Lamb chops are an ideal way to add an exquisite touch to a dinner menu. These tender cuts of meat are considered the best you can get from a lamb and meets the set expectations. Lamb chops are juicy, and the flavor is similar to beef but with a mild gamey hint. And because the meat is gotten from the lamb ribs, the texture is rich and full, making it one of the priciest lamb cuts on the market.
Of all the numerous ways to prepare lamb chops, the oven method gives it the best tenderness. Once the meat is infused with a rich marinade and seared on a stove, it’s roasted in reasonably high heat to provide a fantastic dish. Plus, the gamey flavor becomes more pronounced when cooked well-done.
Lamb Chops Nutrition Facts
Making Well-Done Lamb Chops in the Oven
If you enjoy well-done lamb chops, then you agree that it takes patience and skill to make them. And here, you’ll find an overview of how it’s done;
Prepare the Lamb Chops
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Marinade the Lamb Chops
Prepare a marinade from a mixture of herbs, spices, and olive oil in a large bowl. You’ll want the marinade to be full of flavor, so the meat is delicious once it’s cooked. Add the chops to the marinade, making sure every surface of the lamb chops is coated. Then, seal with plastic wrap and keep it in the fridge. You can let the lamb chops marinate for 30 minutes to one hour. And for a fuller flavor, leave it in the refrigerator for a maximum of 24 hours.
Sear the Lamb Chops
Let some oil in a large cast-iron skillet heat scalding hot on the stove. You’ll want this heat level so the meat browns easily on the stove. Sear the lamb chops until the side is brown, making sure they don’t overlap. Then, flip it and repeat with the other side. Brown the chops in batches if the pan can’t take all of it.
Bake the Lamb Chops
Once all the lamb chops are browned to satisfaction, move the skillet to the oven and roast them till they’re well-done. If your skillet isn’t oven-proof, transfer the chops to a container, that is, before you roast the meat. Note that the lamb chops need to get to an internal temperature of 160F to be considered well-done. For the perfect roasting, set the meat down at five degrees before the doneness temperature.
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Rest the Lamb Chops
Once the meat is ready, bring it from the oven and tent with foil for five minutes. As it sits, the internal heat will cook the meat to the remaining five degrees and leave you with perfect well-done lamb chops.Print
- Eight lamb chops; 3.5 pounds each, boneless
- Six tablespoons olive oil
- Six garlic cloves, crushed
- One tablespoon rosemary, freshly chopped
- One tablespoon fresh thyme
- One tablespoon lemon juice
- Two teaspoons sea salt
- One teaspoon dried oregano
- ½ teaspoon black pepper
- Combine three tablespoons of olive oil with the other ingredients in a bowl and whisk thoroughly to make a marinade. Then, turn the lamb chops in the mix, making sure every part is coated. Then, cover the bowl with plastic wrap, so the meat sits at room temperature for 30 to 60 minutes or in the fridge overnight.
- If the meat was in the fridge, take it out and let it sit at room temperature for 30 minutes before the cooking time. Then add a tablespoon to a cast iron grill pan or skillet and let it get scalding hot over medium-high heat- this takes about two minutes.
- Place the lamb chops on the pan with the fat side down, and sear until browned. Then, flip to the other side and crisp as well. Do the searing in batches, and divide the oil as required for each set. Each searing process should take about two minutes per side. And while you sear, let the oven preheat to 275F.
- Move the lamb chops into a baking container and put them in the oven. Then, roast for eight minutes or until the internal temperature reaches 160F.
- Take the meat down and tent with foil in a container. Then, allow it to sit for five minutes, so the internal heat cooks the lamb chops to the perfect 165F.
More ideas can also be found in this video recipe.