Lamb chops are so flavorful and delicious! They smell amazing while they are cooking. Lamb has an almost sweet smell to it and is so juicy and tender.
My family loves lamb, except my Dad, who is not a fan. My Uncle’s family used to raise lambs and we would get to see them as babies before they were shaved for wool or made into dinner. Sorry- but that is where lamb chops come from. One time we had a lamb roast at their house and its name was written on the package. We were eating dinner and my Aunt said, Molly wasn’t a very good lamb and is not a very good roast either! We all started laughing. I imagine that is what farm life is like sometimes.
Most of my Aunts and Uncles are farmers or live in a rural area of Saskatchewan. I grew up in town so only got to visit and experience farm life vicariously through weekend visits. My kids, now almost both adults, still remember fond visits to their farm family’s homes.
These seared lamb chops are a fast meal for dinner or an appetizer. They cook really quickly and are so yummy. I pair them with my Mascarpone Honey sauce and it marries with the lamb flavor so well.
I cooked these on our BBQ but you could also use a grill pan inside your house and sear each side, then finish in the oven on a baking sheet until your desired doneness. Medium rare is delicious!
We like to pair our lamb with a nice red wine. They can handle the big bold flavors such as a Cabernet or Zinfandel but also pair perfectly with a Pinot Noir!
Seared lamb chops are flavorful and delicious. They are a great appetizer or meal. Pair them with my Marscapone honey sauce FTW!
INGREDIENTS
- 18 lamb chops Ours were about an inch thick
- 1 TBSP Herbs de Province
- 1 TBSP S & P
- 1 TBSP Olive oil to brush the grill
The 18 lamb chops would feed about 6 people as an appetizer or 4 people for dinner depending on their appetite.
INSTRUCTIONS
- Lay lamb chops on a baking sheet in a single layer.
- Sprinkle with S & P and Herbs de Province.
- Flip over and repeat.
- Heat the Grill to medium heat or around 375 – 400 degrees. Clean and brush with olive oil.
- Sear lamb chops on each side for about 1-2 minutes. The fat is flammable so be careful not to burn. Flip and sear the other side.
- Test to see if they are medium rare with a meat thermometer. If they are remove from heat and serve immediately. If not flip again at a diagonal so you get nice grill marks and cook for a bit longer until the desired doneness.
- Enjoy with your favorite side or a glass of wine! We love to pair them with Mascarpone Honey Sauce!
THE RECIPE:
Fantastic Gluten Free Seared Lamb Chops
Course: Appetizer, Dinner, LunchDifficulty: Easy4
servings10
minutes15
minutesIngredients
18 lamb chops Ours were about an inch thick
1 TBSP Herbs de Province
1 TBSP S & P
1 TBSP Olive oil to brush the grill
Directions
- Lay lamb chops on a baking sheet in a single layer.
Sprinkle with S & P and Herbs de Province.
Flip over and repeat.
Heat the Grill to medium heat or around 375 – 400 degrees. Clean and brush with olive oil.
Sear lamb chops on each side for about 1-2 minutes. The fat is flammable so be careful not to burn. Flip and sear the other side.
Test to see if they are medium rare with a meat thermometer. If they are remove from heat and serve immediately. If not flip again at a diagonal so you get nice grill marks and cook for a bit longer until the desired doneness.
Enjoy with your favorite side or a glass of wine! We love to pair them with Mascarpone Honey Sauce!
As Always,
Best Wishes for Gluten Free Dishes!
XO,
Michelle
