Okay, so I’ve been seeing “lamb recipes easy quick” all over my Pinterest, and honestly, I was intimidated. Lamb always felt like a fancy restaurant thing, you know? But I was craving something different, so I decided to give it a shot. I found a few recipes online, grabbed some lamb chops from the store, and hoped for the best.
First, I patted the lamb chops dry with paper towels. This is apparently super important for getting a good sear. Then, I just sprinkled them generously with salt, pepper, garlic powder, and a little dried rosemary. I didn’t measure anything, just eyeballed it. We like things flavorful in this house!
My Super Simple Lamb Chop Method
- Heated a cast-iron skillet over medium-high heat. I added a glug of olive oil – enough to coat the bottom.
- Once the pan was HOT (like, shimmering), I placed the lamb chops in, making sure not to overcrowd the pan. I had to do two batches.
- I let them sear for about 3-4 minutes per side, without moving them around. This is the key to getting that nice crust.
- For medium-rare(I like it pink!), use the tongs and touch the meat, the softer the more rare it is, more firm means more cooked.
- I took them out of the pan and let them rest on a plate for a few minutes. Apparently, this helps the juices redistribute, making them more tender.
Seriously, that was it! I served them with some roasted potatoes and asparagus (also super easy – just toss with olive oil, salt, pepper, and roast at 400 until tender). And you know what? It was GOOD. Like, really good. The lamb was tender, juicy, and flavorful, and it took me less than 30 minutes from start to finish.
So, if you’re like me and thought lamb was too complicated, give this a try. It’s way easier than you think, and you’ll impress yourself (and maybe your family too!). I’m definitely adding this to my regular dinner rotation.