![]() I love cast iron for this, and would recommend a good old-fashioned cast iron skillet or an enameled cast iron skillet or grill pan. Use a heavy-bottomed pan that is oven-safe - you want something that conducts heat evenly and can be transfered from the stovetop to oven.Fresh garlic, rosemary, thyme, and lemon zest - aromatic garlic, woodsey rosemary and thyme, and fresh lemon zest are commonly used together in Italian cooking and provide so much depth of flavor in a marinade.You won't taste the Dijon in the final dish, but it helps balance the overall flavor. Dijon mustard - a dab of Dijon in the marinade provides a hint of acidity that cuts through the richness of the lamb and enhances the flavor of the herbs.And this is a recipe for TUSCAN lamb chops, so olive oil is a must! Olive oil- a clean, grassy olive oil is a great base for a lamb marinade, as it complements the unique flavor of lamb.Plan to serve 2 chops per person, and 3 for those with hearty appetites. There is a bone in the center of the chop, and each is about 1 ½ - 2 inches in thickness. Lamb loin chops - for this recipe, I purchased about 2 pounds worth of lamb loin chops from Costco.Read on to see exactly how I prepared them. But these lamb loin chops were pretty thick - about 1 ½ - 2 inches each, so I had to be careful. I had made lamb dishes in the past - mostly with ground lamp or the really thin "lollipop-style" lamb chops. I knew the most challenging aspect would be avoiding overcooking, so of course I had my meat thermometer at the ready for my first attempt. ![]() I was so excited and couldn't wait to try it for myself. She assured me that the cooking process was simple - just some basic seasoning of salt and pepper, pan searing in some olive oil, and finishing them off in the oven. And sure enough, the next time we visited the one in Nashville, the lamb chops were there just as Ryan's mom described. So first things first and much to my delight, she bought the lamb chops from Costco! We've had a Costco membership for a year now and find the best quality meats and seafood there. They tasted so fabulous and we all felt like we were eating something from a fancy restaurant - the chops were tender, juicy, and exploding with flavor! Of course I had to know where she got them and how they were cooked so I could try and make them at home. When Ryan and I were visiting his family for Christmas in TX this past year, his mom made the most incredible lamb chops for dinner one night. Avoid dull or grey-looking meat with yellowing fat.Pan-Seared Tuscan Lamb Chops are my new go-to for dinner parties and special meals at home when I want something a little fancy! If you haven't tried Lamb Chops that needs to change today. Always buy fresh quality cuts that are brownish red with white fat.
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