Lamb Loin Chops Pan Seared
Crazy easy, so decadent, and delicious pan-seared lamb loin chops, seared until golden brown with butter, herbs, and fresh garlic.
Ingredients
- lamb loin chops (ave: 3 chops/pound) · 3 pounds
- kosher salt · 1 tablespoon
- Herbies Pepper Black Asta, ground · 1 teaspoon
- olive oil · 1 tablespoon
- butter · 3 tablespoons
- Herbies Rosemary Leaves, ground · 1 tablespoon
- Herbies Thyme Leaves, rubbed · 1 tablespoon
- garlic cloves sliced · 5
Instructions
- Season the lamb chops on both sides with salt and black pepper.
- Preheat the pan over medium-high heat and pan-sear the chops on both sides for 2 to 3 minutes until golden.
- Bring the heat down to medium-low, add the thyme, rosemary, butter and sliced garlic cloves.
- Cook the lamb on low for 10 more minutes, or until the internal temperature reaches 145°F.
Jenny's Tip: - Bill considers a medium-rare chop the most flavorful and tender, but it's your choice. For the most accurate temperature read, stick an instant-read meat thermometer into the thickest part of the chop. R = 140°F; MR = 145°F ; M = 150°F; MW =155°F; WD = 160°F
Enjoy! No guilt for enjoying these low carb delicious lamb chops!
Clarissa Vin Rouge
A medium Bordeaux style red wine showing an aromatic purity and depth.
Entice Cuvée
A delightful, well-bred Bordeaux style red wine with a paradoxically enticing manner of managing strong peppery spices in foods and drawing out the true essence of the primary food flavor.
Intrigue Mélange
Intrigue is a left bank Bordeaux-style wine inspired by the Pessac-Léognan wines of Château Haut-Brion.
Pepper Black ASTA, ground
Herbie's Peppercorns Black ASTA *(American Spice Trade Association)* are high quality, naturally cleaned Sarawak black peppercorns.
Rosemary Leaves, ground
Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. A member of the mint family it is somewhat drought tolerant.
