Pan Roasted Lamb Chops with Cracked Pepper & Taragon – a delicious recipe with black pepper, lamb loin chops, olive oil, salt, beef stock, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place pepper on plate and press each chop firmly into pepper so that it adheres to the meat.
2
Heat oil in 2 large skillets over high heat.
3
Add peppered chops and sear quickly on both sides.
4
Sprinkle chops with salt.
5
Reduce heat to medium.
6
Do not degrease the pan.
7
Add stock and lime juice and continue to cook until the chops reach the desired doneness, about 2 minutes for medium rare.
8
Remove chops to a plate and keep warm in a 200 degree oven.
9
If you are using the dried tarragon, add it now to the skillets and continue to cook until liquid reduces to a shiny glaze.
10
Remove from heat.
11
Wisk in butter.
12
Add grated lime peel and fresh tarragon it that is what you are using.
13
Remove chops from the oven to a warm platter.
14
Add any lamb juices to the sauce.
15
Spoon sauce over chops and serve.
984
kcal
Calories
72
g
Fat
6
g
Carbs
76
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup black pepper coarsely crushed, 12 each lamb loin chops, small, 1 tablespoon olive oil, 1/2 teaspoon salt, and more.
Yes, Pan Roasted Lamb Chops with Cracked Pepper & Taragon falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
