Lamb Chops: 1 ½ to 2 pounds lamb chops, 3/4-inch thick. Loin chops tend to be a bit larger and are often less expensive than rib chops. What You’ll Needįor this simple lamb chops recipe, I recommend using loin chops or rib chops. It’s also traditional to serve lamb at Easter, but usually a leg of lamb or a roast is more common then. This is a dish that’s easy enough for any weeknight, but I also think it’s special enough for a holiday! Mother’s Day comes to mind, or maybe a birthday or anniversary dinner. It’s a simple combination that plays well with the stronger flavor of lamb chops. This fail-proof recipe for lamb chops has a Mediterranean spin, using sundried tomatoes, rosemary, garlic and olive oil. There are also classic British approaches to cooking lamb. Lamb goes really well with North African and Middle Eastern flavors. However, it seems that more and more grocery stores are carrying lamb these days, which is great! It’s a wonderful, tasty red meat that has its own unique flavor. You can also serve these with a simple dish like Broccoli Pasta.Easy, Savory Pan-Seared Lamb Chops RecipeĪlthough lamb is extremely common in many parts of the country, for others, it’s a bit unusual. If you're in the mood for grilling, don't miss these Grilled Lamb Chops or Grilled Lamb Loin Chops - they're just as easy and equally delicious! In the mood for pasta? Then also try this delicious Lamb Ragu! Serving Suggestionsįor what to serve with lamb, you can't go wrong with side dishes like Creamy Cucumber Salad and Mashed Red Potatoes, Yukon Gold Mashed Potatoes or Kale and Quinoa Salad. If you love lamb, you should also try these Lamb Burgers, this Cumin Lamb, and these Pan-Fried Lamb Chops. I can't wait for you to try it! More Lamb Recipes Arrange on a platter and serve.Īnd voilà! So easy and SO delicious. Step 3: Bake the lamb chops for 15 minutes and tent with foil for another 5 minutes. Step 2: Next, mix up the mustard-herb paste and spread a dollop of it over each chop. Season each chop with salt and freshly ground black pepper. Arrange the chops on a baking sheet lined with parchment paper, leaving a bit of space around each one. 
You do not need to to cover lamb chops with foil while baking / roasting. I've written this recipe for four, but it's easily scaled to the number of people you're serving. You'll want two lamb loin chops per person. Their version boldly adds fennel seed, which I love. I've tried several delicious versions, but have settled on the blend from Savory Spice Shop. The typical herb combination is: savory, marjoram, rosemary, thyme, oregano and, lavender (apparently lavender wasn't in the original French version, but is in most American versions).
Herbes de Provence varies widely by brand. My absolute favorite dijon is this one which I can't find locally, so I buy it on Amazon. Keep in mind that the quality of mustard and freshness and herb ratio of the Herbes de Provence make a difference. And the recipe can easily be scaled a perfect date night recipe for two or dinner party recipe for eight!īaking these lamb chops in the oven and a ridiculously simple mustard and herb paste make this an ideal recipe for so many occasions. Need more convincing? You can have them on the table in less than half an hour with just 5 minutes of prep, so they're a great weeknight meal. The flavor of these Roasted Lamb Chops is unmatched by any other recipe I've tried - each bite just melts in your mouth. If you love lamb loin chops, bookmark this recipe.
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