Lamb chops are doused in a savory seasoned wet rub and cooked in a beautiful white wine reduction creating perfectly tender and robust chops, just like you’d find at a nice restaurant.
Why this recipe works
Making lamb chops might seem like a task for a skilled chef, but you can easily make them at home in a few simple steps. It all starts with a savory garlic rub, tender chops, and a flavorful white wine reduction with butter, garlic, and shallots.
Simple ingredients make for a rich, full-bodied cut of lamb to impress friends and family with so go ahead and save those pork chops for another night.
Related Recipe – Rack of Lamb or Grilled Lamb Chops
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LAMB – We are using lamb loin chops, however, you can also use rib or sirloin chops as well. Look for chops that are around 1 inch thick or slightly above, with nice white fat. Most important tip – make sure you remove your lamb chops from the refrigerator about 30 minutes before cooking. Letting your lamb reach room temperature allows the meat to relax, compared to when it’s cold, it tenses up. Lamb is a meat that cooks quickly and can dry out easily, therefore it’s best to have it at room temperature so that it evenly cooks.
How to Make Lamb Chops
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F.
- Preheat oven-proof skillet on stovetop on low for several minutes until hot.
- Mix rub ingredients together, it should have the consistency of a paste. Gently massage into both sides of lamb chops, completely coating the meat.
- Increase skillet heat to medium-high and immediately add chops. You should hear a nice sizzle when the meat hits the pan. Sear first side of chops undisturbed for 2-3 minutes. Turn over and sear the other side for 2-3 minutes.
- Remove lamb chops from pan to a plate.
- Turn heat down to medium. Add butter, garlic, shallots, and white wine to the drippings in the pan. Carefully scrape the bottom of the pan to loosen any brown bits. Cook over medium heat until mixture reaches a low boil. Continue cooking until liquid is reduced by two-thirds, 10-12 minutes.
EXPERT TIP – Be careful! White wine can cause flare ups if the flame is too high. Stick with medium heat.
- Place chops back into white wine reduction in skillet. Pour any remaining juices from plate into skillet as well. Turn to coat chops, then place in preheated oven, uncovered, for 10-12 minutes.
- Remove from oven and let rest 10 minutes.
Frequently Asked Questions & Expert Tips
Yes, enjoying a lamb chop rare is perfectly fine as long as the outside is cooked – just like you can eat a rare steak.
Lamb loin chops are best enjoyed when it reaches 135F on an instant-read thermometer, which is considered medium-rare. You can continue cooking the chop to medium doneness, which will be done at 140F, if preferred.
Serving Suggestions
Allow your lamb chops to rest for 10 minutes after cooking, the chops will be ultra-tender and super juicy after resting. Optionally dip the chops in a mint jelly or a mayo-garlic mixture.
What to Serve With Lamb Chops
- Roasted Carrots
- Au Gratin Potatoes
- Roasted Asparagus
- Pan Roasted Broccoli
- Twice Baked Potatoes
- Mashed Sweet Potatoes
- Homemade Mashed Potatoes
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Lamb Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Wet Rub
- 4 Tbsp olive oil
- 1 Tbsp garlic minced
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 4 lamb loin chops at room temperature
Reduction
- ¾ cup white wine
- 2 Tbsp butter
- 1 tsp garlic minced
- 1 tsp shallots minced
Things You’ll Need
Before You Begin
- Make sure you remove your lamb chops from the refrigerator about 30 minutes before cooking. Letting your lamb reach room temperature allows the meat to relax, compared to when it’s cold, it tenses up. Lamb is a meat that cooks quickly and can dry out easily, therefore it’s best to have it at room temperature so that it evenly cooks.
- If you used a cast iron pan, the heat from the pan is enough for the rest stage. If you used a baking pan, lightly tent the chops with foil during the rest.
- Massaging the rub into the meat also tenderizes and loosens up the meat.
Instructions
- Preheat oven to 375 F.
- Preheat oven-proof skillet on stovetop on low for several minutes until hot.
- Mix rub ingredients together, it should have the consistency of a paste. Gently massage into both sides of lamb chops, completely coating the meat.
- Increase skillet heat to medium-high and immediately add chops. You should hear a nice sizzle when the meat hits the pan. Sear first side of chops undisturbed for 2-3 minutes. Turn over and sear the other side for 2-3 minutes.
- Remove lamb chops from pan to a plate.
- Turn heat down to medium. Add butter, garlic, shallots, and white wine to the drippings in the pan. Carefully scrape the bottom of the pan to loosen any brown bits. Cook over medium heat until mixture reaches a low boil. Continue cooking until liquid is reduced by two-thirds, 10-12 minutes.
- TIP: Be careful! White wine can cause flare ups if the flame is too high. Stick with medium heat.
- Place chops back into white wine reduction in skillet. Pour any remaining juices from the plate into the skillet as well. Turn to coat chops, then place in preheated oven, uncovered, for 10-12 minutes.
- Remove from oven and let rest 10 minutes.
Nutrition
Chef Antoine Davis
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Joanne says
Simply delicious, Will definetly try again.