Pan Seared Lamb Chops are coated in a flavorful herb and mustard marinade. They're then seared to perfection, creating a beautiful crust, and locking in juices for melt-in-your-mouth tenderness.
Ready in under 30 minutes, this recipe is a perfect choice for when you crave a delicious and hassle-free meal.
Why Makes This Recipe Special
Seared to perfection in a cast iron skillet, these chops are coated in a flavorful Dijon mustard, garlic, and herb mixture, creating a delightful crust that complements the succulent interior.
These pan seared lamb chops caters to individuals managing diabetes in several ways:
- Focus on Protein: Lamb chops are a lean protein source, providing satiety without significantly impacting blood sugar levels.
- Minimal Carbohydrates: This recipe avoids breadcrumbs or sugary glazes commonly found in lamb chop preparations, keeping the overall carbohydrate content low.
- Flavorful without Added Sugars: The Dijon mustard, garlic, and herbs offer depth of flavor without relying on added sugars, allowing you to enjoy a delicious meal without compromising your blood sugar control.
Jump to:
- Why Makes This Recipe Special
- Ingredients You'll Need
- How To Make This Recipe
- Substitutions and Variations
- Tips for Success
- What To Serve With Pan Seared Lamb Chops
- Related Recipes
- Equipment
- Storage and Reheating
- Frequently Asked Questions
- More Diabetes Friendly Recipes
- Diabetes Resources
- Pan Seared Lamb Chops
- Want To Save This Recipe?
Ingredients You'll Need
You'll need the following ingredients to make this restaurant quality main course:
New Zealand Spring Lamb Loin Chops: Renowned for their exceptional tenderness and delicate flavor, these loin chops are ideal for pan-searing, ensuring juicy, savory chops.
Dijon Mustard: This tangy condiment adds a touch of acidity and depth of flavor, complementing the richness of the lamb perfectly.
Garlic and Herbs: Freshly minced garlic infuses the chops with aromatic goodness, while a Provincial Herbes blend of rosemary, thyme, and lavender buds adds a touch of complexity and freshness.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Recipe
Pan-searing in a cast iron skillet creates a beautiful caramelized crust, locking in the juices and ensuring melt-in-your-mouth perfection.
So, fire up your skillet and get ready to indulge in a restaurant-worthy lamb chop experience, all within the comfort of your own home!
Prepare The Basting Marinade
- Preheat a cast iron skillet to medium high and brush lightly with some olive oil, or spray with non-stick cooking spray.
- Combine the Herbes de Provence, Dijon mustard, olive oil, white wine, minced garlic, salt, and pepper in a small bowl and mix well.
Baste The Lamb Chops
- Baste the lamb chops on each side with the mustard and herbs mixture.
Pan Sear The Lamb Chops
- Place lamb chops in the hot skillet and sear 4 minutes on each side, cooking to the desired degree of doneness. Test with an instant read thermometer for 145°F (63°C) for medium-rare.
- Transfer the seared lamb chops to a plate and serve.
PRO TIP: This Recipe can be prepared on an outdoor grill, in a cast iron skillet, or under your stove broiler. Cooking times will vary depending on the method you choose.
Substitutions and Variations
Here are a few delicious variations when preparing lamb chops.
- Substitute lamb chops with boneless, skinless chicken breasts or pork tenderloin for a different protein option.
- Dijon mustard can be replaced with whole grain mustard or a small amount of horseradish for a similar flavor profile.
- Experiment with different herb combinations like oregano, basil, or even a pinch of mint for a unique twist.
- Add a pinch of red pepper flakes for a touch of heat or smoked paprika for a deeper savory flavor.
Tips for Success
Here are a few tips for making this recipe:
- Pat the lamb chops dry before searing to ensure a beautiful golden brown crust.
- Use a cast iron skillet for even heat distribution and optimal searing.
- Don't overcook the lamb chops. Aim for an internal temperature of 145°F (63°C) for medium-rare or adjust according to your preference.
- Let the cooked lamb chops rest for a few minutes before serving to allow the juices to redistribute, resulting in even more tenderness.
What To Serve With Pan Seared Lamb Chops
Pair the pan-seared lamb chops with roasted vegetables like Brussels sprouts, broccoli, or asparagus for a balanced and flavorful meal. Serve them alongside mashed cauliflower for a comforting and satisfying side dish.
Related Recipes
- Herbes de Provence Recipe
- Sugar Free Mini Pavlova Nests
- Keto Irish Soda Bread (2 Net Carbs)
- Diabetes Management Guidelines
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
- 9 inch Cast iron skillet - Provides superior heat retention, ensuring even cooking and a perfectly seared crust.
Storage and Reheating
- Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat them gently in a skillet over low heat or in the microwave until warmed through.
- Cooked lamb chops can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
You can use a heavy-bottomed stainless steel skillet, but preheat it for a few minutes to ensure it's hot before adding the lamb chops.
Absolutely, they're perfect for summer grilling. Fire up your Traeger and let it preheat first.
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 145°F (63°C).
Yes, marinating for up to 30 minutes can further enhance the flavor, but it's not necessary for this recipe to achieve delicious results.
More Diabetes Friendly Recipes
Diabetes Resources
- American Diabetes Association: https://diabetes.org/
- International Diabetes Federation: https://idf.org/
- National Institute of Diabetes and Digestive and Kidney Diseases: https://www.niddk.nih.gov/health-information/diabetes
- Centers for Disease Control and Prevention: [https://www.cdc.gov/diabetes/managing/managing-blood-sugar/a1c.html]
Pan Seared Lamb Chops
Equipment
Ingredients
- 2 tablespoon Herbs de Provence store bought or our recipe
- 2 tablespoon Dijon mustard
- 1 tablespoon Wine white
- 1 teaspoon Salt
- ½ teaspoon Black pepper ground
- 2 clove garlic minced
- 1 tablespoon olive oil
- 8 lamb loin chops about 4 oz each
Instructions
- Preheat a cast iron skillet to medium high and brush lightly with some olive oil, or spray with non-stick cooking spray.
- Combine the Herbes de Provence, Dijon mustard, olive oil, white wine, minced garlic, salt, and pepper in a small bowl and mix well.2 tablespoon Herbs de Provence, 2 tablespoon Dijon mustard, 1 tablespoon Wine, 1 teaspoon Salt, ½ teaspoon Black pepper, 1 tablespoon olive oil, 2 clove garlic
- Baste the lamb chops on each side with the mustard and herbs mixture.8 lamb loin chops
- Place lamb chops in the hot skillet and sear 4 minutes on each side, cooking to the desired degree of doneness. Test with an instant read thermometer for 145°F (63°C) for medium-rare.
- Transfer the seared lamb chops to a plate and serve.
Notes
- Pat the lamb chops dry before searing to ensure a beautiful golden brown crust.
- Use a cast iron skillet for even heat distribution and optimal searing.
- Don't overcook the lamb chops. Aim for an internal temperature of 145°F (63°C) for medium-rare or adjust according to your preference.
- Let the cooked lamb chops rest for a few minutes before serving to allow the juices to redistribute, resulting in even more tenderness.
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