Pan Seared Spring Lamb Chops
Login Register
Login to your account
Create an account * * Required field
The name you entered is not valid.
Please enter a valid username. No space at beginning or end, at least 2 characters and must not contain the following characters: < > \ " ' % ; ( ) &
Password invalid.
The passwords you entered do not match. Please enter your desired password in the password field and confirm your entry by entering it in the confirm password field.
Invalid email address
The email addresses you entered do not match. Please enter your email address in the email address field and confirm your entry by entering it in the confirm email field.


Pan Seared Spring Lamb Chops

Share |
 

Fish Free

  |  

Gluten Free

  |  

Milk Allergy

  |  

peanut

  |  

Shellfish Free

  |  

Soy Free

  |  

Wheat Free

 
Description

 Keep the seasonings simple and and these organic spring lamb chops are very allergy friendly. This is the way my grandma always made them...

  • Ingredients

    3 Packages Organic Lamb Chops (2 per package, approximately 1 1/2 - 2 inches in thickness)

    salt

    pepper

    garlic powder

    olive oil

    mint jelly

  • Methods / Steps
    Remove lamb chops from the refrigerator about an hour before cooking. Add salt, pepper, and garlic powder, liberally. Drizzle with a bit of olive oil and let marinade while coming to room temperature.

    Heat pan on medium to medium high heat and place the lamb chops in the pan. These chops were pretty thick (about 2 inches) so I covered the pan with the lid while they cooked on 1 side for approximately 7 minutes. Flip and sear the other side with lid off of the pan for another 7 minutes. Making sure not to burn. Remove from pan and cover - let stand for 10 minutes before serving. Chops should be about medium in temperature.

    Serve with mint green jelly or alone.