Pan seared lamb chops can be freshly made, with ingredients that are easy to find. I like lamb simply cooked, the meat is flavorful enough on its own not to require a sauce. Here is my simple recipe on how to pan sear lamb chops. I ❤️ this exotic preparation and hope you too will love to make it during weekend as today is Sunday and thinking to make some thing exclusive so here the preparation of the day is ready to serve enjoy👌🥂
Ingredients for making the Pan Seared Lamb Chops😋👌
- 8 lamb loin or rib chops (1-inch thick)
- 1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 1 large garlic clove, smashed
- 1/2 cup dry white wine or low-sodium chicken broth
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
Method of making the Pan seared Lamb Chops❤️😘
- Seasoning of the lamb chops. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
- Cooking of the lamb chops.Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you’re using thicker lamb chops, this could take up to 10 minutes).
- Turn/flip of the lamb chops. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
- Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
- Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
- Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
- Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter.
- Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed.
- Pour the sauce over the lamb chops and serve immediately garnished with chopped thyme herbs. Accompanied with rice, pilaf or stirred veggies as per your preferences 👍❤️
Marinate the Lamb chops with salt, pepper, thyme, and lemon zest up to 1 hour in advance and refrigerated.