In our opinion, one of the great tragedies in the American culinary scene is how overlooked lamb is! Lamb is rich in flavor, tender and shines when properly seasoned. When cooking lamb, it’s important to select high quality lamb like what we stock at Lake Geneva Country Meats. Our lamb comes from young, American lambs, not old, imported lambs. The difference in flavor is remarkable. It is also important to not overcook lamb, as it will get tough and lose flavor. Our Pan Seared Lamb Chop recipe is easy to follow and helps you avoid overcooking your chops. We cook garlic and fresh herbs in the pot with the lamb to produce a fragrant and flavorful dish. It’s a trick that works well for both steak and lamb! What’s your favorite lamb recipe? We’re always looking for new ways to enjoy lamb, so let us know in the comments below!
- 2 Tbsp Olive Oil
- 8 Lamb Chops (your choice of loin or rib)
- Black Pepper
- 4 clove(s) Garlic (crushed)
- 3 sprig(s) Thyme (fresh)
- 2 bunch(es) Rosemary (fresh)
Season your lamb chops with salt and freshly cracked black pepper. Add the olive oil to a heavy skillet and heat to medium high heat. Once hot, add the chops to the skillet, then add crushed garlic, thyme and rosemary.
Cook lamb for 3 minutes per side until chops are 130ºF in the thickest part of the meat. Once done cooking, transfer to a platter and let rest for 5 minutes before serving. Enjoy!