These can be done on the grill or broiler and I have done them with beef and lamb ribs as well as chops.
Pan Broiled Lamb Chops Recipe
A simple marinade gives these lamb chops an elegant taste.
MM – Did as the recipe except I used the Garlic Spread & Seasoning – This was Restaurant quality
MM – did these again and cooked on the stove till about half done then finished on the Weber to cook off the fat – super good and company loved them
Ingredients
8 medium lamb chops (more if very small)
1 teaspoon finely chopped fresh rosemary (substitute 1/2 teaspoon dried )
Garlic powder and parsley to taste – I use bought Garlic Spread seasoning which is garlic, salt and parsley
1 tablespoon soy sauce
1 tablespoon olive oil
2 cloves garlic
1/2 white wine or I also use Mirin
Directions
Trim all excess fat from 8 to 12 (depending on their size) lamb chops.
Prepare the marinade: Chop the rosemary and mince or press the garlic. Using a mortar and pestle, or small bowl and the back of a spoon, mash together the chopped rosemary and pressed garlic.Add soy sauce and olive oil. Rub this mix all over the chops and let stand 1/2 hour to 2 hours.
Lightly film a skillet with canola oil over medium-high heat. Pat the chops dry with a paper towel - they won't brown well if they aren't dry.
When the pan is hot (a drop of water sizzles and evaporates instantly), add the chops without crowding. (Cook in two batches if they would otherwise crowd the pan.) Cook at medium-high heat for 2 or 3 minutes, or until browned. Turn chops and brown the other side for 2 or 3 minutes, then reduce the heat to medium until the chops reach the desired doneness. Depending on their thickness, this may take an additional 3 to 10 minutes.
Check for doneness by making a small cut into the meat. They will taste best if cooked to medium or medium rare.
Remove the cooked chops to a warmed platter and cover (or warm oven). Add 1/2 cup water or wine to the pan, cooking and stirring until all the browned bits are loosened and the volume of liquid is reduced to about 1/2. Pour this sauce over the chops and serve immediately
Grilled Lamb Chops
Ingredients
- 2 large garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3/4-inch thick
Directions
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Mustard and Wine Marinated Lamb Chops
Ingredients:
4 lamb chops
3 tablespoons of your favorite stone ground mustard – I used Dijon
. The first time I made this I spread mustard on the chops and didn't use wine.
Making it on 7 Apr 2018, I mixed the Dijon with the other ingredients and marinated for 4 hours.
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup red wine
Directions:
1Rub both sides of chops with mustard.2Sprinkle with salt and pepper.3Cover with wine and marinate for at least 2 hours or up to 8 in refrigerator, turning occasionally.4Rub again with mustard just before broiling or pan-frying to desired doneness, about 5 minutes per side.5Note: these can also be cooked on the grill.
