Isn’t it funny how food can bring back a memory? I haven’t had lamb chops since I was a little girl, 60+ years ago! At a very young age though, I remember my grandmother would often make me a single lamb chop for lunch. It was the perfect size for a picky kid’s appetite!
Recently we were browsing the meat aisle and spotted these lamb loin chops in a family pack. Mr. Cucina noticed them right away and said since we love lamb shanks so much why don’t we try the chops?
So, with just a few additional ingredients here’s what we had for dinner that night.
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- 6 Lamb Chops
- 2 tbsp. olive oil
- 1 garlic clove, crushed
- fresh rosemary
- fresh thyme
- salt and pepper
- 1/4 cup white wine
- 1 tbsp. butter
- fresh parsley, for garnish
Pat the pork chops dry and season with salt and pepper.
Heat olive oil in a large nonstick skillet with the fresh thyme and rosemary.
The chops will have fat on one side. Stand the lamb chops on their side in the pan, with the fat side down and cook 5 minutes to render the fat.
Then lay the chops down and cook 7 minutes on one side.
Turn the chops, cover and cook for 7 minutes longer. During the last 2 minutes of cooking, uncover and add the wine and butter.
Check with a thermometer that the internal temperature reaches 145º for medium.
Place the chops on a serving dish and drizzle with pan juices. Finish with fresh parsley.
Notes ♪♫ If you love lamb, check out my Braised Lamb Shanks. A different cut that lends itself to a slow cooked dinner.