Easy Lamb Chops Recipe
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Barnsley chops are large double chops that make a generous meal for one.
Easy lamb chops recipe. The most commonly sold chops are loin chops but for a larger meatier chop look out for chump chops. Rosemary and thyme give it great flavor. Set the lamb chops aside at room temperature for 5 minutes.
Place the chops with the marinade in a single layer in an oven proof skillet and place the skillet in the oven directly beneath the broiler. Lightly season the lamb shoulder chops with salt pepper and add them to the bag or container with the marinade. Remove the lamb chops to a plate and cover with foil.
Saute some onions and garlic if you like. Make sure they are completely smothered. Add the lamb chops and cook until a rich brown crust forms on the bottom 4 to 6 minutes if you re using thicker lamb chops this could take up to 10 minutes.
Place the lamb chops in the hot pan then sear for 2 3 minutes per side until golden brown. Seal or cover and let marinate for up to an hour at room temperature on the counter or up to 12 hours refrigerated over medium high heat heat a 10 or 12 inch heavy skillet for about 3 minutes. Cook the onions until slightly golden just a few minutes then add the garlic and cook for an additional minute.
Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs and spices on both sides. This recipe for lamb chops is a favorite in my house. Melt 2 tablespoons of the butter in a 12 inch skillet over medium high heat.
When hot sear your lamb chops until deep brown on all sides about 4 or 5 minutes per side. Pre heat a cast iron stainless steel pan over high heat.
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