I first tasted lamb chops at the View restaurant in Westlands Nairobi and saw it best to try it at home for my family.
Turns out, it is very easy to prepare, and your friends and family won’t stop praising you for your culinary skills.
Lamb chops have a distinctive taste, flavour, and texture and are very juicy. The meat ranges from pink to pale red, the younger the lamb, the pinker the meat.
There are two most popular types of lamb chops; loin and rib chops.
However, you may see blade or sirloin chops. These cuts are a bit tougher, so they take slightly longer to cook.
For this recipe; we used the loin chops
Ingredients
- 7 bone-in lamb loin chops, about 1-inch thick
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, for the pan
- 4 tablespoons salted butter
- 4 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Preparation
Step 1
Let the lamb chops sit at room temperature for 20 minutes., if you are removing them from the fridge.
Step 2
Pat them dry and season the lamb chops with salt and pepper on all sides.
Step 3
Heat a large pan on medium-high heat until it is very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
Step 4
Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
Step 5
Reduce the heat to low and then add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes.
Step 6
Keep cooking until desired. If well done, medium well, medium, medium rare or rare.
Step 7
Remove from the lamb chops from the heat then cover them with a piece of foil. Let the meat rest for 10 minutes before serving.
Enjoy the lamb over rice, fries or mashed potatoes. You can marinate the lamb chops to give them flavour and make them tender.
