Pan Roasted Loin Lamb Chops
When people think "lamb" for dinner generally racks or roasts come to mind. And of course the lollipop chops. Loin chops are a little different from those mini ones but they're equally delicious. They're great on the grill and they're also great pan roasted. I marinated these in mustard, olive oil, lemon, and Herbes De Provence and then pan roasted them. The result was a very delicious dinner.
Ingredients for Pan Roasted Lamb Loin Chops:
3 pounds loin lamb chops
3 tablespoon olive oil + 2 tablespoons olive oil
1 lemon juiced and zested
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 teaspoon Herbes De Provence
3 cloves garlic, minced
1/2 teaspoon black pepper
Time-Saving Tip: The marinade can be prepared in advance. The lamb should marinate for 4 hours.
Let's see what we need.
We're ready to cook.
To make the marinade, combine 3 tablespoons olive oil, both mustards, lemon zest, lemon juice, pepper, and Herbes de Provence. Set aside.
Place the lamb in a sealable baggie. Add the marinade and combine. Seal the bag and place in the refrigerator for 4 hours.
Remove the meat from the refrigerator and let it come to room temperature for about 30 minutes. Place 1 tablespoon of oil in a non-stick pan. Bring to medium-high heat and add the lamb. Cook for a few minutes until the lamb has browned and then turn them over. If the pan is dry add the other tablespoon of oil. Continue cooking until the lamb has browned on the other side. Remove the meat from the pan and lest 10 minutes before serving.
It's ready! It looks great and really tastes delicious. The marinade adds even more great flavor to the lamb. Serve with additional lemon. This is a great alternative to steak. You will love it.