Easy Lamb Chops Recipes Skillet Food

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SKILLET LAMB CHOPS



Skillet Lamb Chops image

These mildly seasoned chops are so satisfying, particularly if you enjoy lamb for holiday dinners. Field editor Alpha Wilson of Roswell, New Mexico shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 lamb shoulder blade chops (8 ounces each)
2 tablespoons canola oil
1/2 cup warm water
1 teaspoon lemon juice
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 288 calories, Fat 25g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 332mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein.

PAN FRIED LAMB CHOPS RECIPE



Pan Fried Lamb Chops Recipe image

Quick and easy, you'll have these pan fried lamb chops on the table in no time at all. There may not be a lot of meat on each one, but they sure are delicious. Plan accordingly per person.

Provided by Steve Gordon

Categories     Main Dish

Time 15m

Yield Varies

Number Of Ingredients 2

1 to 2 pounds of Lamb Loin Chops
Salt and Pepper to taste

Steps:

  • Allow lamb chops to come up to room temperature before cooking.
  • Add salt and pepper to both sides of the chops.
  • Heat a skillet to Medium heat on your stove top.
  • Stand the chops up, fat edge down, in the heated skillet.
  • Let them cook for about 2 to 3 minutes.
  • Lay chops down on the flat side, cook for 3 to 4 minutes.
  • Flip chops over, continue to cook until done.
  • Chops are done when internal temperature reaches 145F degrees.
  • Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.
  • Enjoy!

PAN SEARED LAMB CHOPS



Pan Seared Lamb Chops image

Juicy, mouthwatering Pan Seared Lamb Chops are restaurant-quality but made at home with minimal ingredients and a cast iron pan.

Provided by Amy Nash

Categories     Dinner

Time 42m

Number Of Ingredients 8

8-9 bone-in lamb loin chops, about 1-inch thick
2 teaspoons kosher salt adjust as needed
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, for the pan
4 tablespoons salted butter
4 cloves garlic minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Steps:

  • Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
  • Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
  • Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
  • Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
  • Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

Nutrition Facts : ServingSize 4 g, Calories 871 kcal, Carbohydrate 2 g, Protein 37 g, Fat 79 g, SaturatedFat 35 g, Cholesterol 197 mg, Sodium 1390 mg, Fiber 1 g, Sugar 1 g

SKILLET-ROASTED LAMB CHOPS



Skillet-Roasted Lamb Chops image

Provided by Scott Conant

Time 8h15m

Yield 4 to 6 servings

Number Of Ingredients 7

6 cloves garlic, crushed
1 sprig fresh rosemary
1 sprig fresh thyme
Pinch crushed red pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
Two 8-bone lamb racks (1 to 1 1/2 pounds each), frenched
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl, combine the garlic, rosemary, thyme, crushed red pepper and 1/2 cup of the olive oil. Put the lamb racks on a rimmed baking sheet or in a baking dish and pour the marinade over the racks. Cover and refrigerate, turning occasionally, for at least 6 hours and up to 24 hours.
  • Let the lamb stand at room temperature for 1 hour.
  • Preheat the oven to 275 degrees F.
  • Place a large cast-iron pan over medium-high heat and add the remaining 1 tablespoon olive oil. Brush the excess marinade off the lamb (reserve the marinade) and season with salt and pepper. Brown the lamb for 3 to 4 minutes, then remove to a plate. Add the reserved marinade to the pan and cook for 2 minutes. Let cool slightly.
  • Interlock the lamb bones from one rack with the other and return the racks to the pan meat-side down with the bones upright. Transfer to the oven and cook, basting with the pan juices about every 5 minutes, until an instant-read thermometer reads 135 degrees F (or to preferred doneness), 30 to 40 minutes. Rest the lamb for 20 minutes before carving.

PAN-GRILLED LAMB SHOULDER CHOPS



Pan-Grilled Lamb Shoulder Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8- to 12-ounce lamb shoulder chops

Steps:

  • To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
  • Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
  • Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
  • Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

OVEN-ROASTED LAMB CHOPS



Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  • Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  • Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC



Pan-Fried Lamb Chops with Rosemary and Garlic image

These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.

Categories     Garlic     Lamb     Sauté     Low Carb     Quick & Easy     Rosemary     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 teaspoon dried crushed red pepper
18 small lamb rib chop
3 tablespoons olive oil
Fresh rosemary sprigs (optional)

Steps:

  • Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
  • Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.

PAN-SEARED LAMB CHOPS



Pan-Seared Lamb Chops image

A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

3 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lamb loin chops (4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup white wine
1/4 cup heavy whipping cream

Steps:

  • Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

Nutrition Facts : Calories 437 calories, Fat 33g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 429mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

GRILLED OR BROILED LAMB CHOPS



Grilled or Broiled Lamb Chops image

Many years ago when I was part of a family with English heritage this is the way we grilled lamb chops. I've stumbled upon the basic recipe in Mark Bittman's How to Cook Everything but this also is the way I remember grilling it (except for the garlic). I had to acquire a taste for lamb but once I did I loved it. In this recipe I'm giving instructions for cooking to medium-rare.

Provided by Dreamer in Ontario

Categories     European

Time 16m

Yield 4 serving(s)

Number Of Ingredients 4

8 lamb rib chops or 4 lamb loin chops
salt & freshly ground black pepper, to taste
1 garlic clove, peeled (optional)
mint sauce or red currant jelly, for serving

Steps:

  • Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
  • Sprinkle chops with salt and pepper.
  • Cut clove of garlic and rub over meat if desired.
  • If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
  • Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
  • Single chops require only 2 or 3 minutes per side at most.
  • For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
  • Serve with lemon wedges, sauce or jelly.

Nutrition Facts : Calories 294.5, Fat 25.3, SaturatedFat 11.2, Cholesterol 70.3, Sodium 53.2, Protein 15.5

PAN FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC



Pan Fried Lamb Chops With Rosemary and Garlic image

These easy lamb chops are just right for a quick dinner. Pair them up with mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir. From Bon Appetit.

Provided by lazyme

Categories     Lamb/Sheep

Time 22m

Yield 6 serving(s)

Number Of Ingredients 6

2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
1 teaspoon dry crushed red pepper
18 small lamb rib chops
3 tablespoons olive oil
fresh rosemary sprig (optional)

Steps:

  • Combine first 3 ingredients in small bowl.
  • Rub about 1/4 teaspoon mixture over each side of each chop.
  • Sprinkle chops with salt; place on plate.
  • Cover and refrigerate at least 30 minutes and up to 4 hours.
  • Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat.
  • Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.
  • Transfer to platter; cover with foil.
  • Repeat with remaining oil and chops.
  • Garnish platter with rosemary sprigs, if desired.

Nutrition Facts : Calories 64.8, Fat 6.8, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 0.2

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