I am going to share with you the easiest and most delicious recipe for lamb chops. And if you are wondering, mint jelly is not on the ingredients list. There are only 6 ingredients for making these incredibly tasty lamb chops.
I love lamb chops but I don’t care for lamb. I don’t know why. The few times I have cooked a leg of lamb for Easter, I do not have any. But, lamb chops? I love them and you will too.
I made these last weekend for my mother-in-law’s birthday dinner. This recipe is for two racks of lamb because that is what I make for my family. You can definitely double the recipe which is what I did here for the birthday dinner, or divide it in half. I am posting pictures for you to show you how easy it is and to hopefully convince you to give it a try.
Preheat oven to 450 degrees.
I line a baking sheet with foil which drives my brother-in-law crazy but it makes for easy clean up.
Combine the Dijon mustard and garlic in a bowl and set aside.
Sprinkle both sides of the racks with kosher salt and pepper. I am not shy when seasoning with kosher salt or pepper. When I season, I grab a good amount of salt and raise my hand at least a foot above the rack of lamb and rub my thumb against my index and middle finger which ensures even distribution. Picture someone doing the same motion when describing money. I then move my hand back and forth covering the entire side of the rack. I repeat this process with the pepper. Flip over the racks and repeat.
I will not specify how much you should use as you can determine how much is okay with you. Just make sure you salt and pepper both sides.
I get out my biggest skillet. Turn the heat to medium high. Coat the bottom with the oil. When you see the oil rippling, place the racks fat side down to sear.
After searing for 2 minutes, I rotate the position of the racks to ensure every inch gets seared. Continue searing for another 2 minutes. If you prefer, you can sear one rack at a time for 4 minutes.
Flip over the racks and sear another 2 minutes.
Rotate again to ensure even sear. Sear for another 2 minutes.
Remove from the skillet and place racks fat side up on prepared baking sheet.
Coat the racks with the mustard.
Roast the lamb chops for about 20 minutes. An instant read thermometer should read 140 degrees to get it perfectly done.
Let it rest for 5 to 10 minutes. I know it should be longer but we never wait because at this point we want to eat these.
After serving these to my in-laws, my father-in-law gave me the biggest compliment. He said…”You know, Natalie. I would pay good money for these.” You don’t have to, Dad. It’s a pleasure to make them for you.
- 2 (1¼ pound) racks of lamb chops
- Extra virgin olive oil - enough to coat bottom of skillet - about ¼ cup
- kosher salt
- 2 tablespoons Dijon mustard
- 2 - 4 cloves garlic, minced
- Preheat oven to 450 degrees.
- Line a baking sheet with foil for easy clean up.
- Combine the mustard and garlic in a bowl and set aside.
- Sprinkle both sides of the racks with kosher salt and pepper.
- Heat a large skillet over medium high. Coat the bottom with the oil.
- When you see the oil rippling, place the racks fat side down to sear.
- Sear for 4 minutes per side.
- Remove from the skillet and place racks fat side up on prepared baking sheet.
- Coat with Dijon mustard mixture.
- Place racks in oven and roast for 15 - 20 minutes until instant read thermometer reads 140 degrees.
- Let rest for 5 to 10 minutes.
- Carve into chops.