Seared in a scorching hot pan to achieve a beautiful crust, these Cast Iron Lamb Chops remains juicy and tender on the inside. The addition of Herbes de Provence complements the piquant Dijon mustard marinade perfectly.
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Why You'll Love This Recipe
Seared to perfection in a cast iron skillet, these chops are coated in a flavorful Dijon mustard, garlic, and herb mixture, creating a delightful crust that complements the succulent interior.
These pan seared lamb chops caters to individuals managing diabetes in several ways:
- Fast and Easy: This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
- Flavorful: The combination of perfectly seared lamb, savory Dijon mustard sauce, and aromatic Herbes de Provence creates a symphony of flavor in every bite.
- Versatile: This recipe is easily customizable with different herbs, spices, or even a touch of sweetness for a more complex flavor profile.
Ingredients You'll Need
You'll need the following ingredients to make this restaurant quality main course:
New Zealand Spring Lamb Loin Chops: Renowned for their exceptional tenderness and delicate flavor, these loin chops are ideal for pan-searing, ensuring juicy, savory chops.
Dijon Mustard: This tangy condiment adds a touch of acidity and depth of flavor, complementing the richness of the lamb perfectly.
Garlic and Herbs: Freshly minced garlic infuses the chops with aromatic goodness, while a Provincial Herbes blend of rosemary, thyme, and lavender buds adds a touch of complexity and freshness.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Recipe
Pan-searing in a cast iron skillet creates a beautiful caramelized crust, locking in the juices and ensuring melt-in-your-mouth perfection.
So, fire up your skillet and get ready to indulge in a restaurant-worthy lamb chop experience, all within the comfort of your own home!
Prepare The Basting Marinade
- Preheat a cast iron skillet to medium high and brush lightly with some olive oil, or spray with non-stick cooking spray.
- Combine the Herbes de Provence, Dijon mustard, olive oil, white wine, minced garlic, salt, and pepper in a small bowl and mix well.
Baste The Lamb Chops
- Baste the lamb chops on each side with the mustard and herbs mixture.
Pan Sear The Lamb Chops
- Place lamb chops in the hot skillet and sear 4 minutes on each side, cooking to the desired degree of doneness. Test with an instant read thermometer for 145°F (63°C) for medium-rare.
- Transfer the seared lamb chops to a plate and serve.
PRO TIP: These lamb chops are great also!
Substitutions and Variations
Here are a few delicious variations when preparing lamb chops.
- You can substitute boneless lamb chops for bone-in chops, but the cooking time may vary slightly.
- If you don't have Dijon mustard, you can use whole-grain mustard or even a touch of prepared horseradish.
- Feel free to experiment with different herb combinations like rosemary, thyme, or oregano. You can also use a store-bought Italian seasoning blend.
- Add a teaspoon of honey or brown sugar to the basting sauce while it simmers in the pan.
Tips for Success
Here are a few tips for making this recipe:
- Use a well-seasoned cast iron skillet: This will help achieve a beautiful sear on the lamb chops.
- Don't overcrowd the pan: Cook the lamb chops in batches if necessary to avoid overcrowding the pan, which can lower the cooking temperature and prevent proper searing.
- Let the lamb chops rest: Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.
What To Serve With Pan Seared Lamb Chops
Complement your perfectly seared lamb chops with a side dish that highlights their rich flavor. Roasted asparagus with a touch of lemon zest adds a bright and refreshing touch, while creamy polenta provides a luxurious counterpoint.
For a low-carb option, try mashed cauliflower or roasted Brussels sprouts with a balsamic glaze.
Related Recipes
- Air Fryer Frozen Asparagus
- Watermelon Fruit Salad
- Blackened Grouper with Mango Salsa
- Golden Beet Salad with Goat Cheese
- Marinated Feta Cheese Appetizer
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
- 9 inch Cast iron skillet - Provides superior heat retention, ensuring even cooking and a perfectly seared crust.
Storage and Reheating
- Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
- You can also freeze cooked lamb chops for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat them gently in a skillet over low heat or in the microwave until warmed through.
Frequently Asked Questions
The safe internal temperature for medium-rare lamb chops is 145°F (63°C).
While a cast iron skillet is ideal for achieving a good sear, you can use another heavy-bottomed pan like a stainless steel skillet.
Yes, you can. Preheat the oven to 400°F (200°C). Sear the lamb chops in a skillet as directed in the recipe, then transfer them to a baking sheet and cook for 5-7 minutes, or until desired doneness.
More Delish Ideas
Cast Iron Seared Lamb Chops
Equipment
- 9 inch Cast Iron Skillet
Ingredients
- 2 tablespoon Herbs de Provence store bought or our recipe
- 2 tablespoon Dijon mustard
- 1 tablespoon Wine white
- 1 teaspoon Salt
- ½ teaspoon Black pepper ground
- 2 clove garlic minced
- 1 tablespoon olive oil
- 8 lamb loin chops about 4 oz each
Instructions
- Preheat a cast iron skillet to medium high and brush lightly with some olive oil, or spray with non-stick cooking spray.
- Combine the Herbes de Provence, Dijon mustard, olive oil, white wine, minced garlic, salt, and pepper in a small bowl and mix well.2 tablespoon Herbs de Provence, 2 tablespoon Dijon mustard, 1 tablespoon Wine, 1 teaspoon Salt, ½ teaspoon Black pepper, 1 tablespoon olive oil, 2 clove garlic
- Baste the lamb chops on each side with the mustard and herbs mixture.8 lamb loin chops
- Place lamb chops in the hot skillet and sear 4 minutes on each side, cooking to the desired degree of doneness. Test with an instant read thermometer for 145°F (63°C) for medium-rare.
- Transfer the seared lamb chops to a plate and serve.
Notes
- Pat the lamb chops dry before searing to ensure a beautiful golden brown crust.
- Use a cast iron skillet for even heat distribution and optimal searing.
- Don't overcook the lamb chops. Aim for an internal temperature of 145°F (63°C) for medium-rare or adjust according to your preference.
- Let the cooked lamb chops rest for a few minutes before serving to allow the juices to redistribute, resulting in even more tenderness.
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