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Pan-Seared Lamb Shoulder Chops with Spicy Apricot Salsa

Pan-Seared Lamb Shoulder Chops with Spicy Apricot Salsa


  • 2 bone-in, 1 1/2-inch-thick lamb shoulder chops (about 2 1/4 pounds)
  • 1/2 Pound ripe apricots, pitted and diced finely
  • 1 Cup finely diced tomato
  • 1/2 Cup cilantro leaves, chopped
  • 1/2 Cup finely diced onion
  • 2 dried bird's-eye (aka Thai) chile peppers, chopped
  • Juice of 1 lime
  • Sea salt and freshly ground black pepper, to taste
  • 1 Tablespoon canola oil
  • 2 Teaspoons dried oregano


Remove the chops from the refrigerator and let them sit at room temperature.

Meanwhile, in a medium-sized bowl, combine the apricots, tomato, cilantro, onion, and chiles. Season with salt and pepper, to taste, stir well to combine, and set aside.

Heat the oil in a skillet large enough to accommodate the chops over high heat until almost smoking. Season the chops on both sides with salt and pepper, to taste, and the dried oregano. Add the lamb chops and cook until a golden brown crust forms, about 5 minutes. Flip and cook the other side 5 more minutes.

Remove from the heat and let rest at least 10 minutes. Top with the salsa and serve immediately.

Nutritional Facts


Calories Per Serving768

Folate equivalent (total)71µg18%

Riboflavin (B2)0.6mg36.9%

Easy Pan-Fried Lamb Chops

Pan-Fried Lamb Chops are flavorful, juicy, and absolutely mouthwatering. You’ll be surprised at how easy they are to prepare!

Pan-Fried Lamb Chops are easily made in your favorite cast iron skillet. You only need a few ingredients for this incredible meal. The lamb chops only have to marinate for 30 minutes or they can marinate for hours. This recipe is perfect to prep earlier in the day, then just pop them in the skillet at dinner time.

Pan Fried Lamb Chops Recipe

  • Author: Steve Gordon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Varies
  • Category: Main Dish
  • Method: Stove top
  • Cuisine: American, Southern


Quick and easy, you’ll have these pan fried lamb chops on the table in no time at all. There may not be a lot of meat on each one, but they sure are delicious. Plan accordingly per person.


1 to 2 pounds of Lamb Loin Chops
Salt and Pepper to taste


Allow lamb chops to come up to room temperature before cooking.
Add salt and pepper to both sides of the chops.
Heat a skillet to Medium heat on your stove top.
Stand the chops up, fat edge down, in the heated skillet.
Let them cook for about 2 to 3 minutes.
Lay chops down on the flat side, cook for 3 to 4 minutes.
Flip chops over, continue to cook until done.
Chops are done when internal temperature reaches 145F degrees.
Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.


Lamb chops have much less meat per piece than beef steaks or pork chops. You’ll need 2 to 3 lamb chops per person, or more for larger appetites.

Keywords: lamb, lamb chops, lamb loin chops, pan fried, cast iron skillet, salt, pepper, easy, quick and easy, pan fried lamb chops

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Brothy Leek, American Lamb and Cabbage Soup

Prep Time: 20 Minutes Cook Time: 50 Minutes


2 leeks, sliced into rings, rinsed, drained.

4 garlic cloves, rough chopped

1 head green cabbage, halved, cored, cut into roughly 1-inch cubes

1 1/2 lbs lamb (stew meat- shoulder, leg, etc) cut into 2-inch pieces, fat trimmed

1 1/2 tablespoons Apple Cider vinegar

2 teaspoons dried thyme (or Herbs de Provence, or Italian seasoning)

1/2 teaspoon caraway seeds (optional)

1/4 teaspoon cayenne (optional)

1 can white beans, drained (see notes for dry)

grated pecorino ( or other hard salty cheese- manchego, parmesan)


Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Saute until leeks start to tenderize, about 5 minutes.

Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.

Set Pressure Cooker to High pressure for 40 minutes. Manually or natually release.

Add canned white beans if using and set to saute function to heat those beans through. Taste and adjust salt to your liking.

Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)

Serving Size -with 1 can white beans added

Amount Per Serving Calories 335

% Daily Value* Total Fat 11.2g 17% Saturated Fat 3.2g Cholesterol 75mg 25% Sodium 877.7 mg 37% Total Carbohydrate 30.7g 10% Dietary Fiber 9.6g 39% Sugars 10.4g Protein 29.7g 59%

Notes: If using dry white beans- resist the urge to add more than 1/2 cup- if you want the soup to be brothy.

How to Cook Lamb Chops

At the first hint of spring, we roll the grill out of the garage, crank up the flames, and toss some lamb chops onto the hot grates. Nothing does more for rich lamb than the smoky, charred flavors of the grill. We&aposll show you how to cook lamb chops on the grill -- and because there&aposs more than one way to love lamb chop recipes, we&aposll explore how to cook lamb chops on the stovetop and in the oven, as well.

How to Grill Lamb Chops

Give your lamb chops a quick soak in a flavorful marinade. What ingredients are best for marinating lamb chops? Try balsamic vinegar, garlic, a little olive oil, and seasonings. (We have many more marinade options below.) How long should you marinate your lamb chops? Give them anywhere from 2 hours to overnight, marinated in the fridge.

As it gets close to grilling time, preheat the grill to medium-high heat.

Next, it&aposs chops to the grill! Lay them out on the hot grill and sear for about 4 to 7 minutes turn, and sear for another 4 to 7 minutes -- for medium rare, an instant-read thermometer inserted into the center should read 125 to 130 degrees F (54 degrees C). TIP: To keep the exposed bones of your chops from blackening, wrap them up with a little aluminum foil before putting the lamb chops on the grates.

When grilled to your preferred doneness, remove the chops and let rest for about 5 minutes.

When done, remove the chops and let rest for about 5 minutes.

See how Chef John grills lamb chops. "Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce," says Chef John.

Here&aposs an easy recipe for lamb chops on the grill. The quick marinade of white vinegar, salt, pepper, garlic, onion, and olive oil is great for steaks, too.

"Marinated lamb chops get grilled and then topped with a wonderful tangy pomengranate-port reduction," says WannaBeChef. "Most impressive!"

Chef John explains the origins of this grilled lamb chops recipe: "Usually, I take an Italian approach, and marinade the meat with lemon, garlic, and herbs sometimes I&aposll go with more of an Indian style, and use a yogurt-based marinade along with the associated aromatic spices like cumin, cinnamon, and coriander. I love both styles. This recipe combines both styles into one uber-recipe."

"This recipe for grilled lamb chops is superb," says Sweet Pickles Mom. "The lamb is succulent and the sauce is such a flavor combination you will want to make this frequently. This is a recipe for people who don&apost even like lamb -- as it made a true convert out of me. It is a great sauce for beef and poultry as well, with a definite East Indian flavor. "

How to Broil Lamb Chops

Broiling is like the mirror image of grilling, with the heat source above the food instead of below it. It&aposs the same idea as grilling, essentially. To cook your lamb chops under a broiler, adjust the top rack so it&aposs about 6 inches from the heat source. Then crank the oven to broil. Cook your marinated lamb chops under the broiler, about 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

"Lamb chops to impress," says emmy. "These chops are restaurant-quality with just enough earthiness to evoke that &aposI slaved all day&apos without slaving at all."

How to Braise Lamb Chops

We&aposre going to slow-braise these chops. Start by preheating the oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.

The key to a good braise is to build flavor by searing the lamb chops before adding the braising liquid. Heat a little vegetable oil in a Dutch oven or large, oven-ready skillet (with a tight-fitting lid) over high heat. When hot, sear your lamb chops until deep brown on all sides, about 4 or 5 minutes per side. Remove the lamb chops to a plate and cover with foil.

Saute some onions and garlic if you like. Cook the onions until slightly golden, just a few minutes, then add the garlic and cook for an additional minute.

Next, add your braising liquid, turn the heat to high, and reduce the liquid by about half, scraping up the luscious brown bits from the bottom and sides of the pan. What&aposs the best liquid for braising lamb chops: stock, pomegranate juice, white wine, balsamic vinegar (combined with other liquids) all work well.

Return your lamb chops to the skillet or Dutch oven. Cover with that tight-fitting lid and slide into your pre-heated oven and cook until wonderfully fork tender -- give it about 2 hours.

Remove the chops and reduce the sauce on the stovetop if you like. Check for seasonings before serving.

Put a solid sear to these chops and then de-glaze the pan with pomegranate juice and a splash of balsamic vinegar. "This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I&aposve tasted in a long time," says Chef John. See how it&aposs done:

These shoulder chops are slowly braised in beef broth and red wine seasoned with rosemary, garlic, onions, finished with a little Worcestershire sauce. "Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor," says kalphen. "The meat falls right off the bone with this recipe."

Here&aposs a Basque-inspired braised lamb shoulder-chops recipe, featuring radishes braised with the lamb, sherry vinegar, anchovies, chicken broth, rosemary, and cinnamon.

How to Bake Lamb Chops in the Oven

Baking is another quick and easy way to cook lamb chops. You&aposll start with a simple marinade. Give the chops a couple hours in the fridge to marinate. Then place the chops in a preheated oven -- 375 degrees F (190 degrees C). Bake for about 35 minutes, turning once halfway through.

These lamb chops are quickly marinated and then breaded and baked in a hot oven. "I found a lot of great recipes out there for grilled lamb chops but only one for breaded, and it didn&apost have a lot of flavor," says MSAGGIEAMY. "So I came up with this easy recipe myself a few years ago. It&aposs bursting with flavor and has become a comfort food staple in our home. Use plain or Italian bread crumbs. We like it with a Caesar salad and garlic mashed potatoes."

"These lamb chops were the simple answer to what my husband and I were looking for," says SHRUBBIE. "These were juicy, crisp, and very tasty right out of the oven! Amazingly quick and easy to prepare. I would like to try flavored bread crumbs next time."

You&aposll marinate these lamb chops in the fridge overnight. Bring the chops to room temperature before roasting in the oven. "These are the most delicious lamb chops you&aposll ever taste," says Nelson_Huynh. "Plan ahead so you can marinate the lamb overnight."

How to Pan Fry Lamb Chops in the Skillet

Here&aposs how to cook lamb chops on the stovetop. Begin by marinating the lamb chops. Add your ingredients to a Ziploc bag and give the chops a nice massage to distribute the marinade evenly. Pop it in the fridge for about an hour. Remove the lamb from the fridge and salt well on both sides of the chops, drizzle with a little olive oil. Sear the chops on a hot grill pan over medium-high heat for about 5 minutes on each side. The grill pan will create a nice char. If you don&apost have a grill pan, no worries, a standard heavy-bottomed skillet will work great too. When done, remove the lamb chops to a plate and let rest for about 5 minutes.

Note: Chef John uses chops from the shoulder of the lamb -- they&aposre about half the price of chops from the loin. He quickly marinates his shoulder chops in pomegranate juice with fresh rosemary, freshly ground black pepper, and smashed garlic. And then adds them to the hot fry pan.

Impressive yet so simple to prepare, these herb-rubbed lamb chops are served with a delicious balsamic vinegar sauce starring shallots finished with a little butter. They get a quick fry in the skillet. "This recipe for lamb chops is a favorite in my house," says PGRAYMENDOZA. "It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce."

This recipe highlights classic flavors. Lamb chops are simply seasoned with fresh rosemary and seared in a little olive oil and finished with a drizzle of homemade mint oil.

How to Cook Lamb Chops in the Slow Cooker

This will not surprise you, but cooking lamb chops in the slow cooker is extremely easy. You&aposll add the lamb chops, along with other ingredients, cover the Crockpot, set it to low, and then just walk away, folks.

With this simple recipe, you&aposll add onions and red wine to the slow cooker, along with lamb chops that you&aposve coated with a honey, mustard, lemon juice, garlic, and herb mixture. "These are tender lamb chops slow cooked in a deep and rich red wine reduction gravy," says walliser.

How to Cook Lamb Shoulder Chops

Lamb shoulder chops can also be called arm or blade chops. They are versatile in that they can be cooked quickly or slowly, both with delicious results. They are quite economical – usually significantly less expensive than rib chops, but from a nearby cut.

If you are cooking them in a fast recipe, keep an eye on them, as because they are thin they will cook quickly. But then, in a braised lamb shoulder chop recipe like this, they will go from tough to call apart tender over that time. If you want to read up a bit on braising, come over here!

The seasonings here are classic Mediterranean flavors, tomatoes, red wine, rosemary, thyme garlic….and the sauce that is created by the slow braise begs to be ladled over the tender meat atop a pile of mashed potatoes, or noodles (egg noodles are particularly great), or maybe a rice pilaf of sorts. So be sure and make those, or some sort of starch to soak up the sauce.

It may seem unusual that the zucchini is braised for so long with the meat in the cooking liquid, but it’s more than fine. It definitely gets quite soft, but it fills out the sauce nicely, kind of thickening it. And along with the mushrooms it removes the need for making a separate vegetable, which is always a nice thing. Whatever the weather. This whole thing is made in one skillet, which adds to the appeal.

I have also made the same meal with sweet potatoes in place of the zucchini and mushrooms in the actual winter weather, and it’s another delicious version. My whole family went crazy for these chops in both versions. I know I’ll keep going with this recipe, swapping in vegetables as they occur to me, and as they show up in the market.


  • Use a heavy-bottomed pan that is oven-safe - you want something that conducts heat evenly and can be transfered from the stovetop to oven. I love cast iron for this, and would recommend a good old-fashioned cast iron skillet or an enameled cast iron skillet or grill pan.
  • Combine butter and olive oilfor searing - I love the way that the combo of butter and olive oil tastes on seared meats. It provides such a nice, golden-brown crust, and the flavor is incredible! I like to baste this mixture on the chops once I flip them to sear the other side.
  • Keep track of time - it's very crucial to set a timer so you can keep track of how long you sear the chops on each side, and how long they are in the oven. I recommend no more than 2 minutes per side, then a range of 4-6 minutes in the oven.
  • Make use of the stovetop and oven - when I worked in restaurants as part of my culinary training, the chef-favored way of cooking steaks or chops was to give them a quick sear on the cooktop and then finish them off at a high temperature in the oven. Thick meats tend to be raw in the center and overcooked on the outside when cooked on the stovetop for the entire time. Finishing them in the oven provides more even heat that circulates around the meat.
  • Use a meat thermometer - for the perfectly-cooked, medium-rare chop, you want the internal temperature to be 132 -135 degrees F when you remove it from heat. The only way to ensure it's cooked perfectly is to check the temperature as you time the chops in the oven. I like to stack two lamb chops together before inserting the probe so that I get a more accurate reading. Continue cooking in increments of 2 minutes until you reach the desired temperature.
  • Let them rest before cutting- 5-10 minutes of resting under loosely-tented foil allows the juices to redistribute throughout the muscle fibers of the chop. This ensures the juice won't all come out onto the plate when you cut the chop and that the meat stays moist throughout the thickness of the cut.

Keep these tips in mind when cooking your lamb chops and you are sure to have an amazingly tender and flavorful dish that will certainly impress your guests and loved ones!


For those comments complaining about not being able to taste the lamb, I looked up four different recipes all use Thyme or Rosemary herbs. I can taste the lamb and I like it with herbs.

Had not had lamb chops in years. Was looking for a quick recipe for company. They were absolutely delicious (served with basmati rice and brussel sprouts) and everyone enjoyed!

I made this with five thick grass-fed Australian Lamb Loin Chops, 3 big garlic cloves, a splash of EVOO, pinch of coarse salt, and the minced leaves from two fresh rosemary sprigs. It was beyond delicious. The rosemary and garlic didn't overpower the lamb at all - it was perfect. I think my father also used to add a squeeze of lemon to the rub or marinade, and he always made fresh mint sauce. We had mint jelly, but I like mint sauce better. We have a lot of chocolate mint in the herb garden, but the hint of chocolate in the mint seemed like itɽ be weird. I had bad luck broiling lamb the other week and setting off the smoke detector, so decided sautéing would be much easier, and it was. Since they were so thick I timed 4 minutes per side, and they were just perfect. I honestly don't know how to get all the meat from this kind of chops without picking up the bone to gnaw on, but that doesn't bother me a bit. Good thing we weren't at an upscale restaurant or occasion where that would be gauche! We served it with some basmati rice and thinly sliced tiny zucchini and yellow squash, sautéed with thin-sliced shallot, butter, EVOO, and dill, and homemade garlic bread. It was a scrumptious dinner.

Once again this recipe completely covered the flavor of the star the Lamb Chop. I carefully followed the indegriates and recipe. I couldn't taste the lamb, just rosemary and garlic. It's been more than an hour now since dinner and everyone agrees the spice taste has lingered and some expensive meat cuts have gone to waste. I frequently use the stove top to pan cook my meats with great results. I'll return to broiling though for my lamb chops. Broiling leaves my chops a nice crisp and juicy piece of meat that tastes like lamb.

We hadn't eaten lamb for years but after trying lamb's kroon in a Dalmatian restaurant I wanted to eat the same at home. I googled and got your recipe. Absolutely fantastic ! We eat the lamb now almost once a week. There is no smell of old sheep's meat and it probably helped with your marinade.

My husband loves when I make these for him!

I must have done something wrong. Nothing about this recipe was good. The spices/herbs completely took away the flavor of the lamb. Even after two and half hours of marinating the flavor were completely disjointed. Sorry but I will never look at this recipe again. Lamb chops have been a staple for of life and this is the worst recipe I have ever encountered.

Delicioso! Made as recommended, but while tenting the finished chops I added a few tbsp of pint noir, deglazed the pan, and then tossed in a couple of cups of pea shoots and baby bok choy and stir fried for a couple of minutes. Just yummy.

Used Amer lamb, rib chops. Added a dash of balsamic to marinade. Cooked 4 min each side for med. Put a splash of fresh lemon juice and a bit of white wine in pan to deglaze and poured over chops. Delicious.

I am on a diet and so usually cook a separate meal for myself apart from my family's. This recipe interested me because I was cooking such a small piece of lamb that I didn't want to broil or grill and have to clean up the mess for such a small dinner. I had 1/2 lb of two lamb loin chops and trimmed off the fat. I followed the recipe, but just cut down on amounts for the two chops. The result was the best tasting, tenderest and juciest lamb chops I have ever had! With a baked potato and green beans, it was an easy and quick recipe to make. I will be making it quite often and can't wait to tell the ladies at my next diet meeting!

sorry but i have to give my first no fork rating. i always broil my lamb chops and love the crispy outside and the tender texture inside that broiling imparts to the chops. as my broiler/oven was on the blitz i tried this pan-fry recipe. my husband didn't like the way it looked and didn't like the texture. i will not make this again.

Simple, delicious & beautiful on the plate as well. Farm raised, fresh Nebraska lamb made this dish one of the best meals I've ever prepared. I made no adjustments to ingredients, sometimes the simple recipes are the best.

Quick and easy, delicious as written. Served with a blood orange salad and brussels sprouts. I am confused by the review of Ange1221 mentioning vinegar. There is no vinegar in this recipe.

Very good indeed. I used 2, 1/2 lb lamb chops, 4 minutes on each side medium-high (7 out of 10). Salt, pepper, crushed red pepper, rosemary and garlic-- all diced, mixed with olive oil, spread on with a spoon on each side, crushed into the meat. Unbelievably good with nice glass of Cabernet, and all (including wine) for around $20. Will definitely be adding this to my weekly menu. We both remarked how we could not even come close to a dish that good in a restaurant for under 70 a piece. My only addition would have been some nice sautéed mushrooms, and perhaps a tomato and feta salad on the side. Wonderful dish.

Excellent! We used fresh rosemary (which we adore) and followed the recipe almost exactly. The only difference was that I used a balsamic vinagrette to marinate instead of the vinegar. Quick and so so Yummy!

I usually grill my lamb chops on my outdoor grill, but since it's snowing again, I opted for this recipe. Taste is great! Since I had nice, 2" loin chops which usually have fat on edges, I removed all excess fat to avoid smelling up the house from indoor cooking. Reference comments by reviewers about using dried rosemary when fresh isn't available, my recommendation is to use high quality crushed rosemary and add a bit of olive oil for the rub. The crushed rosemary doesn't harden if mixed with the olive oil.

I'm a big fan of wet rubs versus dry rubs, so I added virgin olive oil to create a paste. Definitely use fresh rosemary. the dried stuff will be extra prickly and detracts from the texture. I would also add a little bit of sugar to bring out the flavour of the lamb chops, and a little bit of soy sauce that can soak into the meat. Marinate for 1 hr plus. 30 min won't be enough. Fatty lamb chops will yield an extra tender chop. Goes great with Jasper White's cranberry relish, (also on this site), chianti, and mashed Japanese sweet potatoes (the ones with the purple skin. cook with ginger and rock sugar, then mash and add two tablespoons of butter and some honey to taste). It makes for a very flavorful and balanced meal.

Just made this for a very special person for his 50th birthday. he raved about them. I added a little soy sauce and olive oil to the garlic and rosemary mixture to make a paste to spread on both sides of the chops and let them sit for a couple of hours before cooking served them with pan roasted red potatoes from BA 1/89 and green beans with hazelnuts. Fabulous.

I would suggest using fresh rosemary ONLY. The dried rosemary is not the type of herb you want to use when cooking something so quickly. It stays hard and burns too quickly. This dish was tasty but not amazing, especially for the cost of lamb. 2 1/2 forks. I used 1.25 inch thick loin chops and cooked them for 4 minutes on one side and then 3 minutes on the other. I finished them under the broiler for about a minute. I would suggest marinading for at least one hour or adding 1/3 cup of red wine to the marinade. The red pepper flakes make the dish interesting, but it lacks depth of flavor. This is a very simple and quick dish to make, which is great.

It was so simple and fast. Good for when your strapped for time. As the two forks state, liked it , didn't love it.

This was an easy, okay recipe. Nothing special.

Huge hit with my teenager and husband. Use fresh rosemary if possible.

One of those really easy recipes that truly is delicious.

We are lamb-lovers and made this one yesterday. It was one of the best meals we had in a long time. And so easy!! We couldn't get rib chops so substitute loin chops. These worked perfectly, obviously the cooking time was a little longer.

Oven-Seared Lamb Chops Recipe

Turn the kitchen fan on and, if you can, open a window. Heat the oven to its maximum temperature, ideally 500°F, and set a rack in the lowest possible position (if you can, put it directly on the oven floor). Set a large ovenproof skillet on the rack and let it heat in the oven until it is almost smoking, 5 to 15 minutes, depending on your oven.

While the pan is heating, cut the garlic clove in half if you’re using it and rub it all over the meat. Carefully remove the heated pan from the oven, sprinkle its surface with a generous pinch of salt, add as many of the chops as will fit without overcrowding, and immediately return the pan to the oven.

Roast the chops until seared and dark brown underneath they're ready to turn when they release from the pan easily, 2 to 5 minutes, depending on the thickness of the chops. Cook on the other side to the desired doneness, another 2 to 5 minutes start checking the inside with a sharp knife after 2 minutes. Remove the chops from the pan, sprinkle with pepper, and let them rest for at least 5 minutes if you're cooking in batches, pour any juices over the meat and repeat with the remaining chops. Serve with the lemon.

From How to Cook Everything: The Basics (Wiley), by Mark Bittman.

Leave a Review

This was easy and delicious!

This was a terrific recipe. I halved the sauce for two people and five chops. Used a rack of lamb from Costco and cooked 5-3 minutes per side. Don't let the sauce get too thick when cooking. I spritzed chops with a little fresh lemon before serving. Served with a parsnip/potato mash. Absolutely perfect with the chops and sauce. Also included some fresh carrots and frozen peas. I will make this recipe again and again. We normally barbecue our chops, but this was wonderful.

Also so easy and quick (very little hands-on time- so great for a weeknight).

It was delicious. My finicky kids loved them! I used a local coffee stout from a 20 something ounce bottle (left me enough to enjoy a small glass of beer with the chops). My glaze was extremely syrupy and worked very well. I too used ground coriander and it was great not having to strain. I also used the Costco lamb chops (have to cut them yourself) but they broiled to a very tender medium-rare (used Low Broiler setting in my oven). My guess is Guinness would have provided a less robust flavor. But if I used Guinness I may have added some tang with a good Dijon or mild horseradish mustard.

This dish was meh. It was easy to make but the flavors were very one-note (I found myself adding some citrus to it to make it a little more complex). Not something that I would make again given the other, delicious dishes on this site.

Delicious! The glaze is sweeter than I expected and I was a bit worried that it would overpower the meat, but it actually complimented the taste of the lamb perfectly. The only change I made was using ground coriander instead of crushing the seeds myself and as a result I didn't have to strain the glaze. Big fan of making the process easier. All in all, a very easy, delicious recipe that I'll be making again (maybe trying it with pork?).

The glaze was reduced over low heat. It made a nice thick glaze. Found a beautiful farmer market leg of lamb, which I made kebabs. Cook over hardwood charcoal, brush with glaze at end of cooking time. Served with calcannon

Delicious. found a great price on some shoulder blade chops and found this recipe. Served with leek and potato puree and swiss chard. The sauce paired well with the veg as well. For those who felt it was too bitter or did not achieve a syrupy-glaze, be sure to reduce at a high temp. The finished product should not be a thick glaze.

With a quality piece of meat, these are restaurant worthy! Definitely recommended!

Really tasty. I only had ground coriander and pepper, so I put those in and didn't have to strain the glaze at all. I also over reduced the glaze a bit so that it was way too thick. But, once it got scooped onto the warm lamb chop it melted into the meat. Used high quality farmer's market lamb, which made it all the better. I will be making this again.

Really don't understand all the great reviews. I have been using Guinness in stews for over 20 years, so I was excited to try this recipe. Like other reviewers, it did not reduce to a syrup and it was way too bitter. It only took away from the flavor of the chops. Instead of using the reserved glaze, I made a gravy and add a small amount of the glaze. Even that wasn't good. Very disappointed. Only good point was that it was very easy, so I didn't waste a lot of time

I made this on the night before St. Patrick's day and will be making it again for a small family gathering on Easter. DELICIOUS and so so easy! I served it with a parsnip puree and roasted (until crispy) Brussels sprouts. Yum.

Glaze was AWESOME!! I actually forgot to strain it before I served it, but it was fine, albeit a bit crunchy. Would also be good on pork.

Made this last night -- will become one of my "go to" recipes for a quick after work meal. Made everything as printed (scaled down for 2 people, 3 chops apiece, but made the same amount of sauce). My broiler, too, is not reliable, so I pan seared for 2 min, flipped, and put into a 400 oven for another 2 min (internal temp 115, pulled and rested). Add roasted red potatoes and a green salad, dinner in under :45. NICE. Oh yeah -- flavor was AMAZING. Plenty of 'saltiness' from the salt on the chops prior to cooking.

This was excellent and not difficult. The cut I used was "Lamb Loin T-bone Chops". The glaze boiled down to the right quantity, but I would not have called it "syrupy". I may have heated it at more of a simmer than a boil which could be the problem, but the taste was still very good and it really brought out the flavor of the lamb.

First, I am not a fan of Guinness beer as a beverage. I'm more of a Pilsner beer fan. However, I couldn't resist trying this glaze, as I recently made a stew with a stout, and loved the depth of flavor it imparted. With that said, I used pork chops (bone-in) only because my husband isn't a fan of lamb (which I am). The glaze reduced beautifully. thicky and syrupy. The flavor had a surprise OMG factor-- a little sweet with more of a molasses flavor. Excellent!

I have not tried this recipe yet, but this is for lenguamor. There's no salt listed in the Ingredients, but there is a 1/4 teaspoon salt listed in the Prep area.

Watch the video: Ζυγούρι στο πήλινο (December 2021).