Pan seared lamb chop with a Mediterranean marinade taste as great as they look. These Mediterranean lamb chops with great flavor, a crusty sear on the outside, and tender pink meat on the inside, is a quick and easy recipe.
A well-done lamb chop stands on its own. These pan-seared Mediterranean lamb chops are worth all the little effort (really, it is easy to make) in the kitchen when you take your first bite. The searing on the pan imparts a wonderful roasted crust on the chops. The chops are also cooked to perfection( just look at the pink insides. Yum and Inviting!!)
The deliciousness of these lamb chops comes both from how well it is cooked and their Mediterranean-inspired marinade. Allow the marinade to work its magic and by the time you have seared the chops on the pan, the house smells great and inviting.
Which part is lamb chop?
Lamb chops are cut from the area where the rib meets the spine. These cuts have a segment of the spine including a rib or two.
Most lamb chops are served to make an 'L' section with the tail end having a good portion of the meat. The meat hanging around in the tail is tender and juicy and the bone isn't something to leave behind. They have flavor any way you cook them.
Get the best lamb chops
When buying lamb chops from the local butcher, try to get chops that look pink to slightly red in the meat. This would mean the meat is not very old and the texture should not be grainy. Avoid getting grey meat or dark red meat as this could be from much older animals.
The fat in lamb is not as prominent or important as that of steaks but look for fat that is white and has a layer on the chops. Avoid fat that has turned yellow.
The size or thickness of the chops will define your experience. Lamb chops should be at least an inch thick and not more than 2 inches. A very thick chop will have it's outside cooked but the middle would still be raw.
Though lamb chops are fine meat by themselves, the taste and flavor of the seared chops come from this amazing Mediterranean marinade. The marinade is made of a few ingredients that would be available in most kitchens or nearby stores.
- Olive oil - provides the base of the marinade and is a very healthy fat.
- Lemon juice - I have used both lemon juice and the zest of a lemon for that citrus fragrance and taste.
- Garlic - is a flavor bomb, and I love to use it when I can.
- Parsley - gives those herby characteristics to the marinade. You may use basil instead of or both.
- Cumin - Highly fragrant and powerful and is the most popular middle eastern spice. Available and used around the world too.
What Is The Internal Temperature For Lamb Chops Recipe?
Lamb chops can be cooked to different degrees of doneness as per preference. To check the internal temperature, insert a meat thermometer in the thickest part of the meat.
- For rare it is 130˚F
- For medium-rare it should be 135˚F - 140˚F
- For medium-well is 160˚F
- For well done the ideal temperature is 165˚
It is also important to rest the chops for 8-10 minutes before cutting.
How to cook Mediterranean lamb chop?
Lamb chops are not hard to cook. In fact, I would state that - Lamb chops are quite easy and one of the quickest dishes to make.
These pan-seared lamb chops require just a couple of bowls and a pan (heavy - preferably) in terms of equipment. Effort goes in just whisking up the marinade and then searing and cooking the chops on the pan.
The Mediterranean marinade is one of the quickest things to do. Gather all ingredients and add to a bowl. Mix them properly and you are ready.
Pour the marinade over the lamb chops in a big bowl and rub them thoroughly. Each side of the lamb should be coated with the marinade. Let the marinated chops rest for 30 minutes for the flavor to seep through.
Heat a heavy pan until it is piping hot and the heat is set to High. Start searing the chops on one side for 3 minutes and then flip them. Make sure to press the back of the chops with a tong so that any fat renders and spills over to the pan. This gives a fantastic flavor and mixes with the wet marinade dripping from the chops.
Turn the heat to medium now and sear the chops again for 2 minutes. While doing this you can pour some of the leftover marinades from the bowl if at all and baste them. Take the chops out from the pan and let them rest.
Serve with some roasted veggies and mashed potato and have it hot.
Can you store lamb chops?
You can store uncooked lamb chops in the freezer for up to a couple of months. I would not advise storing cooked lamb chops in the refrigerator or freezer. The reason being lamb chops tend to lose moisture the moment they are heated and keep on losing while getting cold.
Cold chops from the fridge would be quite dry and would not taste the same. If you still insist on freezing them, do so in an air-tight container or zip-lock bag.
When you take them out, let them thaw, and then heat them again in an oven for a couple of minutes. Do not microwave them as it makes them super dry.
Pan Seared Lamb Chop
- 8-10 Lamb Chops
- 4 tablespoon Olive oil
- ¼ cup Fresh Lemon Juice
- Zest of a lemon
- 3 Garlic Pods, minced (about 1 tablespoon)
- 2 tablespoon Chopped Parsley
- 2 tablespoon Parsely
- 1 teaspoon Roasted ground Cumin
- ½ teaspoon Pepper
- 1 teaspoon Salt
- In a bowl, add all the ingredients(except 2 tablespoons of Oil) for the marination.
- Add Lamb chops to the marinade and massage the marinade well with fingers. Cover and let it rest for 30 minutes to 1 hour.
- Heat remaining oil in a large cast iron skillet. When the pan is hot, add the lamb chops and cook undisturbed until a rich, brown crust forms on the bottom. It should take 4-5 minutes.
- Lower the heat and flip the lamb chops. Spoon some of the pan drippings on top of the chops while cooking. Cook for another 4 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 145°F.
- If the lamb chops are too thick then it should take about 10-12 minutes in total.
- Let it rest for 10 minutes before cutting.