Pan Seared Lamb Chops with Mint Sauce
In this recipe, you will learn how to cook flavorful pan seared lamb chops with a bright earthy mint sauce.
Equipment
Ingredients
Lamb Chops
- 6 Lamb chop loins
- 1 tbsp Fresh thyme chopped
- 1 tbsp Fresh Rosemary chopped
- 2 tbsp Butter
- 1 tbsp Light Olive Oil
- Salt and Pepper to Taste
Mint Sauce
- 4 Garlic Cloves
- 1/4 cup Roasted Pine Nuts
- 1 cup Fresh Mint Leaves stems removed
- 1/2 cup Fresh Parsley Leaves
- 1/4 cup Freshly Grated Parmesan Cheese
- 1/2 Lemon
- 1/4 cup Olive Oil
- Salt and Pepper to taste
Instructions
- Bring lamb chops to room temperature and pat dry. Season both sides of lamb chops with salt, pepper, chopped parsley, and chopped thyme. Set aside
- Take a cast iron skillet and heat the skillet until it is hot and ready. Drop in 2 tbsp of butter and 1 tbsp of light olive oil. Once the butter and oil are melted, place the lamb chop loins into the cast iron skillet. You should hear a sizzling sound. If you do not hear a sizzle, your skillet is not hot enough. After adding all of the lamb chops, add in 1 sprig of thyme to the butter and oil mixture for additional flavor.
- As the lamb chops are cooking, occasionally pick up the lamb chops with a pair of tongs and press the fat against the pan. This will render or melt the fat for additional flavor. You will start to notice a nice even brown sear on your lamb chops.
- As the lamb chops are cooking, occasionally tilt your pan, and use a spoon to scoop up the butter, fat, and thyme renderings, and drizzle these on top your lamb. This base will allow you to add these amazing flavors back into the open pores of your lamb. Repeat this process until your lamb reaches the preferred temperature: Rare: 115 to 120°F | Medium-rare: 120 to 125°F | Medium: 130 to 135°F | Medium-well: 140 to 145°F | Well-done: 150 to 155°F.
- While your lamb chop loins are cooking, take a smaller nonstick pan and roast 1/4 cup of pine nuts (no oil needed). Pine nuts will add a rich buttery flavor to your mint sauce. Allow your pine nuts to roast on medium to low heat until they turn golden and you smell a nutty aroma. Turn off heat since these will be used for your mint sauce later.
- Once preferred temperature is reached, remove lamb chop loins from cast iron pan, place them on a plate to rest for 5 minutes.
- While lamb chops are resting, take a food processor or blender and combine 4 garlic cloves, 1/4 cup roasted pine nuts, 1 cup fresh mint leaves, 1/2 cup fresh parsley leaves, 1/4 cup freshly grated parmesan cheese, 1/4 cup olive oil (or until the desired texture is reached), the juice of 1/2 lemon, salt and pepper to taste. Blend. If your sauce is too thick, add more olive oil.
- Plate your rich flavorful lamb chops and drizzle mint sauce on top. Enjoy!
Nutrition
Calories: 603kcalCarbohydrates: 10gProtein: 9gFat: 61gSaturated Fat: 15gPolyunsaturated Fat: 10gMonounsaturated Fat: 32gTrans Fat: 0.5gCholesterol: 41mgSodium: 310mgPotassium: 388mgFiber: 4gSugar: 1gVitamin A: 2868IUVitamin C: 35mgCalcium: 258mgIron: 4mg
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