How to Cook Lamb Chops

We currently have lamb chops on the Pick of the Pasture monthly special, so here's what I plan to do with mine!

Thanks to Patty Catalano at The Kitchn for this recipe. Check out their recipe webpage for further details.

Pan-Seared Lamb Chops

Key Ingredients:

Lamb chops: We use lamb loin chops here, but you can use lamb rib chops. They should be about 1-inch thick.

Fresh thyme: You’ll need chopped fresh thyme for seasoning the lamb chops and a sprig for the sauce.

Unsalted butter: For searing the lamb chops and to enrich the sauce at the end.

Shallot: Shallots have a sweet and mild onion flavor, with a hint of garlic.

Garlic: One large clove of garlic.

Dry white wine: For deglazing the pan. You can also use low-sodium chicken broth as a substitute.

Lemon: The one-two punch of lemon juice and lemon zest balances the richness of the lamb and butter.

1. Season the lamb. Season the lamb chops with chopped thyme, salt, and pepper.

2. Cook the lamb. Cook the lamb chops over medium-high heat until a rich, brown crust forms on the bottom. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F.

3. 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.

4. Cook the aromatics. Cook the shallot, garlic, and thyme sprig over medium heat until the shallot softens and begins to brown.

5. Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.

6. Finish the sauce. Cook until reduced by half. Stir in the lemon zest, salt, and butter. Cook until the butter melts and the sauce thickens slightly. Pour the sauce over the lamb chops and serve immediately.

   
   

Serve with your favorite side dishes like mashed potatoes, winter squash, braised greens or a fresh salad.