Our Favorite Recipe
November 27, 2020
We love cooking as much as we love farming! When you order Lotus Lamb Chops, try our favortie family recipe from Patty Catalano of theKitchn:
The Best-Ever Lamb Chops
Ingredients
- 8 lamb loin or rib chops (1-inch thick)
- 1 tablespoon chopped fresh thyme leaves, plus 1 large sprig
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 1 large garlic clove, smashed
- 1/2 cup dry white wine or low-sodium chicken broth
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
Instructions
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Season the lamb. Remove the lamb chops from the refrigerator and massage the chopped thyme, 1/2 teaspoon of the salt, and pepper into the meat. Set the lamb chops aside at room temperature for 5 minutes.
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Cook the lamb. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you're using thicker lamb chops, this could take up to 10 minutes).
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Turn the lamb. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
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Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
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Cook the shallot, garlic, and thyme. Reduce the heat to medium. Add the shallot, garlic, and thyme sprig to the pan and cook until shallot softens and begins to brown, about 1 minute.
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Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
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Finish the sauce. Cook until reduced by half, 1 to 2 minutes. Stir in the lemon zest, remaining 1/4 teaspoon salt, and 2 tablespoons butter. Cook until the butter melts and the sauce thickens slightly, about 1 minute. Taste and season with more salt and pepper if needed. Pour the sauce over the lamb chops and serve immediately.
Recipe Notes
Make ahead: Lamb chops can be seasoned with salt, pepper, thyme, and lemon zest up to 1 hour in advance and refrigerated.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Cooking lamb blade or sirloin chops: To cook 4 (1-inch-thick) lamb blade or sirloin chops, season the chops as instructed above. Cook for 6 to 7 minutes per side or until deeply browned and an instant-read thermometer inserted into the thickest part of the meat registers 145°F. You may need to cook the chops in 2 batches to avoid crowding the pan.