Lamb Chops

Lamb Chops © kvalifood.com

Lamb chops are quick to cook and give a tender, juicy result when fried over high heat without overcooking. The method is simple: fat-side down on a hot pan, then both sides with butter and herbs. Allow 2–3 chops per person depending on size.

Ingredients

Yields 4 servings

  • 8–12 lamb chops
  • salt, freshly ground pepper
  • 20–30 g butter
  • 1–2 garlic cloves, lightly crushed
  • 2–3 sprigs fresh rosemary (or thyme)

Accompaniments

  • seasonal vegetables
  • brown butter (or pan gravy)

Directions

Preparation

Take the chops out of the fridge 20 minutes before cooking. Cut 3–4 slits in the fat edge with a sharp knife — this stops the chop from curling under the heat. Flatten them lightly with the heel of your hand and pat dry with kitchen paper. Season with salt and pepper on both sides.

Frying

Heat a heavy-based pan thoroughly. Stand the chops on the pan fat-side down and let the fat render and turn golden brown — about 1–2 minutes. Lay the chops flat and fry for 2–3 minutes on the first side. Add the butter, garlic and rosemary. Turn the chops and fry for a further 2–3 minutes, basting constantly with the melted butter.

Rest and serve

Remove the chops from the pan and leave them to rest for 2–3 minutes on a warm plate before serving. Serve with seasonal vegetables and brown butter or a light pan gravy.

Notes

  • Slitting the fat edge before cooking is important — without it the chop curls and cooks unevenly
  • Medium to medium-rare (slightly pink inside) gives the juiciest result; well-done lamb goes dry and dense
  • Basting with butter during cooking gives a good, glossy crust
  • Cook over high heat and keep track of the time — lamb chops are thin and done quickly
  • Serve immediately; lamb chops lose their juicy texture fast if left to sit