![]() ![]() Made this last week and it was a big hit even with my oldest son who is very picky. Served it with rice pilaf mushrooms and zuchini. So simple but really really full of flavour! I kept it in the oven for 22 minutes for well done and it was perfect. Super flavorful! I will be making this again and again! Really elegant yet surprisingly easy to make! Marinating the chops made all the difference. 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.I served this at a recent dinner party and my guests raved about it. 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.Continue cooking in increments of 2 minutes until you reach the desired temperature. I like to stack two lamb chops together before inserting the probe so that I get a more accurate reading. The only way to ensure it's cooked perfectly is to check the temperature as you time the chops in the oven. 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.Finishing them in the oven provides more even heat that circulates around the meat. Thick meats tend to be raw in the center and overcooked on the outside when cooked on the stovetop for the entire time. 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.I recommend no more than 2 minutes per side, then a range of 4-6 minutes in the oven. 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.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. Combine butter and olive oil for searing - I love the way that the combo of butter and olive oil tastes on seared meats.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. 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.Fresh garlic, rosemary, thyme, and lemon zest - aromatic garlic, woodsey rosemary and thyme, and fresh lemon zest are commonly used together in Italian cooking and provide so much depth of flavor in a marinade.You won't taste the Dijon in the final dish, but it helps balance the overall flavor. Dijon mustard - a dab of Dijon in the marinade provides a hint of acidity that cuts through the richness of the lamb and enhances the flavor of the herbs.And this is a recipe for TUSCAN lamb chops, so olive oil is a must! Olive oil- a clean, grassy olive oil is a great base for a lamb marinade, as it complements the unique flavor of lamb.Plan to serve 2 chops per person, and 3 for those with hearty appetites. There is a bone in the center of the chop, and each is about 1 ½ - 2 inches in thickness. Lamb loin chops - for this recipe, I purchased about 2 pounds worth of lamb loin chops from Costco.Read on to see exactly how I prepared them. But these lamb loin chops were pretty thick - about 1 ½ - 2 inches each, so I had to be careful. I had made lamb dishes in the past - mostly with ground lamp or the really thin "lollipop-style" lamb chops. I knew the most challenging aspect would be avoiding overcooking, so of course I had my meat thermometer at the ready for my first attempt. I was so excited and couldn't wait to try it for myself. She assured me that the cooking process was simple - just some basic seasoning of salt and pepper, pan searing in some olive oil, and finishing them off in the oven. And sure enough, the next time we visited the one in Nashville, the lamb chops were there just as Ryan's mom described. So first things first and much to my delight, she bought the lamb chops from Costco! We've had a Costco membership for a year now and find the best quality meats and seafood there. They tasted so fabulous and we all felt like we were eating something from a fancy restaurant - the chops were tender, juicy, and exploding with flavor! Of course I had to know where she got them and how they were cooked so I could try and make them at home. When Ryan and I were visiting his family for Christmas in TX this past year, his mom made the most incredible lamb chops for dinner one night. Pan-Seared Tuscan Lamb Chops are my new go-to for dinner parties and special meals at home when I want something a little fancy! If you haven't tried Lamb Chops that needs to change today. ![]()
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