Posts Tagged with lamb chop

I’m going to be honest with you. This is a safe place, right? You’re my homie? Okay. I was scared as hell to tackle the recipe! Why? I’ve only had lamb once. I know. I’m tripping. But, I loved Lamb Chop as a child and I’m loyal. You don’t devour your friends! Anyway, I did it. And this marinade is damn good! Excuse my damn. When you taste it, you say damn, too.

Loin, Shoulder, or Rib?

It doesn’t matter. All lamb cut tastes the same. It really does. Get the cut you desire. I got what I could find. Lamb isn’t readily available in my area. I had to use what I could find. And I’m perfectly fine with these beautiful loin chops! You may have to trim the fat. I did. Just be careful not to trim to much and agitate the meat. It can be a bit gritty from the butchering as well. Nothing a lemon juice and water rinse won’t fix.

Cajun Chimichurri?!

I said what I said. Y’all know I’ll put Cajun/Creole seasoning in any dang thing! These lamb chops were no exception. I used all fresh herbs. Parsley, rosemary, and thyme. My goodness did the lamb love those herbs! Don’t be afraid of the sea salt and Cajun seasoning. Trust me, baby. I got you.

You can marinate the chops overnight if you’d like. Do whatever time allots. But, I highly recommend giving it at least 3 hours of quality time with this marinade. Now, if you’re using a thinner cut of chops, like shoulder, you can get away with 30 minutes to an hour of flavor soaking. 

No Cold Meat

Do NOT take these chops straight from the fridge to the hot pan. Doing so will result in tough meat. Ain’t nobody got time for that! Especially after we spent so many coins on this little lamb. Nope! Let these guys sit out at room temperature until they warm up. 

Don’t Move the Lamb

We need to sear. This is favorite part. What’s important? Don’t move the meat around. In order to get a good, even sear, leave the chop alone for that hot 5 minutes before flipping. Now, I know lamb should be served medium rare. I’m not about that life. I need this thang medium to medium well. Go ahead and call me uncultured. I’m cool with that. You still need me for this recipe tho. 💋

Sawse

You know your girl loves a good sauce. You don’t get much simpler than this. We’re just combining pan drippings with wine and butter basically. But, the flavor is anything except basic! Don’t skip this sauce. 

Doesn’t this meal feel like we would dine on it whilst listening to Frank Sinatra? That’s exactly what the men in my house did. They’re so extra. But, so it this recipe. Extra savory and expensive in taste af. 

Happy Cooking,

B. Coop

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Garlic and Herb Lamb Chop Recipe

Tender and juicy lamb chops made with a Cajun Chimichurri inspired marinade. Easy recipe with loads of flavor.

Prep Time 3 hours

Cook Time 15 minutes

Total Time 3 hours 15 minutes

Ingredients

• 6-8 lamb loin or rib chops

Marinade:

• 1/3 cup olive oil
• 1/3 cup fresh parsley
• 2 sprigs rosemary
• 1 sprig thyme
• 1 tsp Cajun seasoning *
• 1/2 tsp coarse sea salt*
• 1 TBS onion powder
• 1 tsp crushed red pepper flakes
• 1 TBS cracked black pepper
• Juice from 1 lemon
• 5-6 crushed garlic cloves

Searing:

• 2 TBS olive oil
• 2 TBS unsalted butter for basting
• 2 sprigs rosemary for pan

Sauce:

• 1/3 cup white wine
• 1/3 cup chicken broth
• 3 TBS Worcestershire sauce
• 4 TBS unsalted butter

Instructions

Marinade:

1. Mix all ingredients except the garlic in a small bowl.
2. Pour the marinade on top of the lamb chops in a large bowl.
3. Rub the marinade evenly into the chops.
4. Throw the garlic cloves into the bowl
5. Cover with lid or plastic wrap.
6. Refrigerate for at least 3 hours or overnight.

Searing:

1. Remove the lamb chops from the refrigerator about 1 hour before searing to allow them to return to room temp.
2. Heat olive oil in a large, cast iron skillet on medium high.
3. Once oil is hot, add in the lamb chops.
4. Allow the chops to sear for 5 minutes. Do not move the chops around.
5. Flip the chops over
6. Add in the butter, garlic cloves from the marinade, and rosemary sprigs to the skillet.
7. When the butter melts, baste the chops with the butter.
8. Continue searing for mins or until a meat thermometer registers 145°F (or cook to your prefer level of doneness)
9. Remove chops to a plate to keep warm and rest.

Sauce:

1. Pour the wine into the same skillet to deglaze it
2. Add in the chicken broth and Worcestershire sauce and butter
3. Stir until wine reduces and the butter melts; about 2 minutes.
4. Pour sauce over the lamb chops and serve.
5. Enjoy!

Recipe Notes

*Adjust the amount of cajun seasoning and salt to your taste.