It tasted good to my surprise! So excited to follow your original recipe next time coz we love lamb. I added more lemon and olive oil than the recipe called for.
This recipe is delicious. Will be making it many times to come! I grew up in a family of chefs. This is a wonderful delicious recipe. I love the addition of red pepper flakes. It adds the perfect amount of zip.
The cooking time was perfect. Yes, for rare. For all the complainers about the meat being raw, lamb chops should be served rare to medium rare. Great recipe! And I had a garden box of fresh herbs to pick the from! My dear brother in law one of the finest chefs ever is looking down at me from heaven applauding. I like my lamb very rare. Others do not like to hear baa baa baa while eating so I will had a bit of time to the cooking.
My lamb chops came out raw. I followed your directions and added more time for the thickness. Made my vegetables and the rest of the dinner get overdone and cold waiting for them to get done. Never made lamb chops before, and I hit the jackpot with this recipe! Saved it to Pinterest. Served with mashed potatoes, salad, and carrots. Fast, simple, and delicious, some key elements! Whether you're cooking for the family or want to impress a date, this recipe is a winner!! I took some advice and doubled the sauce, and that was definitely the way to go.
I also used more garlic, but I do that in almost every recipe because I love it. I cooked this exactly like the recipe says and it was wonderful! I like my lamb a little on the rare side so I cut the time by just a bit, but still yummy!! Home run delicious! After reading comments below, I too made in a cast-iron skillet, and doubled the liquid for a liberal glaze.
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Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them. Cook for minutes until seared on the bottom side, then flip with tongs and cook another minutes on the other side to sear. Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme.
Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness. Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.
Notes If you want to cook your lamb chops to a different degree of doneness, follow these temperature guides and adjust the cooking time. Keep in mind that the temperature of the meat will continue to rise by about 5 degrees during the resting period after you pull it off the heat. Tried this recipe? Mention gimmedelicious or tag gimmedelicious! This post may contain affiliate links, which help keep the content free. Full Disclosure policy can be found here.
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