Saturday, September 24, 2011

Pan-fried Lamb Loin Chops

Lamb loin chops are super easy and quick to cook. They may be small in size, but the flavor is larger than life. The bone certainly adds flavor in the cooking process.

8 lamb loin chops
1/4 cup olive oil
1 tbsp fresh thyme - chopped (used dried thyme)
1 tbsp fresh basil - chopped (used dried basil)
2 tsp fresh rosemary - chopped (used dried basil)
2 cloves garlic, minced
zest of 1 lemon
1 tsp salt
1/4 tsp black pepper

Combine everything in a bowl. Dip lamb chop into mixture to coat evenly. Cover chop and refrigerate 30 minutes. Heat up cast iron on medium heat and put a little olive oil on the bottom. When pan is hot, lay lamb chop in the pan and let them sear for 4-5 minutes. Once the side of the lamb chops has been seared, flip over. Make sure most of the seared part is brownish. Put the lamb chops under the hot broiler for 5 mins. Remove the chops from the broiler and let them rest in the pan, covered, for 10 minutes.

Useful link:
How to cook meat.

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