Sandra This Bobby Flay Lamb Chops Recipe is a juicy and tender recipe, which is made with fresh rosemary and mint jelly. It’s a restaurant-quality dish, ready in about 45 minutes.
Bobby Flay Lamb Chops Ingredients
- 4 (4 ounce) lamb chops
- 1 tablespoon olive oil, or as needed
- 1 clove garlic, minced
- ½ tablespoon crushed fresh rosemary leaves
- sea salt and freshly ground black pepper to taste
- ¼ cup mint jelly
How To Make Bobby Flay Lamb Chops
- Prepare the Lamb Rub: In a small bowl, combine the olive oil, minced garlic, and crushed fresh rosemary.
- Season the Chops: Pat the lamb chops completely dry with a paper towel. Rub the garlic-rosemary oil mixture all over both sides of the chops. Season generously with sea salt and freshly ground black pepper.
- Marinate the Lamb: Let the seasoned chops sit at room temperature for at least 30 minutes to allow the flavors to penetrate the meat.
- Preheat the Pan: Place a heavy-bottomed skillet (like cast-iron) over medium-high heat. Let the pan get very hot.
- Sear the Chops: Carefully place the lamb chops in the hot pan, making sure not to overcrowd it (cook in batches if needed). Sear for 3-4 minutes per side for medium-rare, or 5-6 minutes per side for medium.
- Rest the Lamb: Remove the chops from the pan and transfer them to a cutting board or plate. Let them rest for 5-10 minutes. This is a crucial step to keep them juicy.
- Serve: While the chops rest, gently warm the mint jelly in a small saucepan or in the microwave for a few seconds to make it pourable. Serve the lamb chops hot, with a spoonful of mint jelly on the side or drizzled over the top.
Recipe Tips
- How do I get a perfect crust on my lamb chops? There are three keys: a very dry chop (pat it dry with paper towels), a very hot pan, and not moving the chops while they are searing. Let them sit undisturbed to build that beautiful golden-brown crust.
- What’s the best internal temperature for lamb chops? Use an instant-read thermometer for perfect results. Pull the chops from the pan when they are 5 degrees below your target temperature, as they will cook more while resting.
- Medium-Rare: 130°F – 135°F
- Medium: 140°F – 145°F
- Well-Done: 155°F+ (not generally recommended for loin/rib chops)
- What kind of lamb chops should I buy? This recipe works beautifully with either loin chops (which look like mini T-bone steaks) or rib chops (the elegant “lollipop” cut). Both are tender and cook quickly.
- Can I make this on the grill? Absolutely. Preheat your grill to high. Grill the seasoned chops for 3-4 minutes per side over direct heat for a perfect medium-rare.
What To Serve With Lamb Chops
These rich, flavorful chops are a classic main course that pairs well with many sides.
- Creamy Mashed Potatoes
- Roasted Asparagus with Lemon
- Minted Pea Puree
- Rosemary Roasted Potatoes
How To Store Lamb Chops
- Refrigerate: Store leftover cooked chops in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a lightly oiled pan over low heat for 2-3 minutes per side, or in a 350°F oven for 5-10 minutes. Be careful not to overcook them.
Bobby Flay Lamb Chops Nutrition Facts
(Per 4oz chop serving)
- Calories: ~320 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 90mg
- Sodium: 380mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0g
- Sugars: 10g (from mint jelly)
- Protein: 23g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Most likely, they were overcooked. Lamb chops are small and lean, so they cook very quickly. Even an extra minute or two can take them from tender medium-rare to tough well-done.
It’s a very classic and traditional pairing, especially in British and American preparations. The sweet, sharp mint cuts through the richness of the lamb. If you don’t like it, you can simply serve the chops with a wedge of lemon.
You can use dried rosemary, but use less. The general rule is 1 teaspoon of dried herbs for every 1 tablespoon of fresh. So, for this recipe, use about 1/2 teaspoon of dried, crushed rosemary.
Try More Recipes:
- Bobby Flay Roasted Leg of Lamb Recipe
- Bobby Flay Grilled Boneless Leg of Lamb Recipe
- Bobby Flay Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco Recipe
Bobby Flay Lamb Chops
Description
Perfectly juicy, pan-seared lamb chops rubbed with garlic and rosemary, served with a classic mint jelly sauce for a quick, elegant meal.
Ingredients
Instructions
- In a small bowl, mix olive oil, minced garlic, and crushed rosemary.
- Pat the lamb chops completely dry. Rub the rosemary-oil mixture on all sides.
- Season generously with salt and pepper. Let the chops rest at room temperature for 30 minutes.
- Preheat a heavy skillet over medium-high heat until very hot.
- Sear the chops for 3-4 minutes per side for medium-rare.
- Remove chops from the pan and let them rest on a cutting board for 5-10 minutes.
- Gently warm the mint jelly in a small bowl and serve alongside the rested chops.
Notes
- Patting the chops dry before seasoning is essential for a good crust.
- Use a cast-iron or other heavy-bottomed pan for the best, most even sear.
- Do not skip the 5-10 minute resting period; it’s crucial for keeping the chops juicy.
