Effortless way to cook delicious Lamb Chops

Our family enjoys lamb dishes, and my favorite ways to cook lamb are by roasting or braising…

But for those days when you feel lazy or are too busy, here’s a shortcut to prepare succulent lamb chops…

It’s so simple that you don’t even need a recipe!

First prepare the marinade: In a microwave-safe bowl, pour 3 to 4 tablespoons of olive oil, add 1 tablespoon of chopped garlic and a few sprigs of rosemary, Kosher salt and freshly ground pepper. Stir well. Microwave for 30 to 40 seconds for the flavors to develop and blend together.

For the marinade, you can experiment with other herbs like thyme or parsley. You can also add a dash of red pepper flakes for an extra kick.

Rub the marinade all over the lamb chops. You could marinade for 30 minutes or longer, or you could cook the lamb chops immediately, it’s that flexible! Just make sure that the lamb chops are at room temperature before cooking.

Pan Fry method

Heat 2 tablespoons of olive oil in a skillet. Add the lamb chops and sear for around 4 minutes on each side for medium rare.

To check the doneness, use a food thermometer and insert in the thickest part of the lamb meat: 145°F for medium-rare, 160°F for medium, or 170°F for well done. Be careful not to overcook as the meat will become tough.

Let the lamb chops rest for 3 to 5 minutes before serving. Meanwhile, scrape the brown particles found at the bottom of the skillet to serve with the lamb chops, as they are flavorful (as long as they are not burnt). There’s a French culinary term for these brownish parts: Fond. In French, the word fond also means “stock”. If you wish, you can deglaze the pan by pouring 1/4 to 1/3 cup of liquid (water, wine or stock) in the skillet and mix with the fond to create a sauce.

These lamb chops are succulent even without any sauce… Serve them with a green salad, mixed vegetables or a relish.

Bon appétit!

Check my other Lamb recipes like How to Roast Lamb the lazy way, Braised Lamb Shanks in Red Wine Sauce, Moroccan Lamb Couscous.

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