"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, February 20, 2011

Pan-Seared Lamb Chops

Serves: 6

  • Prep Time: 5 min.
  • Cook Time: 10 min.


  • 8 lamb loin chops, excess fat removed
  • 2 tablespoon(s) butter, divided
  • 1/3 cup(s) Lea & Perrins® Worcestershire Sauce
  • 2 tablespoon(s) lemon juice
  • 1 tablespoon(s) fresh mint, chopped

Cooking Instructions:

1. Season chops with salt and pepper if desired. In a large skillet over medium-high heat, brown chops in 1 Tbsp. of butter for about 4 minutes each side for medium-rare.

2. Reduce heat to medium, and stir in Worcestershire Sauce and lemon juice. When sauce bubbles, remove pan from heat and place chops on serving dish. Add remaining 1 Tbsp. of butter and mint, stirring constantly, until butter has melted and the sauce has a lightly creamy sheen. Spoon sauce over the chops, and garnish with mint sprigs and lemon zest.


Although lamb loin chops are especially tender, they can be a little expensive. Shoulder chops can also be used and are less pricey.

If preferred, use freshly squeezed juice from half a lemon.

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