Pan-Seared Lamb Chops with Green Herb Sauce and Roasted Garlic
Pan-Seared Lamb Chops with Green Herb Sauce and Roasted Garlic
Ingredients
For the Roasted Garlic
- 2 garlic heads, whole
- 2 tablespoons olive oil
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Herb Sauce
- 1 cup fresh parsley, packed, roughly chopped
- 1/2 cup fresh mint leaves, packed
- 1/4 cup fresh chives, roughly chopped
- 1/4 cup fresh basil leaves, packed
- 1 garlic clove, peeled
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup olive oil
- 1/4 cup water, or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pan-Seared Lamb Chops
- 8 lamb loin chops, about 4-5 ounces each, bone-in or boneless
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 fresh rosemary sprigs, for garnish
For the Creamy Drizzle
- 1/2 cup sour cream, or crème fraîche
- 1 teaspoon lemon juice, freshly squeezed
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the garlic for roasting: Slice off the top 1/4 inch of each garlic head to expose the cloves. Place the garlic heads on a small baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/4 teaspoon each of salt and black pepper. Tuck the fresh thyme and rosemary sprigs around the garlic heads.
⏱️ 5 min•🌡️ 400
- 2
Roast the garlic in the preheated oven for 30-40 minutes, or until the cloves are very soft and lightly caramelized. Remove from oven and let cool slightly. Once cool enough to handle, squeeze the softened garlic cloves from their skins into a small bowl. Mash gently with a fork.
⏱️ 40 min•🌡️ 400
- 3
While the garlic roasts, prepare the Green Herb Sauce. In a food processor or blender, combine the parsley, mint, chives, basil, peeled garlic clove, 1 tablespoon lemon juice, 1/4 cup olive oil, 1/4 cup water (or broth), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until completely smooth and vibrant green. Taste and adjust seasoning if needed.
⏱️ 10 min
- 4
Prepare the Creamy Drizzle. In a small bowl, whisk together the sour cream (or crème fraîche), 1 teaspoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Set aside.
⏱️ 2 min
- 5
Pat the lamb loin chops dry with paper towels. Season generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 3 min
- 6
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the lamb chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min
- 7
Sear the lamb chops for 3-5 minutes per side for medium-rare, or longer for desired doneness. For bone-in chops, you may also need to sear the edges. Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, 135-140°F for medium. Remove the chops from the skillet and let them rest on a cutting board for 5 minutes.
⏱️ 12 min
- 8
To plate, spoon a generous amount of the Green Herb Sauce onto the center of each plate, spreading it into a smooth bed. Arrange two pan-seared lamb chops on top of the sauce. Artfully drizzle the Creamy Drizzle over the green sauce. Garnish each plate with a few roasted garlic cloves (some still in skin, some peeled) and a fresh rosemary sprig.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Lamb Chops with Green Herb Sauce and Roasted Garlic
Ingredients
For the Roasted Garlic
- 2 garlic heads, whole
- 2 tablespoons olive oil
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Herb Sauce
- 1 cup fresh parsley, packed, roughly chopped
- 1/2 cup fresh mint leaves, packed
- 1/4 cup fresh chives, roughly chopped
- 1/4 cup fresh basil leaves, packed
- 1 garlic clove, peeled
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup olive oil
- 1/4 cup water, or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pan-Seared Lamb Chops
- 8 lamb loin chops, about 4-5 ounces each, bone-in or boneless
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 4 fresh rosemary sprigs, for garnish
For the Creamy Drizzle
- 1/2 cup sour cream, or crème fraîche
- 1 teaspoon lemon juice, freshly squeezed
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare the garlic for roasting: Slice off the top 1/4 inch of each garlic head to expose the cloves. Place the garlic heads on a small baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/4 teaspoon each of salt and black pepper. Tuck the fresh thyme and rosemary sprigs around the garlic heads.
⏱️ 5 min•🌡️ 400 - 2
Roast the garlic in the preheated oven for 30-40 minutes, or until the cloves are very soft and lightly caramelized. Remove from oven and let cool slightly. Once cool enough to handle, squeeze the softened garlic cloves from their skins into a small bowl. Mash gently with a fork.
⏱️ 40 min•🌡️ 400 - 3
While the garlic roasts, prepare the Green Herb Sauce. In a food processor or blender, combine the parsley, mint, chives, basil, peeled garlic clove, 1 tablespoon lemon juice, 1/4 cup olive oil, 1/4 cup water (or broth), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until completely smooth and vibrant green. Taste and adjust seasoning if needed.
⏱️ 10 min - 4
Prepare the Creamy Drizzle. In a small bowl, whisk together the sour cream (or crème fraîche), 1 teaspoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Set aside.
⏱️ 2 min - 5
Pat the lamb loin chops dry with paper towels. Season generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 3 min - 6
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Carefully place the lamb chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
⏱️ 1 min - 7
Sear the lamb chops for 3-5 minutes per side for medium-rare, or longer for desired doneness. For bone-in chops, you may also need to sear the edges. Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, 135-140°F for medium. Remove the chops from the skillet and let them rest on a cutting board for 5 minutes.
⏱️ 12 min - 8
To plate, spoon a generous amount of the Green Herb Sauce onto the center of each plate, spreading it into a smooth bed. Arrange two pan-seared lamb chops on top of the sauce. Artfully drizzle the Creamy Drizzle over the green sauce. Garnish each plate with a few roasted garlic cloves (some still in skin, some peeled) and a fresh rosemary sprig.
⏱️ 5 min