- Home
- Lamb
- How To make Pan Roasted Lamb Chops with Cracked Pepper & Taragon
How To make Pan Roasted Lamb Chops with Cracked Pepper & Taragon
Ingredients
1/4
cup
pepper, black, coarsely crushed
12
each
lamb, loin chops, small
1
tablespoon
olive oil
1/2
teaspoon
salt
1/2
cup
beef broth
1/4
cup
lime juice
1
tablespoon
tarragon, fresh, chopped, or 1 ts dried tarragon
2
tablespoon
butter
1
each
lime, grated peel
Directions:
Place pepper on plate and press each chop firmly into pepper so that it adheres to the meat. Heat oil in 2 large skillets over high heat. Add peppered chops and sear quickly on both sides. Sprinkle chops with salt. Reduce heat to medium. Do not degrease the pan. Add stock and lime juice and continue to cook until the chops reach the desired doneness, about 2 minutes for medium rare. Remove chops to a plate and keep warm in a 200 degree oven.
If you are using the dried tarragon, add it now to the skillets and continue to cook until liquid reduces to a shiny glaze. Remove from heat. Wisk in butter. Add grated lime peel and fresh tarragon it that is what you are using. Remove chops from the oven to a warm platter. Add any lamb juices to the sauce. Spoon sauce over chops and serve.
How To make Pan Roasted Lamb Chops with Cracked Pepper & Taragon's Videos
Best Texas appetizer
I make a meat filled jalapeno appetizer that would make Texas proud.
Peppered Lamb Chops with Roasted Red Bell Pepper & Feta Couscous
Peppered Lamb Chops with Roasted Red Bell Pepper
& Feta Couscous
Ingredients
Couscous:
1 ¼ Cups water
2 Teaspoons olive oil
¼ Cup crumbled reduced-fat feta cheese
1 Package Near East Roasted Garlic & Olive Oil Couscous
(includes Spice Sack)
¼ Cup roasted red peppers, chopped into pea-sized pieces
1 Tablespoon finely chopped chives
Peppered Lamb Chops:
1 Pound lamb chops, cut about ¾-inch thick, rinsed and patted dry
2 Teaspoons olive oil
Dried oregano, to taste
Sea salt, to taste
1 Tablespoon black peppercorns, coarsely cracked
6 Cloves garlic, unpeeled and rinsed
Lemon wedges, (optional)
Preparation Instructions
Bring water to a boil; add olive oil, couscous and contents of Spice Sack. Simmer for a few seconds; stir in roasted red peppers, chives and feta. Cover; remove from heat. Let stand 5 minutes. Fluff couscous lightly with fork before serving.
While couscous is standing, brush both sides of lamb chops with 1 teaspoon olive oil; season with oregano and sea salt. Press cracked peppercorns onto chops. Heat remaining teaspoon olive oil in large nonstick skillet over medium-high heat. Cook lamb chops and garlic cloves about 2 minutes; turn chops and cook 2 to 3 minutes for rare doneness or until cooked to desired doneness. Squeeze garlic cloves onto chops.
Serve chops with lemon wedges and couscous.
Note: The garlic skins help keep the garlic from burning.
Nutritional information per serving
(makes 4 servings):
350 Calories, Fat 14g, Protein 29g, Carbohydrates 27g, Cholesterol 75mg, Sodium 540mg, Fiber 2g
Roast Lamb With Fennel Butter : Dinner in Style
Subscribe Now:
Watch More:
When you go out to get a lamb rack you need to remember that domestic is better. Make roast lamb with fennel butter with help from an experienced executive chef in this free video clip.
Expert: Nate Lindsay
Bio: Nate Lindsay was named Executive Chef of the recently reinvented Melrose Hotel in Georgetown
Filmmaker: Brandon Somerton
Series Description: You don't have to dine out at a fancy restaurant if you want to enjoy a nice meal with your loved ones in style. Make dinner in style with help from an experienced executive chef in this free video series.
Recipe for Baby Lamb Chops by Chef Asif Syed
This dish has been featured on the Food Network's Beat Bobby Flay in Season 17 - Episode 12 (title: Chop of the Mornin' to Ya). Chef Asif Syed, known for his modern take on Indian cuisine, showcases here step by step how to cook delicious Baby Lamb Chops with a Mango Mint Chutney. Enjoy!
The One Recipe I'll Never Stop Making
Long live rosemary salt my friends!! SPREAD THE LOVE!!
Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
FOLLOW ME:
Instagram-
TikTok-
Facebook-
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com
Kitchen Products I own and love:
Tojiro Bread Slicer 270mm-
D5 Allclad Pan-
Made In Cookware nonstick pan-
My Zojirushi Rice Cooker-
Benriner Extra wide mandoline-
Microplane-
Vitamix Blender-
Cuisinart Food Processor-
KitchenAid Stand Mixer-
Breville Barista Express Espresso Machine-
My Le Creuset pot-
My Camera Equipment:
Sony a7 111 Full-Frame Mirrorless Interchangeable-Lens Camera-
Sony Alpha a6400 Mirrorless Camera-
Sigma 24-70mm F2.8 DG DN Art for Sony E Lens-
Sigma 16mm f/1.4 DC DN Contemporary Lens-
Sony 18-105mm F4 G OSS-
DJI Ronin-SC - Camera Stabilizer, Handheld Gimbal-
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.