SIMPLE SEARED LAMB CHOPS
Simple Seared Lamb Chops
These were easier than I thought they’d be! Here’s a simple recipe for ultra tender lamb chops.
Yield: 4 - 5 servings
PREP IT!
Lamb & Marinade
3 pounds lamb chops (about 20–24 chops)
1 medium onion, rough chopped
2 tablespoons Ginger paste
32 cloves (2 heads) Roasted Garlic
2 tablespoons ( or cubes) Chicken bouillon
2 teaspoons Taste Tutor Seasoning 101
1 tablespoon Lime juice
1 large habanero, optional (for heat)
For Searing
1 tablespoon Oil, neutral (avocado, grapeseed, or vegetable)
1 tablespoon Butter, salted
Coconut Curry Sauce
¼ Yellow onion, fresh, sliced
¼ large Red bell pepper, fresh, sliced
¼ large Orange bell pepper, fresh, sliced
¼ large Yellow bell pepper, fresh, sliced
¼ large Green bell pepper, fresh, sliced
2 tablespoons Curry powder
1 cup Coconut milk
2 teaspoons Taste Tutor Seasoning 101
MAKE IT!
Make the marinade by adding the onion, ginger paste, roasted garlic, chicken bouillon, Taste Tutor Seasoning 101, lime juice, and habanero (if using) to a blender. Blend until completely smooth. You should have about 1½ cup of marinade.
Pat lamb chops dry. Coat evenly with the marinade. Cover and refrigerate at least 12 hours, ideally 24 hours. Tip: Because this marinade contains onion and lime, don’t exceed 24 hours or the meat can start to soften too much.
Remove lamb chops from the fridge 30 minutes before cooking. Scrape off excess marinade and save it. You’ll use it for the sauce.
Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot (about 400–425°F surface temp). Add oil, then butter. Let the butter melt and brown lightly.
Sear lamb chops, in batches, to the desired doneness using the times listed below. Don’t overcrowd the pan or lamb chops won’t have a crisp outer texture.
Sear times (per side):
Rare: 1 min 45 sec
Medium-rare: ~2 min
Medium: ~2 min 15 sec
Internal temps after resting should be:
Rare: 125°F
Medium-rare: 130–135°F
Medium: 140–145°F
Remove lamb chops and rest loosely tented with foil.
For Coconut Curry Sauce
Using the same hot pan (do not wipe it out), add the reserved marinade.
Cook over medium heat, stirring, until thick and paste-like and the raw onion smell cooks out (about 3–5 minutes).Sprinkle in curry powder and stir constantly, toasting for 30–60 seconds until fragrant.
Add diced onion and peppers. Cook 1–2 minutes until they start to soften.
Reduce heat to low. Stir in coconut milk slowly until smooth. Add Taste Tutor Seasoning 101. Simmer gently 2–3 minutes, then turn off heat. Sauce should be silky, lightly thick, and spoonable.
Serve lamb chops on their own or spoon coconut curry sauce on the side for dipping or drizzling.
Tips:
Lamb continues cooking while resting so pull them early.
This sauce is bold; serving it on the side lets the lamb shine.
Leftover sauce is fire over rice, roasted potatoes, or grilled veggies.
Reheat leftovers: in a skillet with a little bit of water over low heat or in a bowl with a little bit of water, covered with plastic wrap and microwave about a minute.
