GOOD EATS

Pan-Seared Garlic-Butter Lamb Chops

Garlic-Butter Lamb Chops Ingredients

4 to 6 lamb chops 1 tablespoon oil Salt/pepper to taste 1 tablespoon minced garlic 2 tablespoons butter 1/2 teaspoon dried rosemary

GOOD EATS

Directions

This process moves quickly, so have all of your ingredients Gina Abernathyready before starting.

Remove lamb chops from the refrigerator 30 minutes before cooking.

Salt and pepper on both sides of the chops.

Heat a large cast-iron skillet over medium-high heat. Add oil and heat for one minute. Skillet should be very hot before adding the lamb.

Carefully add lamb chops to the skillet; you should hear a nice sizzle. Cook for three or four minutes. Flip and cook for another three minutes.

Slide the chops toward the middle of the skillet. Quickly add butter, garlic and rosemary. As soon as the butter melts, spoon garlic butter over the top of the lamb chops and cook for one or two more minutes. Remove the lamb chops from hot skillet and allow to rest five minutes before eating.

I used 1-inch lamb chops, so they only required three minutes on each side. You will need to adjust your cooking time depending on how thick your cut of meat might be and the doneness desired. The inside will be pink, according to the recipe above.

Garlic-Butter Lamb Chops are juicy, delicious and mouthwatering. A restaurant-quality, panseared dinner that’s made at home with just a few ingredients. They are perfect for any night of the week.

Pan-seared lamb chops are elegant but easy and sure to impress your guests. No special skills are required to deliver this fantastic dinner in minutes.

Yes, if you cook them from rare to medium, they will be pink. Lamb that has been seared well will be fine to eat with a pink center. A lamb chop is a tender cut of meat and very simple to cook. But be aware that overcooking lamb chops may result in a dry and less than desirable taste. Lamb is best eaten pink.

Temperature Guidelines for Cooking Lamb

This is just a guide. Adjust the cooking time to best suit your taste. Lamb will continue to cook while resting. According to the doneness desired, the lamb’s internal temperature should read between 130 and160 degrees.

Medium Rare: 130 to 140 degrees

Medium: 140 to 150 degrees

Well Done: Over 150 to160 degrees

Tips

n Before cooking, bring the lamb to room temperature. n Make sure the skillet is very hot before adding the lamb. n Adjust the time, depending on the cut and thickness of the meat. n Have all ingredients ready before you begin cooking. n Use a spatula or tongs to flip the lamb. You don’t want to pierce the meat and allow the juices to escape. n Allow the lamb to rest for at least five minutes before eating. The lamb will continue to cook after you remove it from the pan.

I am obsessed with these pan-seared lamb chops, and I hope you give them a try. You could not ask for a faster or more delicious dinner. With just a few ingredients and a cast iron pan, you will have a succulent main dish ready in about 10 minutes. Perfect for Easter.

~ Gina Abernathy is the author and recipe creator behind the blog, Home at Cedar Springs Farm.

Don't Spare the Flavor

Generous amounts of garlic, butter and rosemary make this a stand-out dish for any Sunday supper.