Easy lamb chops

Lamb chops! For a while they felt like a mountain I needed to conquer. My husband loves them. Among the restaurants that we frequent, there is one that serves good lamb chops. He never orders anything else from their menu. He never needs to look at the menu. It’s always “Lamb chops, medium well, with mashed potatoes and steamed vegetables!”

there they are, ready to serve!

With that kind of consistency I have debated making lamb chops at home several times. So I finally got around to doing it. From memory, since I’ve seen them several times and even tasted a few times, they were very simple. They had no spice or herb flavour that stood out. It seemed like they were just seasoned lightly with salt. So I was going to cook them the same way too.    

I would sear both sides with high heat to start with in order to seal the moisture in, then I would leave them to cook slowly over low heat till done. Well done that is. Didn’t want to attempt the “medium well” business at home.

in a wide pan that will fit all the chops, sprinkle some kosher salt and a drizzle of olive oil

Before I put the lamb chops in I remembered I had some rosemary that needed to be used so I washed a few twigs and threw them in. The large salt crystals help to keep the meat from sticking to the pan, so my mother taught me, she does this when pan frying fish fillets. Her fish fillets never fall apart, cause they never stick.

already washed and drained (you can also pat dry with a paper towel), arranged the chops in the pan

I started with high heat so the first turn happens quickly, you just want to sear both sides, then reduce the heat to continue cooking slowly

my first turn, you can wait for them to brown just a bit too if you’d like, keeping in mind the rest of the cooking time, don’t want them to look like charcoal in the end

It was just about 30 minutes of slow cooking and they were done. Don’t go by my time though, check yours, cut through one make sure it’s done all the way through. Sprinkle with salt to taste towards the end.

and there they are all done

Once done, you can pull them out of the pan onto a serving dish and let them rest for a couple of minutes before serving. Why rest the meat? Well I didn’t know exactly until this post. I just looked it up. Moisture redistribution! You can read all about it here.

Unfortunately I do not have a rating, even though I really wanted one. My brother was coming over for lunch too when I made them, but hubby got stuck in a meeting. He was a no show! I saved him his share for dinner but he was a no show again — so I ate it. (^_^)

I can tell you that they were delicious! Tender but not rubbery, the rosemary was just a hint. Served them with the buttered roast potatoes and a yummy salad.

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

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