February 11, 2022

Pan-Seared Lamb Loin Chops with Tart Cherry Compote

Share

Prep Time

5 min

Cook Time

20 min

Total Time

25 mins

Servings

4-6

Pan seared American lamb chops in a serving dish with cherry compote

Ingredients

For the Marinade:

  • 1 ½ tablespoons fresh thyme, finely minced
  • 1 large shallot, peeled and small diced
  • 6 garlic cloves, finely minced
  • zest and juice of 1 lemon
  • 1 ½ cups of olive oil + 1 tablespoon
  • 10 4-ounce American lamb loin chops
  • 1 tablespoon unsalted butter
  • salt and pepper to taste

For the Sauce: 

  • 2 tablespoons unsalted butter
  • 1 small shallot, peeled and small diced
  • 2 garlic cloves, 
  • ½ cup red wine, merlot is preferred
  • 3 cups beef stock
  • 1/3 cup dried cherries
  • 1 teaspoon each finely minced fresh thyme, parsley, and chives
  • 2 teaspoons of crushed pistachios

Directions

Marinade: add the thyme, shallots, garlic, lemon zest, lemon juice, salt, pepper, and olive oil to a large bowl and whisk until combined. Set aside.

Transfer the lamb loin chops to a 13x9 casserole dish and pour the marinade over top. Move the lamb around to ensure they are completely coated. Cover the lamb with plastic wrap and marinate in the refrigerator for 1-4 hours or overnight.

Add 1 tablespoon of olive oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to lightly smoke. Remove some of the garlic and shallots off the lamb chops and place them in the pan making sure they are far enough apart so that the sear and not steam. Add in the 1 tablespoon of unsalted butter. 

Cook for 2-3 minutes per side or until golden brown on both sides. The USDA recommends cooking the lamb loin chops until they reach an internal temperature of 145° and then letting them rest for 3 minutes before serving. Set the seared lamb onto a plate and set aside.

Sauce: Remove the cooked oil from the pan and return it to the burner over medium heat and add in 1 tablespoons of butter with the shallots and garlic and cook for 30 to 45 seconds or until lightly browned and cooked.

Deglaze with the red wine and cook over medium-high heat until there is about 1 tablespoon remaining. Add in the beef stock and cook over high heat until it is reduced to ½ to ¾ cup in liquid amount.

Finish the sauce by adding in cherries, the remaining 1 tablespoon of butter, and herbs and mix until combined.

Add the lamb chops back in and heat over low heat for 2 to 3 minutes to warm back up.

Serve the lamb chops by sprinkling on the pistachios and add any additional chopped fresh herbs.  

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
Tagged: ,

Share

Leave a Reply

Your email address will not be published. Required fields are marked *

One comment on “Pan-Seared Lamb Loin Chops with Tart Cherry Compote”

  1. I want to impress my sister & this is how I will do it. She doesn't care for lamb but she loves 'something different'. I may serve it over spaghetti squash!!!!!! This would be great for her birthday or anniversary!

BACK TO TOP
cross-circlechevron-up-circle