Saturday, May 18, 2024

Pan Seared Rib Lamb Chops














Okay.... confession time. As shocking as it might sound, I have never had lamb in my life. That is until last night when I decided to try it. OMG it was far better than any steak I have ever had... far better than any pork chop. It is delicious and it was so easy to make. Costco had a Lamb Rib Rack, already Frenched and the price was so good I had to give it a go. So happy I did.  I made these beautiful chops in 30 minutes flat, including prep time and resting time.  I will definitely go back for more!

Note: Frenched means part of the meat and fat has been cut away to expose the bones. If it’s not pre-sold this way, ask the meat department to do it for you. Then just slice between the bones.


Pan Seared Rib Lamb Chops

2 lbs lamb rib chops, cut from a rack of lamb

5 plump garlic cloves, smashed

3 tablespoons butter

2 Tablespoon olive oil, divided

2 Tablespoons fresh parsley, plus more for garnish

1 teaspoon fine sea salt

1 teaspoon black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary


Take the lamb chops out of the fridge and let them sit on the counter for 30 minutes before you plan to cook them. This allows them to come up to temperature and cook much more evenly. 












Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards.











Slice between ribs to separate chops, cutting them into even portions, 3/4″ to 1″ thick. If there is a thick layer of fat around your lamb chops, you may want to trim it before cooking since most of it won’t render.











Season the lamb chops with salt, pepper  and other seasonings on both sides. 













Heat the pan over medium-high heat until it is good and hot. You can the meat to sizzle immediately when it hits the pan so it develops a wonderful crust. Add the oil so it can get hot before placing the lamb chops in, making sure not to crowd the pan.

















Once the oil is hot, add chops and sear the lamb chops for 2-3 minutes without moving so that they can sear on one side, then use the tongs to flip and cook on the other side for another 3-4 minutes, depending on the thickness of chops and desired doneness on a thermometer.  


















Reduce the heat to low and add the butter and garlic to the pan. As the butter melts, spoon it over each of the lamb chops for about 3 minutes.

Remove chops from pan and transfer to a serving plate. Tent with foil, and let them rest for 5 minutes, until they reach a temperature of 130 degrees when tested with a digital meat thermometer for medium-rare. Keep in mind the temperature rises up to 5 degrees as it rests.


















Lamb Chop Cooking Temperature Guide:

Remove at 125˚ for Rare to get ideal temp of 130˚
Remove at 130˚ for Medium Rare to get ideal temp of 135˚
Remove at 140˚ for Medium to get ideal temp of 145˚
Remove at 155˚ for Medium-Well to get ideal temp of 160˚
Remove at 160˚ for Well Done ideal temp of 165˚

NOTE: Lamb rib chops are best served medium-rare or medium. If you cook them any longer the meat will start to dry out and toughen.








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