RCI-MT.003.0070.001
Pan-seared Lamb Shoulder Chops
Thyme for Delicious Dishes: A food blog focused on sharing food enthusiasm. Delicious Recipes right here. thumb thumb thumb I never really cared for lamb until I went to Ireland, and Ireland was where I really discovered Lamb.
Prep15 min
Cook5 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- x 6 – 8oz lamb chops or lamb shoulder chops4 unit
- of whole grain mustard1 tbsp
- ½ cup
- 1½ tbsp
- 3 unit
- 1 unit
- ½ cup
- 1 unit
- water or white wine2 tbsp
Method
1
Combine lemon juice, whole grain mustard, chopped garlic, fresh rosemary, salt, and ground pepper in a small bowl to create the marinade.
2
Pat the lamb shoulder chops dry with paper towels and season generously with salt and ground pepper on both sides.
3
Heat ¼ cup of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2 minutes
4
Place lamb chops in the hot skillet and sear for 2–3 minutes on the first side without moving them, until a golden brown crust forms.
3 minutes
5
Flip the chops and sear the other side for another 2–3 minutes until browned and cooked to medium-rare (internal temperature of 130–135°F).
3 minutes
6
Transfer the cooked chops to a warm plate and tent loosely with foil to rest.
7
Reduce heat to medium and add water or white wine to the skillet, scraping up browned bits from the bottom with a wooden spoon.
8
Stir in the prepared marinade mixture and simmer for 1 minute to combine flavors and slightly reduce the sauce.
1 minutes
9
Drizzle the warm pan sauce over the rested lamb chops and serve immediately while still hot.