Sheila's Peppered Lamb Chops
Elevate your dinner table with Sheila's Peppered Lamb Chops, a bold and flavorful dish that promises to impress. This recipe features tender lamb loin chops coated in freshly cracked black pepper for a perfectly seasoned crust, then enhanced with a fragrant rub of garlic, rosemary, and thyme. Pan-seared to golden perfection, the chops are basted in rich, melted butter for added succulence and finished with a tangy balsamic-lemon pan sauce that balances the richness with a touch of brightness. Ready in just 35 minutes, this dish is ideal for both weeknight meals and special occasions. Serve these juicy chops with roasted vegetables or creamy mashed potatoes to complete this gourmet experience. Keywords: Peppered Lamb Chops, lamb recipes, pan-seared lamb, dinner ideas, balsamic sauce.
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Ingredients
- 8 pieces lamb loin chops
- 2 tablespoons black peppercorns, freshly cracked
- 1.5 teaspoons salt
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Directions
Step 1
Pat the lamb chops dry with paper towels and season each side with salt.
Step 2
Spread the freshly cracked black pepper evenly on a plate. Press each lamb chop firmly into the cracked pepper to coat both sides.
Step 3
In a small bowl, combine minced garlic, chopped rosemary, and chopped thyme. Rub this mixture evenly onto the lamb chops.
Step 4
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the lamb chops in a single layer. Cook for 3-4 minutes on each side until seared and golden brown.
Step 5
Reduce the heat to medium-low and add the unsalted butter to the skillet. Use a spoon to baste the chops with the melted butter for an additional 1-2 minutes, ensuring even cooking.
Step 6
Remove the lamb chops from the skillet and set them aside to rest on a plate, tented with foil.
Step 7
In the same skillet, add 1 tablespoon of olive oil, balsamic vinegar, and lemon juice. Stir and scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes until slightly thickened.
Step 8
Drizzle the sauce over the rested lamb chops and serve immediately.
Nutrition Facts
| Serving size | (936.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2818.0 |
| Total Fat 238.5g | 0% |
| Saturated Fat 93.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 807mg | 0% |
| Sodium 4134.2mg | 0% |
| Total Carbohydrate 18.9g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 5.3g | |
| Protein 154.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 244.2mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 2480.1mg | 0% |
Source of Calories