Roasting lamb chops – it’s that easy!

Roasting lamb chops is actually something I rarely do. I usually put them on the grill! But the weather isn’t always suitable for this, so sometimes the pan has to be used. This works just as well and is also quick and easy.

With this recipe for succulent lamb chops, you’ re sure to succeed. And I also have a few tips to help you serve the meat tender pink.

Which pan is best for frying?

Not all frying pans are the same! I only learned this in the course of my cooking career. I used to fry everything in a frying pan, a normal, coated one that everyone has at home. My grandma swore by cast iron so that the fried food would be particularly crispy. That’s why I bought a cast iron grill pan one day, which is perfect for roasting meat.

The grill pan: I like to use this because it gets very hot and gives the meat nice grill marks. It looks like it comes straight from the grill.

The cast iron pan: gets very hot, has good heat distribution and retains heat. Perfect for searing the lamb to give it a delicious roasted flavor.

I tend to leave the coated pan (all-purpose pan) in the cupboard for the lamb chops. Because the one I have somehow doesn’t get as hot and the meat doesn’t caramelize as well in it. I use them for vegetables that you can serve as a side dish, for example.

How many lamb chops per person?

You should buy a good product so that you can serve the delicious chops. The best place to buy it is directly from the butcher or from the counter in the supermarket. I don’t use frozen food, but it would of course be possible in an emergency.

I always calculate 150 g – 200 g of meat per person. However, as the lamb chops still have a bone and a good layer of fat, you can buy 300 g – 400 g per person. And because I’m always afraid that there won’t be enough, I take 1 – 2 more. Better safe than sorry.

The older the animal is when it is slaughtered, the more intense the flavor. If you prefer your lamb meat to be soft, then you should buy it from dairy or fattened lambs. I opted for young sheep chops because the meat is nice and aromatic, darker in color and has a good layer of fat.

Ingredients for aromatic lamb chops

You should only use the best and freshest products for this feast. I like going to the market because I can get everything I need there:

• Lamb chops
• Garlic
• Rosemary
• Olive oil
• Salt
• Pepper

How do I get lamb meat tender?

Nobody likes tough meat! At least I don’t know anyone who likes to chew on their steak for hours on end. That’s why I have a few tips for you here:

• To serve a juicy and tender lamb chop, make sure you buy white meat. This has a mild taste and a finer meat structure.
• To prevent it from stretching and becoming tough when roasting, you should take it out of the fridge 1-2 hours before roasting and bring it to room temperature.
• Salt meat before or after roasting? I recommend salting it beforehand and then leaving it to rest at room temperature. This allows the salt to penetrate deep into the meat and makes it a little more tender. But a marinade with vinegar, lemon, yogurt or buttermilk also makes the meat beautifully tender.
• Leave the fat on the lamb chop! It acts as protection, which means less meat juice escapes. If you don’t like it, you can cut it away before serving. I always leave it on because the fat is a great flavor carrier.

What is the core temperature of lamb?

Different types of meat not only have different colors, but also different core temperatures. The core temperature of lamb is between 55-65 °C:

• Dark pink (medium rare): 55-60 °C
• Light pink (medium): 61-64 °C
• Done (cooked through): 65+ °C

Which marinade for the meat?

When marinating lamb chops, I go old school and use olive oil, garlic, rosemary, salt and pepper. When frying in a pan, I simply salt it and add the other ingredients to the pan.

You can also easily conjure up a marinade from the ingredients. All you need to do is roughly chop everything and leave the lamb chops to marinate for about 4 hours.

You can also add a little vinegar, lemon, buttermilk or yogurt. This makes them extra tender. Other herbs or spices such as thyme, coriander or cumin are also excellent.

How to prepare lamb chops

Preparing lamb chops is really easy and quick, as they are only fried briefly.

1. Wash and dry the lamb chops, season with salt and leave to rest.
2. Peel the garlic and heat the pan.
3. Brush the lamb chops with oil and place in the pan with the rosemary and garlic.
4. Fry the meat on both sides until it caramelizes. Use a thermometer to measure the core temperature of your desired cooking level.
5. Leave the lamb chops to rest briefly before serving and then serve with lemon.

Which side dishes go well with it?

You can serve a number of things with lamb as a side dish. The purist option, for example, is simply some Lebanese or Turkish flatbread.

But salads such as taboulé, kisir, fattoush or coleslaw also go well.

And of course something heartier like batata harra or buttered rice.

Sauces and creams are also a must. Serve with tahini sauce, tzatziki, zhug, matbucha, toum or labneh.

Enjoy the taste

So it’s really easy to prepare the lamb chops. And it’s quick too. Unless you want to marinate them, then I advise you to leave the meat in the sauce overnight.

Now try out the preparation straight away! Get good products like lamb chops, olive oil, rosemary and salt and throw everything into the pan.

Enjoy it and leave a comment to let us know if it worked or if you have any inspiration for marinades or seasoning mixes.

---

Recipe for roasting lamb chops