Stir and cook for 30 seconds, then whisk in the beef broth and white wine.

Make the sauce: Reduce the heat to medium, add the butter, then sprinkle in the flour.

Transfer to a plate to rest while making the sauce. Flip, then sear the other side for 3 minutes (or until an instant read thermometer reaches 125☏ for medium-rare or 135☏ for medium).

Sear the lamb chops: Heat a heavy-bottomed skillet over medium heat and sear the chops about 4 minutes- a thick brown crust will form on the bottom.

When ready to cook, transfer the lamb chops out of the marinade and onto a plate, then let them come to room temperature (about 30-45 minutes). Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Pour the marinade over the lamb chops, turning to coat both sides.

Make the marinade: In small bowl, whisk together the garlic, chopped rosemary, salt, pepper, lemon juice and olive oil.

Prepare the chops: Dry off the lamb chops with paper towels, then place them in a large flat dish, spread out in one layer.

Here’s a quick look how to sear lamb chops (make sure to check out the recipe at the bottom of the page to see all the details): Now for the process! Our seared lamb chops recipe includes three main steps: preparing the lamb, cooking the lamb, and making the gravy. Optional, but they make a lovely garnish. You’ll whisk it into the gravy along with the Worcestershire sauce. Just a small amount will amp up the flavor in the gravy. Use a dry, crisp white wine, like a Pinot Grigio or Sauvignon Blanc.

Also for the gravy- beef broth will add the best flavor. This will melt into the pan drippings for the sauce. It adds a wonderful, herb-y note to the marinade. This infuses the marinade with so much delicious garlic flavor! We use lamb chops that are at least an inch thick and cut from the loin, they should resemble a small T-bone steak. Our lamb chops recipe calls for the following ingredients: This homestyle lamb chops recipe results in a main course that is so delicious, so tender, and really quite simple to make! Ingredients for Seared Lamb Chops If there’s one thing that will turn an ordinary meal into an extraordinary meal, it’s gravy. These pan-seared lamb chops get a quick marinade in a garlic-herb sauce that adds some serious flavor to the meat.Īfterward, the lamb chops are seared in the pan until done and the remaining pan juices are turned into a light gravy. Spoon the creamy mustard sauce over the lamb chops and serve.Do you love lamb? If you like this recipe you will want to check out our grilled lamb kabobs and our lamb Osso Bucco or Greek lamb shanks.Simmer on low-medium heat to heat them through.Continue boiling to reduce the sauce, until it thickens.Add wine, Dijon mustard, fresh thyme, and minced garlic to the skillet and bring to boil.Remove the lamb chops from the skillet.Cook on medium heat about 4 minutes per side.Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot.Pat dry lamb chops with paper towels to get rid of extra moisture.Allow the lamb chops rest for 30 minutes in the marinade before cooking.Make sure that each side of lamb chops is coated with the marinade. Arrange 4 lamb chops on a large plate.In a medium bowl, combine 2 tablespoons of olive oil, 2 tablespoons lemon juice, 0.4 oz fresh thyme, ¼ teaspoon of cracked black pepper, ¼ teaspoon sea salt, 4 garlic cloves, minced.If you want more flavor, try these seasonings: Salt and pepper and some garlic usually will do. Lamb has such a distinctive strong flavor, it doesn't need much seasoning. Allow the pan-seared lamb chops rest, covered, for about 5 more minutes.Pan sear 4 lamb chops for about 4 minutes on each side.Heat 1 tablespoon of olive oil in stainless steel or cast iron skillet until hot.The whole recipe takes only 30 minutes to make! Perfect choice for a weeknight dinner1 How long does it take to cook lamb chops? And, thanks to the creamy garlic sauce, the lamb chops are moist and tender! The best part about the lamb chops? It takes only 10 minutes to pan sear them. I used white wine, but you can definitely use red wine for the sauce. This combination produces the best sauce for lamb chops. Garlic, fresh thyme, wine, and Dijon mustard.

The best part about the sauce? It takes just 4 ingredients. Your family will love the creamy mustard sauce texture and the savory flavor of lamb chops! They will go great with green beans and bacon or with oven-roasted asparagus with bacon. The pan-searing process is very similar to how I cooked garlic lamb loin chops. These Mediterranean pan-fried lamb chops can be cooked in a stainless steel skillet or in a cast iron pan.

Fried lamb chops