Lamb Chops

Lamb chops © kvalifood.com

Lamb chops are quick to cook and give a tender, juicy result if 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 cloves garlic, lightly crushed
  • 2–3 sprigs fresh rosemary (or thyme)

On the side

  • seasonal vegetables
  • browned butter (or pan sauce)

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 prevents the chop from curling in the heat. Give them a light press with the heel of your hand and pat dry with kitchen paper. Season with salt and pepper on both sides.

Frying

Heat a heavy-bottomed pan well. Stand the chops fat side down on the pan and let the fat render out 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.

Resting and serving

Remove the chops from the pan and let them rest for 2–3 minutes on a warm plate before serving. Serve with seasonal vegetables and browned butter or a light pan sauce.

Notes

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