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Mary Berry Lamb Chops

Mary Berry Lamb Chops - recipe card
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These lamb chops are pan-seared to a golden crust, then finished in the oven to medium-rare perfection. Infused with garlic, rosemary, and thyme, each bite is tender and richly flavored, ideal for a special dinner.

Ingredients

Scale
  • 1 1/2 lbs lamb loin chops (about 8 chops), each about 1 inch thick
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F (220°C) and position a rack in the center. Pat the lamb chops dry with paper towels to ensure a good sear, then season evenly on both sides with the kosher salt and black pepper.
  2. Heat a large oven-safe skillet (preferably cast iron or stainless steel) over medium-high heat until it begins to smoke lightly. Add the olive oil and swirl to coat the pan; the oil should shimmer immediately.
  3. Carefully place the lamb chops into the skillet in a single layer, working in two batches if necessary to avoid overcrowding. Sear for 2 to 3 minutes without moving, until a deep golden-brown crust forms on the first side.
  4. Using tongs, flip each chop and add the butter, smashed garlic, rosemary, and thyme to the skillet around the chops. Tilt the pan slightly and use a spoon to baste the melting butter and aromatics over the chops for 1 minute.
  5. Transfer the skillet directly to the preheated oven. Roast for 5 to 7 minutes for medium-rare (internal temperature of 145°F / 63°C on an instant-read thermometer inserted into the thickest part without touching bone). For medium, cook 8 to 10 minutes (160°F / 71°C).
  6. Remove the skillet from the oven and transfer the lamb chops to a cutting board or warm plate. Tent loosely with foil and allow to rest for 5 minutes. Resting redistributes juices and prevents dryness.
  7. While the chops rest, return the skillet to the stovetop over medium heat. Add 2 tablespoons of water or low-sodium chicken broth and scrape up any browned bits (fond) with a wooden spoon to create a quick jus. Simmer for 30 seconds, then strain if desired.
  8. Serve the lamb chops drizzled with the pan jus and with the roasted garlic and herb sprigs alongside. Pair with roasted potatoes or a green vegetable for a complete meal.

Notes

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 300°F (150°C) oven for 8 to 10 minutes, or sear briefly in a hot skillet to avoid overcooking. Freezing is not recommended as the texture may suffer.

Nutrition

Keywords: Mary Berry Lamb Chops, lamb chops recipe, British cuisine, roasted lamb chops, garlic rosemary lamb, easy lamb dinner, pan-seared lamb, oven finished lamb, quick lamb chops, weeknight dinner, special occasion

Find it online: https://maryberrycooks.co.uk/mary-berry-lamb-chops/