![]() If you are looking for something new for your regular dinner rotation, or looking for the perfect recipe for guests this winter, give lamb a try. I always respect and appreciate brands that dedicate themselves to the well-being and care of their animals and Superior Farms believes good things come from putting the flock first. who raise their lamb naturally, kindly, and sustainably. They partner with family farmers and ranchers across the U.S. The lamb loin chops that I used here are produced by Superior Farms American Lamb, the leading purveyor of ranch to table American lamb. A good rule of thumb when choosing a wine to cook with: if you wouldn’t drink it, don’t cook with it :) To finish, I like to serve the dish with a handful of rich and fruity kalamata olives. For sauces like this, I always use a dry red wine like Pinot Noir, Cabernet Sauvignon, or Merlot. I deglaze the pan and whisk together a quick red wine pan sauce with aromatics like garlic and shallot and fragrant, piney rosemary and thyme. Because the cooking time is so short, it’s important to get the cast iron screaming hot before adding the chops.Īnd to complement the sweet and mild flavor of the lamb, a little red wine adds richness and depth. Then, I sear them in a heavy cast iron pan for about 4 minutes per side-just enough time to create a beautiful crust while keeping the centers of our chops juicy. It’s a lean, red meat with nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a serving of beef.įor this recipe, I give the chops a simple seasoning of salt and pepper to add a bit of flavor without masking the taste of the lamb itself. Plus, lamb is a delicious and nutritious alternative to chicken and beef. As the butter melts, spoon it over each of the lamb chops for about 5 minutes. Reduce the heat to low and add the butter, garlic, and fresh herbs to the pan. I particularly like lamb loin chops, which I used in this recipe, because they’re easy to find in most grocery stores or butcher shops and easy to prepare, while still being tender and delicious. Cook the lamb chops for 3-4 minutes without moving so that they can sear on one side, then use the tongs to flip and cook on the other side for another 3-4 minutes. In fact, it’s not much different than cooking beef, but the flavor is really something special. Slice lamb in about ½ inch slices against the grain. Remove the butchers string from the cooked lamb loin. Remove the pomegranate sauce off the burner and add a dab of butter to the sauce and mix well. ![]() If you aren’t used to cooking lamb, I promise it isn’t difficult at all. Cook over medium heat until the sauce reduces by half and starts to thicken or coats the back of a spoon. They’re quick enough for a weeknight and yet special enough to serve friends. I love the cozy simplicity of these seared lamb loin chops with red wine and rosemary. This season, instead of making beef for all of our big winter dinners, I’ve begun to love cooking with lamb (I made Greek lamb meatballs last night!). But I try to balance those old favorites with new ones, because what’s the fun in making the same things over and over? One way I do it is by swapping in new ingredients. I have a dozen or so classic recipes I make for each season, year after year. This post is sponsored by Superior Farms American Lamb. To finish, serve the dish with a handful of rich and fruity kalamata olives. Deglaze the pan with dry red wine and whisk together a quick red wine pan sauce with aromatics like garlic and shallot and fragrant, piney rosemary and thyme. To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top.Break out your cast iron skillet and make these delicious pan seared lamb loin chops with beautiful crusts and juicy centers. Simmer for a minute or two until the lettuce is cooked. Then pour over the lamb stock to cover the bacon and onion and bring to the boil.Īdd the peas, butter, the lettuce and the mint, and season with salt and pepper to taste. In another frying pan over a medium heat, add the remaining vegetable oil and fry the bacon until crisp and golden-brown.Īdd the chopped onion and cook for a further two minutes. Remove the lamb from the oven, take it out of the frying pan and set aside to rest for 10-15 minutes. Transfer the lamb, in the frying pan, to the oven, and bake for 8-10 minutes. Don’t rush this, the dish will have much more flavour and a deeper colour if you take your time. Put the lamb into the pan and colour it all over, turning it so that all sides brown evenly. ![]() When it is hot, add one tablespoon of the vegetable oil. Place a heavy-based, oven-proof frying pan over a medium heat. Season the lamb well with salt and pepper. For the lamb, preheat the oven to 160C/325F/Gas 3.
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