A well-done lamb chop stands on its own. When you take your first bite of these pan-seared lamb chops marinated in the Mediterranean marinade, it will be worth all the little effort (really, it is easy to make) in the kitchen. The pan-searing imparts a wonderful roasted crust on the chops. The chops are also perfectly cooked (look at the pink insides. Yum and Inviting!!) These lamb chops’ deliciousness comes from how well they are cooked and their Mediterranean-inspired marinade. Allow the marinade to work its magic, and by the time you have seared the chops on the pan, the house smells sumptuous and inviting. Lamb or mutton is a favorite meat in my family, and we have had other recipes like this Slow Cooker Lamb Stew, or Turkish Lamb Pide. One recipe we often make is the flavorful Indian Mutton Curry (Stove Top & Slow Cooker). Most lamb chops are served to make an ‘L‘ section, with the tail end having a good portion of the meat. The meat in the tail is tender and juicy, and the bone isn’t something to leave behind. They have flavor any way you cook them. Pork chops are similar cuts to lamb chops, and you can check out recipes where I have paired them with two delightful sauces. One, with a sour cream sauce – Skillet Pork Chops With Sour Cream, and another with a creamy mushroom sauce – Pork Chops In Creamy Mushroom Sauce. The fat in lamb is not as prominent or influential as that of steaks, but look for marbling which is fat lines that run through the chop. Avoid fat that has turned yellow. The size or thickness of the chops will define your experience. Lamb chops should be at least an inch thick and not more than 2 inches. A thick chop’s outside will be cooked, but the middle will still be raw.
Olive oil – provides the base of the marinade and is a very healthy fat. Lemon juice – I have used lemon juice and zest for that citrus fragrance and taste. Garlic – is a flavor bomb, and I love to use it when possible. Parsley – gives those herby characteristics to the marinade. You may use basil instead of parsley or both. Use fresh leaves. Thyme or rosemary are good alternatives. Cumin – Highly fragrant and potent and is the most popular middle eastern spice. Available and used around the world too.
For rare, it is 130˚F For medium-rare, it should be 140˚F – 145˚F For medium-well is 160˚F For well done, the ideal temperature is 165˚F
Resting the chops for 8-10 minutes before cutting is also essential. Resting helps the chops absorb the juices into the protein strands released during cooking. This keeps the chops juicy and tender. If you serve the chops immediately, the juices will ooze out when you cut the meat, and the chops will taste tough. These pan-seared lamb chops require just a couple of bowls and a pan (heavy – preferably) in terms of equipment. Effort goes in just whisking up the marinade and then searing and cooking the chops on the pan. Pour the marinade over the lamb chops in a big bowl and rub them thoroughly. Each side of the lamb should be coated with the marinade. Let the marinated chops rest for 30 minutes for the flavor to seep through. Turn the heat to medium-low and sear the chops again for 2 minutes. While doing this, you can pour some of the leftover marinades from the bowl, if at all, and baste them. Take the chops out from the pan and let them rest. Serve with some roasted veggies and mashed potato, and have it hot. Cold chops from the fridge would be pretty dry and not taste the same. If you still insist on freezing them, do so in an air-tight container or zip-lock bag. When you take them out, let them thaw, and then heat them again in an oven for a few minutes. Do not microwave them, as it makes them super dry.
Potato – Grilled and seared meats like chops go well with mashed potato or potato wedges. Cinnamon Maple Roasted Sweet Potatoes have this sweet taste contrasting with savory chops. Couscous – This north African dish has good carbs and fiber and can be mildly spiced to compliment lamb chops. Salad – A tangy or creamy salad will get increase the fiber content and complement chops. Check out White bean salad with lemon vinaigrette, Creamy Carrot Salad, or Apple Kale Salad With Apple Cider Vinaigrette. Mediterranean Chickpea Salad will have Mediterranean flavors and work well with these chops. Grilled veggies – Grilled or roasted veggies like Oven-roasted Brussels Sprouts, Roasted Lemon Pepper Zucchini, or Pecan Honey Roasted Carrot. Mint sauce – is a classic combination with its herby minty flavor and tangy taste from vinegar and sugar. Mediterranean inspired – Serve it with more Mediterranean-flavored dishes like hummus, tabouleh, or greek salad.
Few Other Lamb Recipes to try
15 minutes Spiced Ground Lamb recipe Baked Boneless Lamb Shoulder Crockpot Lamb Stew
