Lamb Chops Sizzled with Garlic
Happy New Year! Welcome back!
My kids absolutely love lamb chops and to be honest, I sort of forget about them until something, somewhere prompts me. This something, somewhere happened to be our trip to Montreal over Winter Break. The trip was a logical extension of our very special Christmas spent in Maine with Gary’s mom Baily and his sister Lissa. We figured as long as we’ve driven nine hours north, why not keep going?
With Montreal, we were able to have a European experience somewhat close to home and we absolutely loved it. Despite the frigid cold temps, we managed to quite literally eat our way through the city. I knew from my advance recognizance that there wouldn’t be enough time to try all of the restaurants on our list but boy did we do our best! We enjoyed everything from crepes to lapin (I find it easier to use the French word for the sweet little rabbit–yikes!). And our last supper of poutine was quite possibly the highlight which says a ton considering that we waiting a full hour outside in 7 degree temperature to get a table. Those fries, smothered in gravy and topped with our hearts’ desires were truly divine.
But back to the lamb which my oldest ordered the night we ate at Quartier General, a charming B.Y.O.B. in the Plateau neighborhood. It reminded me that my once picky eaters have developed quite sophisticated palates and whether that’s due to maturing tastebuds, expanding interests or repeated exposure (I’m of the “try and try again” camp), it’s something on which I should capitalize. So on our first night home, I made these Lamb Chops Sizzled with Garlic (from Food and Wine magazine, as opposed to the ones served at the restaurant) which are straight-forward and yet elicited comments like, “so much flavor” and “yum!” I followed the cooking instructions, got a nice sear on both sides of my chops but since they were thicker cut (about 1″-thick as opposed to 1/2″-thick) I finished them in a 425F oven for about five minutes. You can check your meat for the doneness level that suits your taste. Enjoy!
Lamb Chops Sizzled with Garlic
Ingredients
- Eight 1/2-inch thick lamb loin chops (about 2 lbs), fat trimmed (my lamb was 1-inch thick, bone-in)
- salt and freshly ground pepper
- pinch of dried thyme
- 3 Tbls olive oil
- 10 cloves garlic, cut in half
- 3 Tbls water
- 2 Tbls lemon juice
- 2 Tbs chopped fresh parsley or mint
- pinch of red pepper flakes
Instructions
- Sprinkle lamb on both sides liberally with salt and pepper and lightly with thyme.
- Heat olive oil until shimmering in a large skillet over medium high heat.
- Add the garlic and lamb chops and sear on first side for about 3 minutes; turn chops over and sear for about another 2 minutes.*
- When chops are done to your liking, remove to a plate and set aside.** Keep garlic in the pan.
- Add water, lemon juice, herb and red pepper flakes to the pan and cook, scraping up any brown bits stuck to the bottom, until sizzling, about 1 minute.
- Pour garlic and pan juice over the lamb and serve immediately.
Notes
*I seared the lamb chops for about 4 minutes on the first side and about 3 on the second. At this point my lamb was rare. **I finished cooking my lamb chops on a baking pan in a 425F oven for about 5 minutes, until they were cooked medium.