Best 7 Pan Seared Lamb Chops With Mint Over Greens Recipes

PAN-SEARED LAMB CHOPS

Steps:

• Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

PAN SEARED LAMB CHOPS

Steps:

• Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
• Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
• Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
• Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
• Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

PAN-SEARED LAMB CHOPS WITH MINT OVER GREENS

Steps:

• Dry roast nuts in pan, being careful not to burn and set aside to cool.
• In a small bowl, combine the fresh mint, parsley, feta, and nuts. Set aside.
• Trim all fat from lamb chops. Rub the chops with about 2 teaspoons of olive oil (I use a pastry brush), salt and pepper.
• Preheat a large fry pan over medium-high heat until very hot. Add the lamb chops to the pan. Cook over medium heat 8-10 minutes, turning chops halfway through cooking. Do not move or stir the chops until ready to flip over at the halfway mark.
• Cook chops until well-browned and a meat thermometer inserted in the thickest part of the chop measures 145 degrees.
• Garnish each chop with the mint/cheese mixture. Divide the salad greens on 4 plates and drizzle with a little bit of olive oil and lemon juice. Arrange the warm lamb chops on each plate.
• Serve immediately with shiraz and crusty bread! Don't forget the mood lighting!

OVEN-ROASTED LAMB CHOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

LAMB CHOPS WITH MINT OIL

Steps:

• Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

PAN-SEARED LAMB CHOPS

Steps:

• Trim chops; sprinkle with pepper. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add chops; cook 4 min. on each side or until evenly browned on both sides.
• Mix Worcestershire sauce and lemon juice until blended; pour over chops. Cook on medium heat until sauce comes to boil, stirring sauce frequently. Transfer chops to serving plate, reserving sauce in skillet; cover chops to keep warm.
• Add mint and remaining butter to skillet; cook until butter is melted and sauce is well blended, stirring constantly to scrape browned bits from bottom of skillet. Pour over chops.

CHERRY-GLAZED PAN-SEARED LAMB CHOPS

Steps:

• Heat a large non-stick skillet over medium-high heat.
• Coat pan with cooking spray.
• Combine rosemary, salt, and 1/4 teaspoons pepper in a small bowl, stirring well.
• Rub spice mix evenly over both sides of lamb and add the lamb to the pan; cook 5 minutes on each side.
• Remove lamb from pan.
• Wipe pan clean with paper towels.
• Return pan to medium heat; recoat with cooking spray.
• Add garlic to pan; cook 30 seconds and add remaining 1/4 teaspoons of pepper and broth; cook 1 minute, scraping pan to loosen browned bits.
• Stir in preserves and vinegar; cook 3 minutes or until slightly thick.
• Return the lamb to the pan; turn to coat.
• Cook 1 minute or until desired degree of doneness.
• Garnish with parsley sprigs, if desired.