Lamb Chops with Rosemary, Thyme and Garlic

I wanted to make a nice dinner for M's birthday this week.  He chose lamb chops so I went to a new butcher in town and purchased kidney chops.  I found this recipe and thought it sounded like something he'd love.  The only change we had to make (from the original recipe) was to cook the chops in an oven after searing them to even get them to rare.  They had nice flavor and were tender.  The house smelled amazing while they were cooking too!  I served them with balsamic brussel spouts and oven roasted dill potatoes.  Delish!

Ingredients: 
Serves 3-4 people
2 large garlic cloves, crushed
1 tbsp fresh rosemary
1 tsp fresh thyme leaves
1 pinch cayenne pepper
Course sea salt
2 tbsp extra virgin olive oil
6-7 kidney lamb chops

Directions:
In a food processor, add garlic, rosemary, thyme, cayenne and salt.  Pulse until combined.

Add olive oil and pulse into a paste

Rub the paste on both sides of the chops.  Return to refrigerator for about an hour or more.  Remove from refrigerator 30 minutes before cooking to get to room temperature.

Preheat oven to 450 degrees

Heat grill pan over high heat until almost smoking.  Add the chops and sear for 2 minutes.  Flip the chops and sear another 3 minutes.

Put pan and chops into oven.  Cook for another 10 minutes.  Remove pan (be careful to use a hot pad) and place on plate.  Tent for about 5 more minutes to allow the chops to rest.

Enjoy!

Herb Balsamic Lamb Chops

I made the roasted butternut squash on Monday with the intention of serving it with dinner Tuesday.  I thought I was going to do a pork tenderloin but when I opened the freezer, I saw 4 lamb chops sitting right in front so I decided to use them.  I found this recipe and knew that I also had some fresh herbs to use so it seemed like a perfect fit!  The only thing that didn't work according to the original recipe was the cooking time.  I like my lamb pretty rare but after pulling the meat off and letting it rest, it was still too rare.  I ended up putting the chops back in the pan with the balsamic, covering it and simmering the lamb for about another 2-3 minutes per side.  They turned out delicious and were a perfect compliment to the roasted squash!

A picture of the lamb chops as I put them in the pan

The final meal

Ingredients:

4 lamb chops

1 tbsp mixed fresh herbs (I used thyme and rosemary)

Salt & Pepper

1-1/2 tbsp olive oil

1 shallot, chopped

1/3 cup balsamic vinegar

3/4 cup chicken broth

1 tbsp butter (I used margarine)

Directions:Rub the chops on both sides with the herbs, salt & pepper.  Let sit for about 30 minutes

After 30 minutes, heat olive oil in pan and place chops in pan.  Cook for about 2-3 minutes per side.  Remove from heat, tent to keep warm.

Add the shallots to the pan and cook until they are soft.  Add in the balsamic vinegar & chicken broth & simmer to reduce.  Once the broth is reduced by about half, add the butter and stir. 

If your chops aren't done to the temperature you like, add them back to the pan, reduce heat, cover & simmer for about another 2-3 minutes per side. 

Once the chops are done to your liking, put them on a plate and spoon the sauce over top. 

Serve immediately.

Crusted Lamb Chops with a "Sweet Hoppy" Reduction

I found a recipe for veal chops but when I went to Costco to buy them, they didn't have any.  So, I picked up some lamb chops and decided to use the same gist of the recipe & marinade for them!  I found the original recipe here.  I saw the reduction recipe on Foodgawker but can't find the exact site again.

Ingredients:

2 lamb chops, trimmed of excess fat
2 teaspoons dried parsley
1 1/2 teaspoons dried thyme
2 large garlic cloves, minced
1/2 teaspoon kosher salt
1 tablespoon olive oil

Sweet Hoppy Reduction1/2 c dark beer (I only had Lite beer but I think it'd be better with dark)1-2 Tbsp Honey
1 Tsp garlic1 Tbsp Corn Starch

1. Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray (if you have a baking rack, place that on top of the baking sheet and spray that with non-stick spray, as seen above. This will allow your chops to have a nicer crust on them).

2. Combine the parsley, thyme, garlic, and salt in a pie dish.  Press each side of the chops into the mixture and set aside.  

3. In the same large skillet, heat 1 tablespoon of olive oil over high heat.  Cook on each side for 2-3 minutes, until a nice brown crust forms. 

4. Place the chops on your prepared baking sheet and cook for 15-20 minutes, until cooked through and a meat thermometer reads 140 degrees F. Cover and allow the chops to rest for 5-8 minutes.  The temperature will rise about 5 degrees as the chops rest.

5. For the  reduction, whisk the beer, honey & garlic together and pour in pan that you used to sear the chops.  Slowly add corn starch and continue stirring.  Once it's thickened, remove from heat and pour over the chops.  Serve immediately.

Lamb Chops with Balsamic Reduction

We did a pot luck type of meal for Easter dinner with the neighbors.  I decided to make the lamb chops I bought at the Italian Market in Philly.  I've made this recipe a couple other times and it always turns out amazing!  It's super easy but looks and tastes like it took hours to make.  I found the recipe on Allrecipes.

Here's a picture of the 8 lamb chops (resting and coming to room temp before cooking)

The dry rub is so easy and can be done minutes before cooking

Here's a picture of the final product

INGREDIENTS

3/4 teaspoon dried rosemary

1/4 teaspoon dried basil

1/2 teaspoon dried thyme

salt and pepper to taste

4 lamb chops (3/4 inch thick)

1 tablespoon olive oil

1/4 cup minced shallots

1/3 cup aged balsamic vinegar

3/4 cup chicken broth

1 tablespoon butter

DIRECTIONS

1.                   In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

2.                   Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.  (I also tented them loosely with aluminum foil)

3.                   Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.