"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.

Roasted Rack of Lamb with Worcestershire Honey Glaze

Serves: 4

  • Prep Time: 5 min.
  • Cook Time: 30 min.


  • 1/3 cup(s) Lea & Perrins Worcestershire Sauce
  • 1/4 cup(s) honey
  • 2 tablespoon(s) olive oil
  • 2 rack of lamb with 6 rib portions, frenched

Cooking Instructions:

1. Preheat oven to 350°F. In a small bowl, mix together Worcestershire Sauce and honey. Spray measuring cup with nonstick cooking spray before measuring out the honey and it will slide right out. Season lamb with salt and pepper if desired.

2. In a large skillet over medium heat, brown the lamb on all sides in oil. Brush evenly with glaze and place in shallow roasting pan. Bake for about 25 minutes for medium rare, or until internal temperature reaches 135°F, basting every 5 minutes. Allow to rest for 15 minutes before slicing.


After removing the lamb from the oven, it continues to cook while standing. If the internal temperature has reached 135°F when removed from the oven, the temperature will climb to about 145°F after 15 minutes of rest.

Cowboy Marinade

Serves: 1
Prep Time: 5 min.
Cook Time: 1 min.
1/2 cup(s) Lea & Perrins® Worcestershire Sauce
1/4 cup(s) Heinz Apple Cider Vinegar
1/4 cup(s) olive or vegetable oil
1/2 cup(s) onion, finely chopped
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) salt
Cooking Instructions:
1. In a medium bowl, mix together all ingredients. Place your favorite meat or poultry in marinade and turn until well-coated. Cover and marinate in refrigerator for at least 30 minutes, turning occasionally.
2. Remove meat or poultry from refrigerator, reserving marinade. Grill or broil to desired doneness, basting frequently for first 5 to 10 minutes. Discard any remaining marinade.
Tip:  Beef steaks, such as ribeye, porterhouse, t-bone, top sirloin, can be marinated for up 2 hours. Venison may marinate for 2 hours or overnight, if desired.