Garlicky Lamb Chops with Cranberry Balsamic Reduction, Pomegranate Seeds, and Pecans. This luxurious meal will impress your family and friends. Simple lamb chops marinade is made of olive oil, lemon juice, garlic, salt and pepper. The lamb chops are pan-seared on the stove top.
What does lamb taste like?
- Lamb has a very distinctive taste. Earthy, rich, sophisticated. Lamb’s strong flavor has to be matched by the right accompaniment, such as the balsamic reduction or other sauce for lamb. An excellent combination is lamb chops with mustard-thyme sauce.
- To bring out the best in lamb, it has to be cooked right. When cooked properly, lamb meat is juicy, rich, and bursting with flavor. The best way to bring out all those flavors is to pan sear lamb chops on the stove top.
Pan-seared lamb chops
- What is pan-searing? Pan-searing is a cooking technique. Pan-seared meat is cooked at high temperature until golden brown crust forms. The lamb is moist and juicy. That’s exactly what we want to make the best lamb chops that a whole family will love!
- Marinade. The lamb chops are marinated in a simple marinade: olive oil, lemon juice, garlic, salt and pepper. Marinate for 30 minutes before cooking or overnight, covered, in the refrigerator. You’ll have a delicious garlicky lamb bursting with flavors!
- Balsamic reduction is made by combining honey, balsamic vinegar, dried cranberries, and pomegranates. You can also add chopped pecans.
- Easy and quick. Prep time is 20 minutes. Cooking time is only 30 minutes.
- Stovetop cooking. The lamb is cooked on stove top. Perfect dish to make at home.
- Nutrition. Lamb is an excellent source of protein. Great meat to bring more variety to your family dinners.
What is the best seasoning for lamb chops?
Lamb has such rich flavor, it doesn’t need much seasoning. Below are some ideas for you to mix and match!
- Minced garlic, salt and pepper.
- Fresh or dried thyme, oregano, or rosemary.
- Dried cumin, coriander, paprika, red pepper flakes, cayenne pepper, chili powder.
Lamb chops marinade
- Combine 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 teaspoon salt, 1/2 teaspoon ground black pepper in a small bowl. Stir to combine.
- Arrange lamb chops on a plate. Pour the marinade over the lamb chops, rubbing it in.
- Marinade for half an hour. The longer you marinate, the richer the flavor. For more flavor, marinate in a covered container overnight in the refrigerator.
Which pan to use for cooking lamb chops?
- Stainless steel pan
- Cast iron pan
- Grill pan.
- This recipe will work with both lamb chops and lamb rib chops.
- Don’t like cranberries? Use pitted dried cherries or blueberries.
- Don’t have honey? Use maple syrup.
- Don’t have balsamic vinegar? Use regular red wine vinegar.
- Allow lamb chops rest at room temperature for 30 minutes before cooking. Don’t cook the lamb chops straight out of the refrigerator.
- First, sear the lamb chops on both sides. Then, cover the pan with the lid and allow the chops rest off heat or on lower heat for about 5 minutes or more until they are done.
- Lamb chops internal temperature should reach 145 F for medium. The internal temperature should register 165 F for well-done meat.
How to cook lamb chops on the stove
1) Heat 1 tablespoon olive oil in a large skillet until hot.
2) Add lamb chops and sear on medium-high heat about 3 minutes on each side.
3) Reduce the heat to low. Cook them on low heat for about 5 more minutes.
4) Remove the skillet from heat, cover with lid. Allow the lamb chops rest in the skillet, off heat, covered for about 10 minutes.
How to make a balsamic reduction
- Combine honey, balsamic vinegar, and dried cranberries in a small saucepan.
- Bring the mixture to a brief boil, constantly stirring.
- Reduce heat to low and simmer for 1 minute. Keep stirring, until the sauce reduces just a bit, and the cranberries puff up.
- Stir in pomegranate seeds.
What to serve with lamb chops
- Sauteed vegetables. Quicky stir fry bell peppers, zucchini, or broccoli. Make cooked spinach or sauteed Swiss chard. Roast potatoes, make green beans or serve roasted asparagus.
- Mushrooms. Use shiitake, or cook oyster mushrooms. Or, make easy and quick sauteed mushrooms.
- Creamy side dishes. Make creamy Polenta, creamy mashed potatoes, or cauliflower puree. Also, try colorful butternut squash puree.
What vegetables go well with lamb chops
- Cooked spinach
- Roasted potatoes
- Sauteed Swiss chard
- Creamy mashed potatoes
- Mashed cauliflower
- Roasted asparagus
- Stir-fried bell peppers
Other lamb recipes
- Lamb Chops with Mustard Sauce
- Lamb Loin Chops with Garlic
- Pistachio Crusted Rack of Lamb
- Lagman (One-Pot Lamb and Vegetable Noodle Stew)
- Lamb Shoulder Chops with Mushrooms and Swiss Chard
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 5 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup honey
- 1/4 cup balsamic vinegar
- 1/2 cup dried cranberries
- 1/3 cup pomegranate seeds
- 1/2 cup pecans chopped
- 1 tablespoon olive oil
- 4 lamb chops
Combine 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper in a small bowl.
Arrange lamb chops on a plate. Pour the marinade over the lamb chops, rubbing it in. Marinate for 30 minutes.
In a small saucepan or skillet, add honey, balsamic vinegar, and dried cranberries.
Bring this mixture to a brief boil, constantly stirring. Then reduce heat to low and simmer for 1 minute. Keep stirring, until the sauce reduces just a bit, and the cranberries puff up.
Stir in pomegranate seeds.
Allow lamb chops rest on the counter at room temperature for 30 minutes before cooking. In other words, take them out of refrigerator 30 minutes prior to cooking.
Heat 1 tablespoon olive oil in a large skillet (use stainless steel skillet or cast iron skillet) until hot.
Add lamb chops and sear on medium-high heat about 3 minutes on one side.
Turn the lamb chops over and cook for 3 minutes on the other side on medium-high heat. Use a splatter screen, if needed.
Then, reduce the heat to low and flip the lamb chops back to the other side. Cook them on low heat for about 5 more minutes.
Remove the skillet from heat, cover with lid. Allow the lamb chops rest in the skillet, off heat, covered for about 10 minutes.
After 10 minutes, check the lamb loin chops for doneness. The internal temperature of chops should register at 145 F. The lamb should have a pink color when cut in the center (not raw). If the lamb chops are still raw, continue cooking, covered, on medium heat for another 5-10 minutes, until they are properly cooked.
Spoon the balsamic reduction over and around the lamb chops. Top with chopped pecans.