This recipe is going to get you set up for success when making a basic lamb chop. Here in Canada, not everyone is familiar with lamb, and so this is for those of you who maybe would like to try it but haven’t thus far. The lamb chops are succulent and tender without a gamey flavor. We promise that if you like beef, you will like these chops.
Growing up, I think I ate lamb maybe three times. I recall that my mother wasn’t a fan, but my dad had eaten it as a child. So my mother once made mutton with mint jelly. I wasn’t a fan then either. It was gamey and weird for my palette. Fast forward, and I actually really love a good lamb cooked nicely. These chops are so tender and sweet, I swear you will want to make them every week! Plus, they are so easy that they’re a great protein when you don’t have much time.
We’re going to start with selecting some nice little chops. Lamb chops aren’t as expensive as you might imagine. In fact, lamb is comparable in price to beef right now.
Let’s Get Cooking!
Start by placing the lamb chops on a cutting board or tray. We are going to coat both sides heavily with salt and pepper. Try to keep your salt-to-pepper ratio in favor of the pepper. Too much salt can make eating unpleasant.
Liberally coat both sides. Approximately thirty percent of spice is going to come off in the cast iron pan. If you don’t have cast iron pan don’t worry you can make these in your regular fry pan as well.
Lamb chops don’t take too long to cook. In fact, if you have your pan heated up, add the oil, and you can lay them in there now. Each side of the chop is getting a solid four minutes, so watch the clock. After each side has had four minutes, leave it in the pan for an additional five minutes. You can flip them as needed now that they’ve been browned. That’s it! Really, that’s all there is to it.
Okay, so maybe, like myself, you’re thinking that they can’t possibly be cooked that fast. If you’re in doubt, pull out the meat thermometer. A lamb chop cooked to medium should be 120 to 125°F medium, and if you prefer well done, 150 to 155°F. Serve with a nice Moroccan dish like these curried lentils.
Your Questions Answered:
My lamb still appears to be a bit bloody? You can keep cooking it at a lower temperature. But remember, it’s done when the desired internal temperature has been reached. Note that if you test for doneness near the bone, your reading will be off. Be sure to test the thickest part away from the bone.
Those chops have a lot of marbling is that ok? Yes they do it adds to the meats flavor as it cooks and renders for the most part. I would like to note it’s not a healthy thing to partake in a lot of animal fats however once in awhile as a treat you can. Or do as I prefer and cut the meat from the fat while consuming.
Basic Lamb Chops
Equipment
- 1 Cast Iron Pan * If you don't have a regular fry pan works
- 1 Cutting Board or Prep Tray
- 1 Meat Thermometer
Ingredients
- Salt
- Black Pepper *Use more black pepper in the mix of pepper/salt
- 4 Lamb Chops
- 1 Tbsp Oil
Instructions
- Heat your cast iron pan while seasoning the lamb chops.
- On your prep area season liberally both side of the lamb chops.
- Place chops in heated greased pan
- Let them sear for four minutes on each side.
- Leave chops in pan and additional five minutes or until the reach the desired internal temperature.
- Serve.