Garlic and Herb Crusted Lamb Chops (Moist, Easy and Delicious!)
Garlic and Herb Crusted Lamb Chops - Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.
Lamb Chops:
Chops are portions of lamb meat that are cut different parts of the lamb, like shoulder chop, loin chop and blade chop. The texture, flavor and fat content will be different depending on the muscle that is comes from.
What is a Lamb Chop?
Most lamb is grass-finished, which gives lamb its unique flavor. Some people describe the flavor as “gamey,” but we prefer using words like grassy, well-balanced, robust or pastoral. The flavor comes from branched-chain fatty acids (BCFAs) in the lamb's fat.
What does lamb taste like?
Lamb chops are a scrumptious, savory treat, and a lovely way to bring variety to the typical rotation of chicken, beef, and pork. Quick-cooking and tender—depending on the cut, of course—lamb chops also possess a uniquely rich character that pairs well with many different combinations of herbs and spices.
Why are lamb chops so good?
Why does beef taste different from lamb?
It's one that some people love, and some people really, really don't love. But what it all comes down to is its fat and a particular type of fatty acid that lambs have that beef doesn't. It's called branched-chain fatty acid. ... It's what gives lamb this gamy, more earthy taste than beef..
FAQs
How do I cook lamb chops?
There are several ways to cook lamb chops, including grilling, pan-frying, roasting, and broiling. To grill lamb chops, preheat the grill to medium-high heat and brush the lamb chops with oil. Grill the lamb chops for about 4-6 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit for medium-rare. To pan-fry lamb chops, heat a little oil in a skillet over medium-high heat and add the lamb chops. Cook for about 4-6 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit for medium-rare. To roast lamb chops, preheat the oven to 400 degrees Fahrenheit and place the lamb chops on a baking sheet. Roast for about 15-20 minutes, or until they reach an internal temperature of 145 degrees Fahrenheit for medium-rare. To broil lamb chops, preheat the broiler and place the lamb chops on a broiling pan. Broil for about 4-6 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit for medium-rare.
What temperature should I cook lamb chops to?
Lamb chops are best cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare. This will result in tender, juicy lamb chops with a pink center. If you prefer your lamb chops more well-done, you can cook them to an internal temperature of 160 degrees Fahrenheit.
How long should I cook lamb chops for?
The cooking time for lamb chops will depend on the cooking method and the thickness of the chops. Generally, lamb chops should be cooked for about 4-6 minutes per side when grilled, pan-fried, or broiled, or for about 15-20 minutes when roasted. Use a meat thermometer to ensure that the internal temperature of the lamb chops has reached 145 degrees Fahrenheit for medium-rare.
Can I grill lamb chops?
Yes, lamb chops can be grilled. Preheat the grill to medium-high heat and brush the lamb chops with oil. Grill the lamb chops for about 4-6 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit for medium-rare.
What spices go well with lamb chops?
Lamb chops pair well with a variety of spices, including rosemary, thyme, garlic, cumin, paprika, and mint. You can also try using a lamb rub or marinade to add flavor to the lamb chops.
Can I freeze cooked lamb chops?
Yes, you can freeze cooked lamb chops. Allow the cooked lamb chops to cool completely, then wrap them tightly in aluminum foil or plastic wrap. Place the wrapped lamb chops in an airtight container or freezer bag and freeze for up to 3 months. When you're ready to eat the lamb chops, thaw them in the refrigerator or microwave and heat them up in the oven, on the stove, or in the microwave.
What kind of wine goes well with lamb chops?
Lamb chops pair well with red wines that have moderate tannins and good acidity, such as Cabernet Sauvignon, Merlot, and Syrah. You can also try pairing lamb chops with a fruity and spicy red wine, such as Zinfandel or Pinot Noir.
Can I make lamb chops in a slow cooker? Yes, you can make lamb chops in a slow cooker. To do so, place the lamb chops in the
Can I make lamb chops in a slow cooker?
Yes, you can make lamb chops in a slow cooker. To do so, place the lamb chops in the slow cooker with your desired vegetables and seasonings. Add enough liquid, such as broth or wine, to cover the lamb chops and vegetables. Cook on low for 6-8 hours or on high for 3-4 hours, or until the lamb chops are tender. You can also sear the lamb chops on the stove first to add more flavor before placing them in the slow cooker.
Can I cook lamb chops in the oven?
Yes, you can cook lamb chops in the oven. To do so, preheat the oven to 400 degrees Fahrenheit and place the lamb chops on a baking sheet. Roast the lamb chops for about 15-20 minutes, or until they reach an internal temperature of 145 degrees Fahrenheit for medium-rare. You can also sear the lamb chops on the stove first to add more flavor before placing them in the oven.
How do I know when lamb chops are done cooking?
The best way to determine when lamb chops are done cooking is to use a meat thermometer. Insert the thermometer into the thickest part of the lamb chop, making sure not to touch the bone. Lamb chops are done cooking when they reach an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for well-done. You can also test for doneness by pressing the lamb chop with your finger. A medium-rare lamb chop will feel slightly soft and springy, while a well-done lamb chop will feel firm.
Watch the video recipe
Garlic and Herb Crusted Lamb Chops - Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.
Garlic and Herb Crusted Lamb Chops Recipe.
Ingredients
3 lbs lamb rib chops - 2 racks (about 16 ribs) cut from Frenched** rack of Lamb
10 garlic cloves
2 Tbsp fresh rosemary
4 Tbsp olive oil, divided
4 Tbsp fresh parsley
1 Tbsp fresh thyme
1/2 Tbsp Tabasco Original Red Pepper Sauce
Salt and freshly ground black pepper to taste
For the Sauce:
1/2 cup chicken or beef stock
2 Tbsp unsalted butter softened
Instructions
Thoroughly pat lamb chops dry with paper towels, wiping away any possible bone fragments or shards. Slice between ribs to separate chops, cutting into 3/4" or 1" thick even portions.
Stir together marinade ingredients in a measuring cup: 5 pressed garlic cloves, 3 Tbsp olive oil, 2 Tbsp parsley, 2 tsp Tabasco, 1 tsp salt, 1 tsp pepper, and 1/4 tsp thyme.
Place lamb chops in a non-metal casserole dish, pour over the marinade and rub all sides of lamb chops (focusing on meaty portions) with marinade. Cover and refrigerate for 4 to 18 hours or overnight.
Before cooking, let lamb chops sit at room temp 30 min. Heat large heavy pan (we prefer cast iron) over high heat. Add 1 Tbsp oil to the hot pan and once oil is hot, add lamb chops and sear for 3-4 minutes per side, depending on the thickness of chops and desired doneness keep in mind temp rises 5 degrees as it rests (see notes). At 3 min per side, the lamb will be medium doneness and at 4 min per side, the lamb will be medium-well to well done. If your pan isn't large enough to accommodate all lamb chops, sear in 2 separate pans.
To make the pan sauce,
Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.
Add 1/2 cup stock and simmer for 2 min. Turn off heat then swirl in 2 Tbsp softened butter, 1 tablespoon at a time. Spoon sauce over lamb chops and garnish with more parsley if desired.
Lamb Chop Cooking Temperature Guide:
Remove at 125˚F for Rare to get an ideal temp of 130˚F.
Remove at 130˚F for Medium Rare to get the ideal temp of 135˚F
Remove at 140˚F for Medium to get the ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get the ideal temp of 160˚F
Remove at 160˚F for a Well Done ideal temp of 165˚F
Note: The USDA recommends a safe cooking temp of 145˚F. Lamb is best cooked to medium.
**Frenched means part of the meat/fat has been cut away on the bone-side to expose the bones.
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Additional Information about Lamb Chops:
1. How to choose lamb chops at the grocery store:
Freshness: Look for bright red or pink meat, with firm, white fat. Avoid dull-colored or brownish meat, and any discoloration on the fat.
Marbling: While not as crucial as with beef, some marbling adds flavor and tenderness. Look for evenly distributed flecks of fat within the meat.
Thickness: Aim for chops at least 1 inch thick for even cooking and better juiciness.
Cut: Choose based on your recipe and desired flavor/texture:
Loin chops: Lean and tender, best for quick cooking methods like pan-frying or grilling.
Rib chops: More flavorful with a bone, good for grilling or roasting.
Shoulder chops: More affordable, but may require longer cooking for tenderness.
Source: Consider grass-fed lamb for potentially richer flavor and ethical sourcing (check labels for certifications).
2. How to marinate lamb chops:
Marinades add flavor and tenderize the meat. Choose acidic ingredients like lemon juice, yogurt, or vinegar, along with herbs, spices, and aromatics. Marinate for at least 30 minutes, or up to overnight, in the refrigerator.
3. How to make lamb chops more tender:
Marinating: As mentioned above, marinades with acidic ingredients help break down tough muscle fibers.
Brining: Soaking chops in a salt solution for a few hours can also tenderize them.
Cooking method: Use gentle cooking methods like pan-searing followed by finishing in the oven, or braising for longer, tougher cuts.
Don't overcook: Overcooked lamb becomes dry and tough. Use a meat thermometer to ensure internal temperature reaches 145°F for medium-rare.
4. Healthy recipes for lamb chops:
Many healthy lamb chop recipes exist! Here are a few examples:
Pan-seared lamb chops with roasted vegetables: A quick and flavorful option with minimal oil.
Grilled lamb chops with herb salad: Perfect for summertime grilling with a light and refreshing accompaniment.
Moroccan lamb chops with couscous: A flavorful and aromatic dish with whole grains for a balanced meal.
5. The difference between lamb chops and mutton chops:
Age: Lamb comes from sheep under 1 year old, while mutton comes from older sheep (2+ years).
Flavor: Lamb has a milder, sweeter flavor, while mutton has a stronger, gamier taste.
Texture: Lamb is generally more tender than mutton due to the younger animal's age.
Availability: Lamb is more commonly available in most grocery stores than mutton.
I hope this additional information helps you choose, prepare, and enjoy delicious lamb chops!