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Easy Weeknight: Seared Lamb Rib Chops

A quick weeknight dinner of lamp lollipops (which happen to be on sale) what could be tastier?


1 package lamb rib chops
2 T olive oil
1/2 t dried thyme
1/2 t dried rosemary
1 t paprika
2 cloves minced garlic
1/4 t red chili flakes
1 t salt
2 T butter
1 finely chopped shallot
1 clove garlic, minced
1/2 cup broth
1/2 t cider vinegar
salt and pepper, to taste

Mix the thyme, rosemary, paprika, chili flakes and salt together.

Gently pat the chops dry and then rub the seasoning mix over the meat; set aside for up to an hour.

Warm the olive oil in a cast iron skillet on medium high heat.

Sear the chops, without flipping or moving, for 3-5 minutes, until a the underside is a nice deep brown.

Flip and cook another 3-5 minutes (use a meat thermometer if you like: 145 for rare, 160 for medium and 170 for well done), then remove from the pan and let rest on a plate.

Add the butter to your hot skillet, scrape up any yummy brown bits, then add the shallot and garlic and cook until they start to soften.

Pour in the broth and vinegar, and allow to simmer until the sauce thickens slightly.

Return the chops to the pan and reheat gently, spooning the sauce over them.

Serve over a bed of mashed potatoes, celeriac or butternut squash.