This post was originally published in December 2020 but has been updated for Easter 2023 with more tips, tricks, and answers to commonly asked questions.
These lamb chops are not only quick to prepare but also incredibly delicious and versatile, making them an excellent companion for virtually any side dish. Let’s explore how to make them.
Why You’ll Love This Lamb Chop Recipe:
- Quick Stovetop Lamb Chops: These lamb chops can be cooked in no time on the stovetop, delivering flavor comparable to what you’d find in a fine restaurant!
- Garlic Smashed Potatoes: Pair them with these delicious smashed potatoes, which you can cook in the oven while preparing the lamb.
- Perfect Holiday Meal: This meal is ideal for Easter dinner, Christmas, or any festive occasion!
- Lamb Loin Chops: Choose lamb chops that are light red with smooth, white fat. Ideally, they should be just over an inch thick. Look for even fat distribution. It’s best to purchase them from a local butcher.
- Fresh Thyme: This herb complements the flavors of the lamb beautifully.
- Shallots: With a milder and sweeter taste compared to onions, shallots are perfect for this recipe.
- Potatoes: Yukon golds work best for this dish; avoid using large russets.
Ingredient Substitutions:
- Alternate Meat: You can use steak instead of lamb, as the flavors pair well. Cook it to 130°F for medium rare, 140°F for medium, and 150°F for well done.
- Dairy-free: Use your favorite dairy-free butter to modify this recipe to be dairy-free.
- Gluten-free: This recipe is naturally gluten-free!
Step-by-Step Instructions for Making Lamb Chops:
Step 1: Start the Smashed Potatoes. Boil the potatoes for approximately 12 minutes until tender. Place them on a lightly oiled baking sheet and smash them down using the bottom of a bowl or glass. Season generously with salt and black pepper, then place them in the oven and move on to the lamb!
Step 2: Prep the Lamb Chops. Season your lamb loin chops with fresh thyme, salt, and pepper.
Step 3: Cook the Lamb Chops. Melt butter in a large skillet, then add the seasoned lamb chops. Cook for about 4-6 minutes, or until they are golden brown. Use a meat thermometer to check the internal temperature — 145°F for medium rare, 160°F for medium, and 170°F for well done. Transfer the cooked lamb to a plate and cover it with aluminum foil to keep warm.
Step 4: Make the Pan Sauce. In the same skillet, add minced shallots, garlic, and thyme to the remaining drippings. Sauté until softened. Then add a knob of butter and a splash of lemon juice, cooking for another minute or so to thicken the sauce.
Finish by returning the lamb to the pan and spooning the sauce over the top. Serve alongside the garlic smashed potatoes!
- Choosing Lamb: Opt for locally sourced lamb to ensure freshness and superior flavor, while also supporting local producers. For sourcing assistance, refer to American Lamb’s “where to buy lamb” page.
- Cooking Order: If the potatoes finish cooking before the lamb, feel free to pop them back into the oven for a brief warming — they won’t dry out like the lamb might.
FAQs:
Recipe Variations:
- Herbs: Substitute with your favorite herbs, such as rosemary or oregano.
- Sides: Garlic butter mashed potatoes also make a terrific accompaniment. For a refreshing contrast, consider trying an Orange Pear Salad as a side dish.