Lamb chops are marinated in a mixture of garlic, rosemary, Dijon mustard, oil, salt and pepper, then seared in the pan on both sides and finished cooking in the oven in this quick and easy healthy dinner recipe for a romantic entree. The lamb chops are served with a simple side dish of sautéed artichokes. The lamb chops healthy recipes need to be marinated overnight in the refrigerator so you can prepare it a day before you plan to serve it.
Like steak, lamb chops are usually reserved for special occasions and are best prepared rare to medium to retain their distinctively smoky flavor and delicately tender texture. In cooking recipes, the lamb is seared on both sides to seal in the juices and finished cooking in a 325 degrees F oven for two to three minutes. The center should still be pinkish while the outside should be nice and brown with a slight crisp. You can use an insta-read thermometer to determine the doneness of the meat. Rare lamb chops should have an internal temperature of 140 degrees F. Cooked to medium, it should be about 150 degrees F, while well-done should register at 160 degrees F.
Ingredients: 6 lamb chops, 1 teaspoon of garlic, rosemary, 2 teaspoons of Dijon mustard, 1/4 cup of oil, 1 1/2 pinches of salt, 1 pinch of pepper
Combine the oil, rosemary, garlic, Dijon mustard, salt and pepper and whisk them together to form a marinade. Trim the fat from the lamb chops and stick them in the marinade, meat side down. Put the marinade and lamb chops in the refrigerator overnight. Remove the lamb chops from the marinade and place them in a hot sauté pan. Sear them all the way around. Sauté artichokes in a separate pan with oil. Put the lamb chops in the oven for 2-3 minutes at 325 degrees.
Lamb should be cooked at a low and moderate temperature not higher than 325 degrees F to ensure tender and juicy results. The cooking time will depend on the thickness of the cut and the preferred doneness. Searing is an important process that should not be skipped before cooking the lamb in the oven. Use a heavy bottomed pan for searing and heat until the pan is hot enough that when you place a drop of water, it will evaporate instantly. Once you place the lamb chops in the hot pan, it should sizzle immediately. Brown it well on one side and turn to brown the other side. Use a spatula or tongs to flip the lamb chops only once, taking care not to puncture the meat so no precious juices escape.