Lamb Chops and Side Dish Recipes

If pork chops and beef steaks are the only chops you sear, it’s time to try lamb chops. Lamb chops have a distinctively rich and savory flavor, and while they’re fancy enough for a dinner party, quick-cooking lamb chops also add variety to weeknight meals.

These easy lamb chops are rubbed with fresh thyme, seared in a hot skillet, and topped with a decadent (and oh-so-simple!) pan sauce flavored with dry white wine, a squeeze of lemon juice, and a knob of butter.

How To Cook Lamb Chops
  • 8 lamb loin or rib chops 1-inch thick
  • 1 tablespoon chopped fresh thyme leaves plus 1 large sprig
  • 3/4 teaspoon kosher salt divided
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter divided
  • 1 small shallot finely chopped
  • 1 large garlic clove smashed
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon finely grated lemon zest
  • Chef’s knife and cutting board
  • Measuring cups and spoons
  • Microplane
  • Citrus Reamer
  • 12- inch cast iron or stainless steel skillet
  • Wooden spoon
  • Tongs
  • Plate
  • Heavy-duty aluminum foil
  1. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
  2. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until rich, brown crust forms on the bottom, 4 to 6 minutes. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
  3. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately
Recipe Notes

Make ahead: Lamb chops can be seasoned with salt, pepper, thyme, and lemon zest up to 1 hour in advance and refrigerated. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Cooking lamb blade or sirloin chops: To cook 4 (1-inch-thick) lamb blade or sirloin chops, season the chops as instructed above. Cook for 6 to 7 minutes per side or until deeply browned and an instant-read thermometer inserted into the thickest part of the meat registers 145°F. You may need to cook the chops in 2 batches to avoid crowding the pan.

Cheesy Garlic Broccoli
  • 3 broccoli crowns
  • 1 ¾ cup cheddar cheese shredded
  • 3 cloves garlic crushed
  • Salt to taste
  • Pepper to taste
  1. Preheat oven to 375ºF/190ºC.
  2. Spread out broccoli in a medium rectangular casserole dish.
  3. Stir the garlic and cheddar cheese together in a separate bowl.
  4. Sprinkle the cheese evenly over broccoli and add salt and pepper to taste.
  5. Bake for 25 minutes.
  6. Enjoy!
Honey-Roasted Carrots
  • 6 whole carrots peeled with tips and ends cut off
  • 2 tablespoons butter
  • 2 tablespoons honey
  • Salt to taste
  • Pepper to taste
  1. Preheat oven to 400ºF/200ºC.
  2. In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper. (TIP! If you prefer bite-sized pieces, simply chop the carrots instead of leaving them whole.)
  3. Bake for 25-30 minutes.
  4. Enjoy!
Butter Parmesan Corn
  • 6 half ears corn cleaned and husked
  • 2 tablespoons butter softened
  • ½ cup grated parmesan
  • Salt to taste
  • Pepper to taste
  1. Preheat oven to 375ºF/190ºC.
  2. Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
  3. Place corn in a square baking dish and sprinkle with salt and pepper.
  4. Bake for 25 minutes.
  5. Enjoy!
Bacon and Onion Roasted Potatoes
  • ½ pound bacon chopped
  • 6 medium red potatoes chopped into ¾-inch pieces
  • 1 2- ounce packet onion soup mix
  • Salt to taste
  • Pepper to taste
  1. Preheat oven to 425ºF/220ºC.
  2. Cook bacon in a cast iron skillet until crisp.
  3. Remove any excess grease, if preferred.
  4. Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste.
  5. Bake in the skillet for 20-25 minutes, or until potatoes are cooked through.
  6. Enjoy!
Bookmark the permalink.

Comments are closed.