Seared Lamb Chops – This is another international collab, this time Valentine’s Day around the world. Great YouTube chefs from different countries show us their favorite way to express love through cooking and preparing their favorite Valentine’s Day recipes, #foodoflove.
For my entry into #foodoflove, I am preparing pan-seared lamb chops, with green beans almondine, and roasted baby potatoes— a simple but elegant meal. I hope you enjoy this Valentine’s Day meal #foodoflove.
The art of Searing Lamb Chops – Whether you’re a seasoned chef or a home cook, mastering this technique will elevate your culinary skills and impress your dinner guests.
Here’s a step-by-step guide for Seared Lamb Chops
Choosing the Right Lamb Chops:
Start with high-quality lamb chops. Look for evenly cut chops with a bright pink color and a good amount of marbling. Don’t shy away from a little fat as it contributes to flavor and tenderness.
Preparing the Lamb Chops:
Remove the chops from the refrigerator and let them sit at room temperature for 30 minutes to an hour.
Pat the chops dry with a paper towel to remove excess moisture.
A simple marinade of olive oil, garlic, salt, pepper, and rosemary works very well for Seared Lamb Chops.
Season both sides with salt and pepper. Feel free to add rosemary, thyme, or garlic for extra flavor.
The Searing Process:
Heat a skillet or cast-iron pan over medium-high heat.
Add a small amount of olive oil to the pan and let it heat.
Carefully place the lamb chops in the hot pan. Avoid overcrowding; give each chop enough space.
Sear the chops for 2-3 minutes on each side, or until they develop a golden-brown crust. Don’t move them around or you won’t get a nice sear.
Resting and Serving:
Once seared to perfection, let the lamb chops rest. This allows the juices to be redistributed, resulting in a more tender and flavorful final product.
Rest them for 5-10 minutes before serving.
Pair your beautifully seared lamb chops with roasted baby potatoes and Green Beans Almondine. The rich, savory flavor of lamb complements a variety of side dishes.
Remember, searing lamb chops is a simple yet impactful technique that can take your meals to new heights.
We did a video last year – Grilling Lamb chops – loin chops vs rib chops – https://www.youtube.com/watch?v=ttKL4ldOa80
The website post is located here – https://cookingsecretsformen.com/2022/08/06/grilled-lamb-chops/
Baby Roasted whole potatoes (no parboil needed) with Seared Lamb Chops
Baking dish, Preheat oven to 425 for potatoes
Cook potatoes at 425F spaced evenly in a baking dish for 20 – 25 min. They should be crispy on the outside and tender on the inside.
- Mix potatoes in a bowl with olive oil, salt, and pepper.
- Toss onto a baking sheet, potatoes not touching each other
- Roast (uncovered) for 10 minutes, move potatoes around and redistribute evenly, and bake for ~ 12 – 15 minutes or until crispy on the outside and tender on the inside.
- Add salt to taste.
- Top with fresh chopped parsley.
- Prepare the potatoes (olive oil, salt)
- Cook potatoes for 20 minutes in the oven.
- Remove potatoes from the oven.
Green Beans Almondine with Seared Lamb Chops
How to Cook Green Beans – Cooking green beans is a breeze. You don’t have to do much prep. Garlic green beans are about speed and celebrating fresh string beans’ vibrancy and satisfying crunch. Here’s how to make it: (Prep 5 minutes, cook 10 minutes)
- Blanche the trimmed green beans in boiling water, then plunge into an ice bath.
- Toast the slivered almonds, in a pan for about 1-2 minutes. Don’t let them burn.
- Remove almonds from pan and set aside
- In the same pan, add 1 tsp olive oil or butter
- Sauté the green beans. Since they have been blanched, they will soften quickly, 2-3 minutes.
- When the beans take on an even brighter green color and soften, add the garlic cloves.
- Sprinkle with almonds and salt to taste.
- Toast the almonds
Ingredients
- 2 tbsp extra-virgin olive oil
- ¼ cup sliced almonds
- 1 lb green beans, trimmed
- 3-4 garlic cloves, minced
- Salt & Pepper to taste
Instructions
- Heat 1 tsp of olive oil in a large skillet over medium heat.
- Add the almonds and toast until golden brown, about 2 min.
- Transfer to a plate.
- Heat the remaining olive oil in the same skillet over medium heat
- Add the green beans and cook, stirring occasionally until bright green and softened, 8-10 minutes.
- Add the garlic and cook, stirring often, until fragrant, about 1 minute more.
- Stir in the toasted almonds and salt until combined.
Pan-Seared Lamb Chops Instructions
Use a Cast iron skillet for pan searing because the heat is very even. Place the skillet over high heat. When the oil barely starts to smoke, lay the chops in the skillet. Sear undisturbed for 3 to 4 minutes. Leave them on the first side until the bottom is browned and they have a nice crust in spots.
Flip over the chops and continue cooking until golden brown, and an instant-read thermometer registers 135°F for medium rare or 140°F for medium, about 2 to 3 minutes. Transfer the chops to a plate and allow them to rest.
Medium Rare: Take off the stovetop at 135˚F. It will rise to 145˚F as it rests.
Medium: Take off the stovetop at 150˚F. It will rise to 160˚F
Seared Lamb Chops
Equipment
- plastic sealable bag
- Cast Iron Pan
Materials
- 4 Lamb Chops loin cut
- 3 tbsp Olive Oil
- Salt & Pepper to taste
- 1 tbsp Rosemary
- 1 tsp Garlic minced
Instructions
- Marinate the lamb chops oil, salt, and chopped rosemary & set aside.
- Allow lamb chops to come to room temperature, about 20 to 30 minutes before cooking.
- Heat cast iron pan on the stovetop on high heat
- Brush the bottom of the pan with oil.
- Cook 1st side of chops
- Sear undisturbed for 3 to 4 minutes
- Flip the 2nd side of lamb chops and continue cooking them until they are golden brown
- Use an instant-read thermometer to test doneness.
- It should register 135°F for medium-rare or 140°F for medium, about 2 to 3 minutes.
- Transfer the chops to a plate and allow them to rest.
Tasty meal for Valentine’s Day
I love lamb. Unfortunately I have to mail order it.
I watched the video. You made it look delicious. I have never had lamb! It looks like I’m missing out!