Pan Seared Lamb Chops with Gravy
Succulent Pan Seared Lamb Chops are a quick, gourmet meal made with minimal ingredients to really showcase the delicious meat flavors. Tender chops are seared and baked, then served with a rich gravy for a satisfying, elegant dish any night of the week.
Servings: 6 people
Calories: 375kcal
Equipment
- 12" Cast Iron Skillet
Ingredients
- 6 lamb chops (up to 8)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon canola oil
- 3 tablespoon unsalted butter (or olive oil)
- ¼ cup flour for gravy
- 1 cup beef broth optional, may need it to adjust consistency of gravy
Instructions
- Preheat oven to 350° degrees.
- Season each side of the lamb chops with salt and pepper.
- Heat the skillet over medium-high heat.
- Add the canola oil to the hot skillet.
- Add lamb chops and sear for 3-4 minutes on each side.
- Reduce heat to medium, add butter (or olive oil.)
- Cover skillet with aluminum foil and bake in oven for 10-15 minutes.
- Remove the chops; set aside and allow to rest.
- Whisk flour in skillet with drippings until gravy forms.
Notes
- Gravy Consistency: Depending on the amount of drippings you have in your pan you may need up to 1 cup of beef broth to thin it out.
- Sear for Flavor: Don't skip the searing step! Browning the lamb chops in a hot skillet locks in juices and enhances the flavor.
- Check the Temperature: For perfectly cooked lamb chops, use a meat thermometer. Aim for 145°F for medium-rare, or 160°F for medium.
- Rest Before Serving: Let the lamb chops rest for a few minutes after cooking. This helps the juices redistribute, ensuring a tender, flavorful bite.
Nutrition
Calories: 375kcal | Carbohydrates: 4g | Protein: 42g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 144mg | Sodium: 488mg | Potassium: 536mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Calcium: 21mg | Iron: 4mg
