They partner with family farmers and ranchers across the U.S. The lamb loin chops that I used here are produced by Superior Farms American Lamb, the leading purveyor of ranch to table American lamb. A good rule of thumb when choosing a wine to cook with: if you wouldn’t drink it, don’t cook with it :) To finish, I like to serve the dish with a handful of rich and fruity kalamata olives. For sauces like this, I always use a dry red wine like Pinot Noir, Cabernet Sauvignon, or Merlot. I deglaze the pan and whisk together a quick red wine pan sauce with aromatics like garlic and shallot and fragrant, piney rosemary and thyme. Because the cooking time is so short, it’s important to get the cast iron screaming hot before adding the chops.Īnd to complement the sweet and mild flavor of the lamb, a little red wine adds richness and depth. Then, I sear them in a heavy cast iron pan for about 4 minutes per side-just enough time to create a beautiful crust while keeping the centers of our chops juicy. It’s a lean, red meat with nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a serving of beef.įor this recipe, I give the chops a simple seasoning of salt and pepper to add a bit of flavor without masking the taste of the lamb itself. Plus, lamb is a delicious and nutritious alternative to chicken and beef. I particularly like lamb loin chops, which I used in this recipe, because they’re easy to find in most grocery stores or butcher shops and easy to prepare, while still being tender and delicious. In fact, it’s not much different than cooking beef, but the flavor is really something special. If you aren’t used to cooking lamb, I promise it isn’t difficult at all.
They’re quick enough for a weeknight and yet special enough to serve friends. I love the cozy simplicity of these seared lamb loin chops with red wine and rosemary. This season, instead of making beef for all of our big winter dinners, I’ve begun to love cooking with lamb (I made Greek lamb meatballs last night!). But I try to balance those old favorites with new ones, because what’s the fun in making the same things over and over? One way I do it is by swapping in new ingredients. I have a dozen or so classic recipes I make for each season, year after year. This post is sponsored by Superior Farms American Lamb. To finish, serve the dish with a handful of rich and fruity kalamata olives. Deglaze the pan with dry red wine and whisk together a quick red wine pan sauce with aromatics like garlic and shallot and fragrant, piney rosemary and thyme. Pour this sauce over the chops and serve immediately.Break out your cast iron skillet and make these delicious pan seared lamb loin chops with beautiful crusts and juicy centers. Add 1/2 cup water or wine to the pan, cooking and stirring until all the browned bits are loosened and the volume of liquid is reduced to about 1/2. Remove the cooked chops to a warmed platter and cover.They will taste best if cooked to medium or medium rare. Check for doneness by making a small cut into the meat.Depending on their thickness, this may take an additional 3 to 10 minutes. Turn chops and brown the other side for 2 or 3 minutes, then reduce the heat to medium until the chops reach the desired doneness. (Cook in two batches if they would otherwise crowd the pan.) Cook at medium-high heat for 2 or 3 minutes, or until browned.
Lightly film a skillet with canola oil over medium-high heat.Rub this mix all over the chops and let stand 1/2 hour to 2 hours. Using a mortar and pestle, or small bowl and the back of a spoon, mash together the chopped rosemary and pressed garlic.Add soy sauce and olive oil. Prepare the marinade: Chop the rosemary and mince or press the garlic.Trim all excess fat from 8 to 12 (depending on their size) lamb chops.
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