Pan Seared Lamb Chops
Pan Seared Lamb Chops cook quickly in a cast iron skillet, creating a crisp crust while staying juicy inside. The piquant Dijon mustard marinade is complemented by the Herbes de Provence, for a simple yet quick meal.
Servings: 4
Calories: 370kcal
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.
Nutrition
Calories: 370kcal | Carbohydrates: 2g | Protein: 48g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 149mg | Sodium: 819mg | Potassium: 664mg | Fiber: 1g | Sugar: 0.2g | Calcium: 74mg | Iron: 7mg
