You'll find an array of delicious and easy-to-follow recipes that feature the succulent and flavourful lamb chop. Whether you're in the mood for a simple grilled dish or something a bit more elaborate, you'll find the perfect recipe for you. From garlic and herb crusted chops to a juicy pan-seared lamb chop, our recipes are sure to satisfy any craving and leave your taste buds tantalized. So, grab your apron, roll up your sleeves, and let's get cooking!
Grilled Rosemary Lamb Chops
Ingredients:
8 lamb chops
4 cloves of garlic, minced
2 tablespoons of olive oil
2 tablespoons of chopped rosemary
Salt and pepper to taste
Instructions:
Preheat the grill to high heat.
In a small bowl, mix together the garlic, olive oil, rosemary, salt, and pepper.
Brush the lamb chops on both sides with the mixture.
Place the lamb chops on the grill and cook for 4 to 5 minutes on each side, or until the desired degree of doneness is reached.
Serve the lamb chops hot with your favourite side dish.
Pan-Seared Lamb Chops with Dijon Mustard
Ingredients:
8 lamb chops
2 tablespoons of butter
2 tablespoons of olive oil
4 cloves of garlic, minced
2 tablespoons of Dijon mustard
Salt and pepper to taste
Instructions:
In a small bowl, mix together the garlic, Dijon mustard, salt, and pepper.
Rub the mixture on both sides of the lamb chops.
Heat the butter and olive oil in a large pan over medium-high heat.
Place the lamb chops in the pan and cook for 4 to 5 minutes on each side, or until the desired degree of doneness is reached.
Serve the lamb chops hot with your favourite side dish.
Slow-Cooked Lamb Chops with Red Wine
Ingredients:
8 lamb chops
4 cloves of garlic, minced
1 cup of red wine
1 cup of chicken broth
2 tablespoons of olive oil
2 sprigs of thyme
Salt and pepper to taste
Instructions:
Preheat the oven to 325°F.
In a large Dutch oven, heat the olive oil over medium-high heat.
Sear the lamb chops on both sides until browned.
Remove the lamb chops from the pan and set aside.
Add the garlic to the pan and cook for 1 minute.
Pour in the red wine and chicken broth, scraping any browned bits from the bottom of the pan.
Add the thyme, salt, and pepper to the pan and stir to combine.
Place the lamb chops back into the pan, cover the Dutch oven with a lid, and place in the oven.
Cook for 2 to 2 and a half hours, or until the lamb is tender and falling off the bone.
Serve the lamb chops hot with the sauce spooned over the top.