For the ideal flavor and texture when cooking lamb chops, the absolute best method is often pan-searing, basting with garlic, herbs, and butter, followed by oven-roasting. This tried-and-true combination gives you the perfect balance of crispy crust, tender center, and bold meaty flavor for an entree that's as visually satisfying as it is delicious.
Pan-searing locks in all the moisture and creates a brown crust to enhance flavor. Basting incorporates flavor into the meat, further enriching the taste and ensuring each bite is delectable.
Before you start, prick your lamb chops with a fork and marinate them in olive oil, rosemary, and garlic for 24 hours. Perforating the meat allows the flavors to penetrate deeper, giving it a rich, savory flavor all the way through.
Since lamb chops are usually butchered relatively thinly, the high heat of searing often gets them nearly perfectly done by the time they're browned. If you prefer your chops a little more done, finish them off in the oven.
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