Pan-Seared Lamb Chops Recipe

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Pan-Seared Lamb Chops Recipe
Pan-Seared Lamb Chops Recipe photo by Taste of Home
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Pan-Seared Lamb Chops Recipe

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4 2 1
Publisher Photo
A trio of garlic, rosemary and mint enhances the flavor of these chops, along with the luxuriously flavorful sauce on top.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon minced fresh mint
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 lamb loin chops (4 ounces each)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 1/4 cup heavy whipping cream

Directions

Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops. Yield: 2 servings.
Originally published as Pan-Seared Lamb Chops in Country April/May 2010, p52

Nutritional Facts

2 each: 437 calories, 33g fat (15g saturated fat), 146mg cholesterol, 429mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 30g protein.

  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon minced fresh mint
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 lamb loin chops (4 ounces each)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 1/4 cup heavy whipping cream
  1. Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
  2. Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops. Yield: 2 servings.
Originally published as Pan-Seared Lamb Chops in Country April/May 2010, p52

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Reviews forPan-Seared Lamb Chops

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michmedic User ID: 5187850 174512
Reviewed Dec. 25, 2010

"Really? You're going to get that nitpicky?"

MY REVIEW
mrsceebear User ID: 4334037 106706
Reviewed Dec. 22, 2010

"I do not think this picture is of loin chops as the recipe states...looks more like rib chops (rack of lamb)"

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