Perfect Lamb Chop

Perfect Lamb Chops

Lamb chops marinated in Pinot Noir and paired with the piney flavor of rosemary and the heat from garlic, are a wonderful meat entree  for any night.  Moist and tender and loaded with flavor, these Perfect Lamb Chops were the perfect accompaniment to a vegetable side and a salad.  You’re going to want to try this recipe, and once you do, you’ll add it to your menu rotation.  Lamb Chop The first time I ever tasted lamb chops was at the home of a friend from high school. She was newly married, and invited me over to have dinner with her and her new husband.  I watched with interest as she arranged lamb chops in a baking pan, sprinkled them with rosemary and covered them with burgundy.   After adding a pinch of salt and pepper, she put them into the oven to bake.  She was surprised that I had never eaten lamb, but not too surprised.  This was the same friend who introduced me to canned tuna, another food my  mother didn’t buy.

My mother didn’t like lamb.  She complained that it left a greasy feeling in the mouth, so I bit into the lamb chop with a great deal of trepidation.  I was pleasantly surprised at how good these lamb chops were.    I was also surprised that there was no greasy after taste.  My friend, Molly, told me that she her mother had always cooked lamb chops this way, and she had never experienced a greasy feel in her mouth.

When I went home, I told my mother about my experience.  She was surprised, but still declined to cook lamb.  In the early years of my marriage, I made lamb chops cooked in burgundy and topped with dried oregano a few times, and Baker’s Man enjoyed them.  Once, however, I purchased some pre-cooked barbecued lamb ribs from a butcher shop around the corner from our home when we lived in the Los Angeles Area.    While these ribs had an excellent flavor, I experienced the greasy feeling that lingered in my mouth after I had finished eating.  I finally understood what my mother had been talking aboutLamb ChopThis recipe is a variation on Molly’s Lamb Chops.  I used fresh rosemary instead of dried, and I added fresh garlic.  Instead of baking them from raw, I opted to sear the outside like I do with my Perfect Steak recipe.  Then, the lamb chops were finished in the oven.  The final product was tender, juicy, and delicious and was cooked to a perfect medium.  If you prefer your lamb to be cooked longer, simply increase the baking time by 10 – 15 minutes, checking frequently to ensure that the meat doesn’t dry out.

One incident occurred during our meal preparation.  Sue Chef asked her father what I was making for dinner.  When he told her it was Lamb Chops, she became upset.  “How could you, Mom?  Lamb chop was my only friend?”  she exclaimed.    A Facebook friend suggested that we did it because people were just tired of listening to Lamb Chop sing that song that doesn’t end.

Needless to say, Sue Chef abstained from dinner for ethical reasons.  (Maybe, it was because she had fast food earlier in the day and not for ethical reasons.  I’m not 100% clear on this one.)  I will admit that lambs are cute little things.  Her Lamb Chop plush is safe in her room.    Lamb Chops, on the hoofThe rest of us devoured our dinner of Lamb Chops with steamed cauliflower and a side of cucumber, jicama and mango salad.Lamb Chop

Give our recipe for Perfect Lamb chops a try and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

5.0 from 5 reviews
Lamb Chops
Author: 
Recipe type: Dinner Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cooking Lamb Chops in burgundy, with garlic, and rosemary, helps to eliminate that greasy feeling in your mouth that sometimes occurs after eating lamb. This is a simple and flavorful way to prepare Lamb Chops that is sure to please. If you don't use alcohol in your cooking, you can substitute concord grape juice mixed with a little 1 -2 tablespoons of red wine vinegar. Total Cost or Recipe = $9.60 or $2.40 per serving.
Ingredients
  • 1.5 pounds of lamb chops (I had 4 (6 ounce) chops) ($6.52)
  • 1 cup burgundy (pinot noir) ($2.66)
  • 2 cloves garlic, minced ($0.12)
  • 2 teaspoons fresh rosemary, finely chopped (Free from garden)
  • Salt and Pepper, to taste ($0.04)
  • 2 tablespoons extra virgin olive oil ($0.26)
Instructions
  1. Place lamb chops in a single layer inside a shallow pan or deep plate.
  2. Pour Burgundy over top of the lamb chops.
  3. Rub tops of chops with chopped rosemary and garlic.
  4. Sprinkle with salt and pepper.
  5. Preheat oven to 350 degrees.
  6. Allow to marinade for at least 20 minutes.
  7. Heat oil in the bottom of an oven safe skillet that is large enough to hold all of the chops.
  8. Once oil is hot, arrange chops in a single layer in the skillet.
  9. Sear for two minutes on each side.
  10. Flip chops over again and pour the remaining marinade over top of the chops.
  11. Place in 350 degree oven and bake for 20 - 25 minutes until meat is cooked to your desired degree of doneness.
  12. Serve.

Perfect Lamb Chop

Nutrition Facts
Amount Per Serving
Calories 428
% Daily Value
Total Fat 19.6g
25%
Saturated Fat 5.5g
28%
Trans Fat 0g
Cholesterol 153mg
56%
Sodium 132mg
6%
Total Carbohydrates 0.0g
0%
Dietary Fiber 0.3g
1%
Sugars 0.4g
Protein 47.9g
Vitamin A 1%
Vitamin C 1%
Calcium 3%
Iron 23%

26 thoughts on “Perfect Lamb Chops

  1. I need to try your easy banana and choc chip recipe. I have two black bananas waiting in my fridge.
    What about eggplant? It’s supposed to be slimy if cooked wrong just like lamb. I heard that soaking slabs of eggplant in milk and draining before dredging in flour will take the slime away. Any ideas?

  2. I love eggplant. The secret is not to over cook it. My favorite way to prepare egg plant is to dip in in a batter and fry it Tempura style. Soaking egg plant in milk helps to remove the bitterness and to make it more creamy when prepared. I have been told that you should slice or cube eggplant and then salt is liberally. Then, allow the salted fruit to sit in a colander to draw out some of the liquid for at least an hour. At the end of this time, rinse it to remove the excess salt, drain it, and add it to your recipe. Also, be careful not to overcook the eggplant. Cooking it for too long affects the texture.

    1. I think that the reason my parents, and grandparents, didn’t cook lamb was because they didn’t know how to cook it. I would love to try a roast. Maybe that will be my next experiment.

    1. I completely agree that red wine works well with lamb. I’m so glad that my friend invited me for dinner on a night she was cooking lamb.

    1. I’m not sure I agree that anything with Pinot Noir and rosemary is a winner, but I love this combination with lamb. I’m not sure it would go well with chocolate, but I could be wrong.

  3. I certainly have had greasy lamb, but there is no reason it has to be! This sounds lovely – I like rosemary with lamb, and the slight acidity of the marinade sounds just right.

    1. I keep thinking that if my mother and grandmother had known the secret of an acidic marinade, I might have grown up eating, and loving, lamb. Think of all the years of meaty goodness that I missed.

  4. Lovely recipe, I love when my daughter’s friends come to our house and try food they have never had before or vice versa.

    1. Me, too. It’s fun to watch as they cautiously taste brussel sprouts, or something else, for the first time and discover that they like them.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: