Jan 24, 2015

Delicious Lamb Loin Chops Ready in 10 Minutes



Hubby and I have been in San Francisco for five months already. Have been invited to several homes, and enjoyed wonderful meals with our new friends. We had several simple steak dinners, a big thanksgiving dinner, a typical western dinner, some hot pots, and a Vietnamese spring rolls dinner. One of our latest favorites is lamb, no matter how it is cooked - whether it is sliced lamb in hot pots, or lamb loin chops. 

The special taste of lamb makes seasoning super easy. Plus, I enjoy having the original taste of our food. I decided to season my lamb loin chops with only a few spices. To my surprise, the simple dish lured me into eating more and more. (Hubby said the lamb was so juicy and tender. The recipe was a success!)

Pan-fried Lamb Loin Chops

By   (Updated:

It is so easy and quick, and delicious! 

We like our lamb chops to to be rare in the center. .


Prep time:
Cook time:
Total time:
Yield: 3-4 servings


Ingredients:
Lamb loin chops: 8 pieces 
Minced garlic: 1 tablespoon (or 1 teaspoon garlic powder) 
Dried rosemary: 1 teaspoon 
Red pepper powder (cayenne pepper): 1 teaspoon 
Salt: 1 or 1.5 teaspoon 
Black pepper: 1 teaspoon 
Olive oil: 2 tablespoons


Directions:
  1. In a small bowl, mix garlic (or garlic powder), rosemary, red pepper powder, salt, and black pepper well. Add olive oil, and mix.
  2. Rub each piece of meat with the mixture. 
  3. Cover and chill in the fridge for about 30 minutes.
  4. Heat 1 tablespoon of vegetable oil in a pan over high heat.
  5. When the oil is very hot, sear the meat on all sides (about 2-3 minutes on each side).
  6. Remove the lamb chops from heat. Cover with foil, and let it rest for 5 minutes before serving. 

If you prefer the lamb more cooked, you may:

  • stop at Step 5, and do NOT remove the lamb from the pan after cooking. Instead, cover the hot pan (with the meat in it), and let the meat sit for 5 minutes.
  • or) you may put the lamb chops into a pre-heated oven (400*F), and let it cook for a few more minutes.



Do you like this recipe? I would love to hear from you. 



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