Pan-Seared Lamb Chops is an original recipe, and it is made with a unique marinade of spices, nuts, and fresh herbs. It is then cooked on low heat and finally pan-seared with onions and tomatoes, giving the well-done chop pieces a moist and textured finish. This dish is an all-time crowd-pleaser, and it has the advantage of being made ahead of time.
I have found that a well-marinated meat dish not only tastes better but makes it easier to grill or pan-sear the following day because the meat has had ample time to absorb the flavors of the marinade. I marinate the lamb ahead of time and chill them or even freeze them if I intend to carry the dish over. On the day of, I just let the chops thaw, and then gently cook on a skillet on the back burner.
What is a marinade?
Marinades are usually a savory acidic sauce and contains three components: oils, acids, and seasonings. The marinade is used to tenderize and enrich flavor. While marinades can be used on both plants (think salad dressing) and meats, red meat marinades do not necessarily need to contain oil because of the inherent fat content. You also need to refrigerate marinated meat primarily because bacteria thrive on raw meat at room temperature or when warm. Try not to use a metal container, especially if you have an acidic mixture because acid reacts to the metal. Use a resealable plastic bag or container, glass, or ceramic containers.
Chops, particularly, lamb chops are made by cutting at an angle perpendicular to the spine. In my opinion, the best chop cuts come from the loin, rib, and sirloin and tend to be light red. For this recipe, I used the bone-in rib chops. While others acclaim that the flavor from the fat rounds the taste, I prefer to trim excess fat. There is sufficient fat in the both the bone and meat which add to the marinade. The combination of the marinade and the residual fat cooked under low/medium heat reduces the char and allows the meat to cook through.
Pan-Seared v Pan-Fried:
I have called this dish pan-seared and not pan-fried. I don’t like the idea of pan-frying a lot because I must use more meat fat or oil to create the flavor profile. Moreover, I prefer to have my meat well done and cooked through. Slow cooking the meat has both the advantage of lower fat and ensuring that the meat is well done without burning it. After that, I lightly dab the excess oil and fat that is stuck to the meat on kitchen paper. I then add clarified butter (ghee) to the same pan, add the onions, and tomatoes, allow them to caramelize and then add the meat back in to sear it, creating a nice glaze and crust. You could grill it at the end, but either way, I believe that this way of cooking lamb chops is a healthier alternative to pan-frying.
As I said, this is my original recipe for a dish that has been a favorite for both friends and family. Pan-Seared Lamb Chops is an ideal dish for late night dinners at home. It has a robust flavor as it is made with earthy spices and glazed with an onion-tomato crust. This lamb chops can be served with rice and my Pepper Cumin Rasam. Another lamb dish that you can make ahead of time for large gatherings is my Indian Lamb Stew.
How to make Pan-Seared Lamb Chops:
- Grind all the ingredients for the marinade. Wash and marinate the lamb chops for at least one hour or preferably over night.
- Place the marinated lamb chops on a non-stick pan. Cook on low heat for 15 minutes on each side. It is important to be patient at this stage. The lamb chop pieces must be cooked thoroughly, so it takes longer time to do so on low heat.
3. Remove the lamb chops and keep aside. In the same pan, add a tablespoon of clarified butter or ghee. On medium heat, sauté the onions for 2 minutes. Then, add the tomatoes and sauté for an additional minute or two.
4. Gently, place the pre-cooked lamb chops in the pan. Cook on medium heat for two minutes on each side. You want the onion-tomato mixture to form a crust on top of the chops.
1. Should lamb be washed before cooking?
I wash any raw meat thoroughly to avoid any contamination.
2. Some people do not like the smell of lamb while it is cooking. Is there something that can be done?
Marinating the lamb prior to cooking neutralizes the smell and tenderizes the meat.
3. How do you tenderize the lamb?
You could pound on the chops with a meat tenderizer or just marinating in ginger-garlic paste helps. Some chefs use papaya to tenderize the meat.
How to store:
Pan-Seared lamb Chops can be marinated ahead of time and then cooked when you need them. Cooked chops can be refrigerated for three days or frozen for three months in airtight containers.
Pan-Seared Lamb Chops
Equipment
- Stovetop
Ingredients
For the marinade:
- 5 lamb chop pieces
- 1 tsp cumin powder
- 1 tbsp ginger-garlic paste
- 1 tbsp yogurt
- 1 tsp garam masala
- 4 sprigs cilantro
- ½ tsp turmeric powder
- 4 Thai green chilis small
- ¼ cup almonds blanched, powdered
- 1 tsp salt
For the pan-searing:
- 1 red onions chopped fine
- 1 cup cherry tomatoes chopped fine
- 1 tbsp ghee
Instructions
How to make the Pan-Seared Lamb Chops:
- Grind all the ingredients of the marinade. Wash and marinate the lamb chops for at least one hour or preferably over night.
- Place the marinated lamb chops in a non-stick pan. Cook on low heat for 15 minutes on each side. It is important to be patient at this stage. The lamb chop pieces must be cooked thoroughly, so it takes longer time to do so on low heat.
- Remove the lamb chops and keep aside. In the same pan, add a tablespoon of clarified butter or ghee. On medium heat, sauté the onions for 2 minutes. Then, add the tomatoes and sauté for an additional minute or two.
- Gently, place the pre-cooked lamb chops in the pan. Cook on medium heat for two minutes on each side. You want the onion-tomato mixture to form a crust on top of the chops.
Notes
- Nonstick pan or a well-seasoned cast iron skillet or pan works well for the pan-seared lamb chops. You want the onion-tomato mixture to form a crust or a coating and not fall off easily.
Nutrition
Tried this and loved the taste! The tomato crust was really unique 🙂
Good to hear that, Neetu. Thanks!
Thank you for sharing this recipe, it’s so tasty!
I tried this at my New Year’s party and it was an instant hit!! Thank you so much Kanchan. My husband loves this so much that he’s put this on our regular menu and because it’s so simple, we have no problem preparing it. Once again .. loved it!!
That sounds so good. I am happy that your husband loved it, thank you!