated to new heights with a variety of tantalizing marinades, rubs, and cooking techniques. Discover classic preparations like pan-seared chops with garlic and herbs, where the meat is seared to perfection and infused with aromatic flavors. Embark on a Mediterranean adventure with chops marinated in a blend of olive oil, lemon, and oregano, grilled to smoky perfection. For a taste of the East, try chops rubbed with a fragrant blend of cumin, coriander, and paprika, then grilled or roasted until tender.
For those seeking a more elaborate experience, explore recipes that incorporate unique ingredients and cooking methods. Treat your taste buds to chops wrapped in prosciutto and stuffed with spinach and goat cheese, pan-fried until golden brown. Experiment with sous vide techniques, where chops are precisely cooked in a water bath, resulting in an incredibly tender and juicy texture. Take your culinary skills to the next level with chops crusted in a mixture of nuts, herbs, and breadcrumbs, then seared and finished in the oven for a crispy exterior and a moist, flavorful interior.
Each recipe is meticulously crafted to guide you through the process, ensuring success in your culinary endeavor. Whether you prefer a simple yet elegant preparation or an intricate flavor exploration, our collection of seared lamb loin chop recipes offers something for every palate. Elevate your next meal with these delectable chops and savor the exquisite flavors they bring to the table.
SEARED LAMB LOIN CHOPS
Most people are familiar with fancy-pants, bone-in, Frenched lamb rib chops which are also absolutely delectable, but don't realize there are actually three cuts of lamb chops - shoulder cheapest cut, rib moderately priced, and the loin most expensive. The loin chops are thick, meaty, incredibly tender, heart-shaped cuts from the lower portion of the lamb's back, behind the ribs. Loin chops are best prepared by seasoning simply, but liberally, then searing over high heat. Serve at medium-rare 57°C internal temperature or medium 62°C and pair with a full-bodied red wine such as a Cabernet Sauvignon, Merlot or Shiraz. The product you purchase and timing in your process are critical to success in searing mouth-watering lamb loin chops with fresh mint-pistachio pesto. Here are a few tips to keep in mind: Purchase great lamb chops. Your local butcher is an expert in recommending great cuts of meat - this individual should be your best friend. If you don't have access to a butcher, keep in mind three things: thickness, colour, and marbling. Lamb chops should be no thinner than 2.5cm, and ideally between 3.8 and 5cm thick. The chops should be pink. The darker the shading towards red indicates an older, less flavourful cut of meat. There should be a good deal of marbling in the lamb. This fat between the muscle fibres amplifies and carries flavour throughout the chop. Start with the end in mind. Work your way backwards through the recipe so your timing is perfect. Example: The recipe requires 5 minutes of resting the meat before serving, 6-10 minutes for grilling, 1 hour of marinating and 15 minutes to prep. That's 90 minutes. Only 20-25 minutes is active prep and grilling time. So, use the inactive time wisely. During the marinating time, dry roast the pistachios, prepare the pesto, uncork and drink the wine. During the time allocated to resting the grilled lamb chops, prepare serving plates and drink wine. After serving the loin chops and pesto, drink wine. This is a low-maintenance recipe. Let your Char-Broil barbecue grill do the work! Sear the chops over medium high, direct heat, with an uncovered grill lid, and only touch the chops three times. First touch: Place the seasoned chops on the grill grates. Second touch: Turn over halfway through grilling 3-4 minutes per side for medium rare, 4-6 minutes per side for medium. Third touch: Remove the chops from the grill and place under a tin foil tent to rest. No other poking, prodding, flipping or managing of the meat is required. Now off to your local butcher to buy loin chops, then back home for a hot date with your TRU-Infrared™ grill by Char-Broil® and a few bottles of red wine. Cheers!. Seared lamb loin chops with a fresh mint-pistachio pesto - Incredibly versatile recipe that can be served to a crowd or on date night for two. Simplistic in preparation and execution, but dynamic in presentation and taste.
Provided by Char-Broil
Yield 2-4
Number Of Ingredients 18
Steps:
- Lamb Chops. 1. Place the lamb chops in an airtight plastic bag. Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly and add to the bag. Seal and refrigerate 1-4 hours, turning occasionally. 2. Remove the chops from refrigerator 20 minutes before cooking, bringing the meat back to near room temperature. 3. Preheat the grill to high. 4. Gently lay the lamb chops over direct heat of the grill's hottest grates, searing for 3-4 minutes per side for medium rare 57°C internal temperature or 4-6 minutes per side for medium 62°C. 5. Remove the chops from the grill and immediately, place them under a tin foil tent for 3-5 minutes to rest. Serve with Mint-Pistachio Pesto. 1. Preheat the oven to 180°C. 2. Dry roast the pistachios, in single layer, on a lined baking sheet for 8-10 minutes or until just fragrant. Remove from the oven and set aside to cool. 3. Pulse together all the ingredients, except the oil, in a food processor. 4. Pour the olive oil ¼ cup at a time, pulsing until the desired consistency is achieved. 5. Season to taste with salt and pepper.
PAN SEARED LAMB LOIN CHOPS
These lamb loin chops seared in cast iron skillet are juicy inside with a light garlicky crust outside. Deeee-licious!! If you have any leftovers and reheat them the next day, they are still mouthwatering! P.S. This is the promised link for a good cast iron skillet.
Provided by Alena Tarasevich
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Instructions
PAN-SEARED LAMB CHOPS
A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.
Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
PAN SEARED LAMB LOIN CHOPS
Made with rosemary, garlic, and butter to compliment the natural richness of the lamb, these Pan Seared Lamb Loin Chops are simple to prepare with in a cast iron pan and have the wonderful crust you get at a nice restaurant!
Provided by Amy Nash
Categories Main Course
Time 42m
Number Of Ingredients 8
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 : Calories 871 kcal, Carbohydrate 2 g, Protein 37 g, Fat 79 g, SaturatedFat 35 g, TransFat 1 g, Cholesterol 197 mg, Sodium 1390 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 39 g, ServingSize 1 serving
SEARED LAMB LOIN CHOPS
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 3
Steps:
- Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.
Tips:
- To ensure the lamb chops are cooked evenly, bring them to room temperature before searing.
- Use a well-seasoned cast-iron skillet or grill pan to sear the lamb chops.
- Sear the lamb chops over high heat for 2-3 minutes per side, or until they are browned and have a nice crust.
- Reduce the heat to medium-low and continue to cook the lamb chops for 5-7 minutes per side, or until they reach your desired doneness.
- Let the lamb chops rest for a few minutes before slicing and serving.
- Serve the lamb chops with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
Conclusion:
Seared lamb loin chops are a delicious and elegant dish that is perfect for a special occasion. By following the tips above, you can easily cook lamb chops that are tender, juicy, and full of flavor. So next time you're looking for a special meal to impress your friends or family, give seared lamb loin chops a try.
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