How to make lamb chops hunter-style? Today I’m taking you on a journey to discover a typical recipe from the Roman tradition, rich in flavor but very easy to prepare. Lamb chops hunter-style are a tender and flavorful meat dish, cooked in a pan in just a few minutes. The classic seasoning – garlic, oil, and vinegar – gives this dish a strong and unmistakable flavor, capable of conquering at the first taste. It seems that the origins date back to the peasant cuisine of Lazio, where lamb was flavored with simple but strong ingredients to enhance its taste. It’s a great alternative to the classic fried lamb chops, perfect for those looking for a traditional dish that’s a bit different from the usual!
Before moving on to the recipe, let me remind you of other ideas from Roman cuisine
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 818.59 (Kcal)
- Carbohydrates 1.83 (g) of which sugars 0.09 (g)
- Proteins 29.37 (g)
- Fat 74.66 (g) of which saturated 31.17 (g)of which unsaturated 33.66 (g)
- Fibers 0.30 (g)
- Sodium 600.20 (mg)
Indicative values for a portion of 200 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
- 1.76 lbs lamb chops
- salt
- pepper
- rosemary
- 2 tbsps extra virgin olive oil
- 2 cloves garlic
- 1/4 cup white wine
- 1/8 cup vinegar
- 1/8 cup water
Tools
- 1 Pan
- 1 Meat Tenderizer
Preparation
Lightly pound the chops with a meat tenderizer to make them more tender. Arrange them in a non-stick pan, season well with salt and pepper, then add a generous drizzle of extra virgin olive oil. Cover with the lid and place on the stove: brown over high heat until they start to turn a nice golden color.
When the chops are well browned on one side, gently flip them, add a few sprigs of rosemary, and let them color on the other side. Still on high heat, deglaze with a quarter cup of white wine. Then slightly lower the heat and continue cooking until the meat is tender and almost ready.
When the chops are almost ready – about 20-25 minutes will have passed – raise the heat again and deglaze with a mix of water and vinegar: I use a small coffee cup, filling it halfway with water and halfway with vinegar. Lightly crush the garlic cloves and add them to the pan. Let it evaporate well and reduce the cooking liquid. At this point, our lamb chops hunter-style are ready, fragrant, and super tasty!
NOTES
To get even more tender lamb chops, you can marinate them for an hour with a drizzle of oil, rosemary, and a garlic clove. If you prefer a milder flavor, you can use apple cider vinegar instead of wine vinegar, for a smoother yet flavorful taste. The reduced cooking liquid is also delicious for dressing roasted potatoes or toasted country bread. Finally, if you want to serve a complete dish, you can accompany the chops with a side of sautéed seasonal vegetables.
If you liked the recipe or have questions, feel free to comment here or on social Facebook, Pinterest, Instagram, and X.
FAQ (Questions and Answers)
Can I prepare the lamb chops in advance?
Of course, you can prepare the chops in advance and heat them up when serving, remembering to add a little water to prevent them from drying out.
