How To Make Quick & Easy Lamb Chops

lamb chops

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are lower in fat and pork chops are generally less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often more budget-friendly.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, while white wine can be less expensive.

butter

🥗Healthier: olive oil spread

💰Cheaper: margarine

Olive oil spread is lower in saturated fat, and margarine is often cheaper.

Rinse the rack of lamb and pat dry.

Slice the rack into individual lamb chops.

Add olive oil and juice from 1/2 lemon, rubbing it into the chops.

Season generously and allow the lamb chops to come to room temperature.

Heat a cast iron skillet until smoking hot and add enough avocado oil to coat the bottom.

Lay the lamb chops away from you in the skillet, pressing the meat down for good surface contact.

Cook for 1-2 minutes per side, depending on desired doneness (Medium Rare is about 135 degrees internal temp).

Flip and sear the other side.

Add butter, fresh herbs, and garlic to the skillet, basting each chop.

Remove from skillet and let rest for about 8 minutes before slicing.

For the balsamic glaze, simmer 1/2 cup balsamic vinaigrette and 1 tbsp honey until it reduces and thickens, about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level: