Pan Broiled Lamb Chops Recipe

Some recipes are more than sustenance; they signal a special occasion. This Pan Broiled Lamb Chops recipe s one. The sweet-tasting, tender pan broiled lamb chops turn dinner into a romantic repast.

If you've never purchased rib lamb chops, look for the rib bone along one side and a core of meat about the size of a golf ball surrounded by enough fat for flavorful eating.

When making your selection, choose lamb chops with light, red-colored meat. The bone should be moist, not dried out, and the fat should be white, not yellow. Avoid lamb with a strong aroma, which could mean it's been sitting in the case too long.

Because lamb chops are expensive and less common than other lamb cuts, you may have to order the chops in advance. Plan to cook them within two or three days of purchase.

Deciding how much to buy may be challenging.

Although you don't see much edible lamb on a chop, the meat is rich and satisfying.

Opt for one or two lamb chops per person if the lamb is part of an elaborate meal; increase your order to three chops per serving for a simple meat and potatoes entree.

The following Pan Broiled Lamb Chops recipe is a delicious and easy-to-prepare showcase for lamb. Season the lamb with garlic and herbs a few hours in advance. Then pan-broil just before serving. You can also roast the potatoes ahead of time and reheat at the last minute if that's more convenient.

Pan Broiled Rib Lamb Chops

    Prep Time: 1 to 3 hours

    Cook time: 8 minutes

    Yield: Serves 2

Pan Broiled Rib Lamb Chops Ingredients

    6 rib lamb chops (1-inch thick)

    1 large garlic clove, smashed

    1/4 teaspoon dried and crushed herbes de Provence

    1 teaspoon coarsely ground pepper

    1 tablespoon olive oil

    Canola oil for pan

    Salt to taste

Pan Broiled Rib Lamb Chops Recipe Instructions

    Rub both sides of each lamb chop with garlic clove; discard garlic.

    Combine herbes de Provence, pepper and oil on a plate. Brush both sides of lamb chops with oil mixture. Cover lamb with plastic wrap and refrigerate from 1 to 3 hours

    Bring to room temperature 30 minutes before cooking. Lightly oil and preheat a heavy-bottomed stovetop grill pan. Sprinkle a few drops of water on the grill pan. When it sizzles, arrange lamb on the pan (Discard any leftover oil and seasonings on the plate.). Grill for 3 to 4 minutes per side or to preferred doneness. Season with salt to taste.

Each Pan Broiled Rib Lamb serving (without added salt; fat well trimmed from lamb) has: 235 calories; 16 grams total fat; 20 grams protein; 67 milligrams cholesterol and 62.5 milligrams sodium.

Roast Potatoes with Rosemary

    Prep Time: 5 minutes

    Cook time: 45 minutes

    Yield: Serves 2

Roast Potatoes with Rosemary Ingredients

    4 small new potatoes

    1 tablespoon olive oil

    1 tablespoon fresh rosemary sprigs

    Salt and pepper to taste

Roast Potatoes with Rosemary Recipe Instructions

    Toss potatoes with oil in a small roasting pan. Coarsely chop rosemary and sprinkle over potatoes.

    Season lightly with salt and add pepper to taste. Stir.

    Roast in preheated 400-degree oven for 45 minutes or until potatoes are tender. Stir once during roasting.

Each Roast Potatoes with Rosemary serving (without added salt) has 160 calories; 6 grams total fat; 2 grams protein; 23 grams carbohydrates; 5 milligrams sodium and 1.5 grams dietary fiber.


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Pan Broiled Lamb Chops with Roast Potatoes

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