The pan-seared lamb chops are a tasty main course that is prepared quickly. The chops must be cooked on high heat for just a few minutes per side. Cooking them too aggressively would make them tough and fibrous; instead, they should be served with the meat still pink at the center.
If you like lamb, don’t forget to read the lamb recipe:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 208.08 (Kcal)
- Carbohydrates 1.64 (g) of which sugars 0.68 (g)
- Proteins 30.89 (g)
- Fat 8.81 (g) of which saturated 2.53 (g)of which unsaturated 2.17 (g)
- Fibers 0.55 (g)
- Sodium 492.99 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 6 lamb chop
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
- as needed aromatic herbs (rosemary, oregano, marjoram)
Tools:
- 1 Pan – non-stick, 8-9.5 inch diameter
Preparation
The perfect cooking of pan-seared lamb chops requires no marinating or special preparations; just ensure the meat is at room temperature. I recommend taking it out of the refrigerator 30 minutes before cooking.
Place a pan on high heat, add a drizzle of oil. After a couple of minutes, lower to medium heat, and at this point, cook the lamb chops.
This step is very important because the hot pan will seal the meat, locking in the juices.
Cook for a couple of minutes and then turn the heat back up to high, at this point, flip the chops to the other side.
Repeat the operation so that the second side also browns perfectly.
I prefer not to salt the lamb chops during cooking to avoid increasing the loss of juices.
After cooking, let the lamb chops rest for a couple of minutes in the pan. To prevent them from cooling too much, you can cover them with some aluminum foil.
During the resting period, juices will be released; turn the heat to medium. Sauté the lamb chops for a minute so that the outer crust hydrates and the juices are absorbed. Serve the lamb chops on a serving dish and season with fine or flake salt.
Your pan-seared lamb chops are ready!
Plating Tips:
Arrange the lamb chops on a serving plate, with a sprinkle of pepper, a drizzle of extra virgin olive oil, and some aromatic herb leaves. You can accompany the chops with a salad or goat cheese, a light but very tasty dish.
Wine Pairing for Pan-Seared Lamb Chops:
I recommend a full-bodied red wine with acidic fruity notes that can “cut through” the richness of the lamb. For example, you can pair the lamb chops with an Aglianico del Vulture DOC.
