This easy pan-seared Aussie Lamb Chops recipe is simply seasoned with salt and then finished with a silky, garlic and thyme glaze.
I have always been a huge lamb fan. But not just any lamb. My favorite comes from Australia (like my husband), and its flavor is superior to any other, in my opinion.
Lamb is very easy to work with when you have a few flavorsome recipes like this one for easy Pan-Seared Lamb Chops, and a little inspiration.
Recently, I was inspired when sponsored by the True Aussie Beef and Lamb to attend an Aussie Lamb cooking class and Spring Garden Party with Valentina from Cooking on the Weekends. I didn’t have to think twice about this! Let me take you along.
Aussie Lamb Spring Garden Party
The spring party started out with a scrumptious Asparagus Aussie Lamb Crostini. Lemon scented asparagus gremolata and thinly sliced Aussie Lamb are simply tantalizing together!
Valentina and her Asparagus Lamb Crostini
You can get the recipe on Valentina’s blog Cooking on the Weekends. If you are not following her, you should be. Her recipes are inspiring, delicious and trust-worthy.
Next up, these delectable Rosemary-Garlic Aussie Lamb Skewers.
Valentina trimmed the lamb of any fat and cut it into cubes. She marinated it in garlic, rosemary and oil, and used fresh rosemary branches to skewer them. Her advice: when your guests arrive grill them for approximately 10 minutes. Put them artfully on a plate and watch them disappear.
Leg of Lamb is also a natural for a slow cooked stew.
Everyone, and I do mean everyone, waited patiently for this comforting and delightful Aussie Lamb Spring Stew, a savory blend of lamb with seasonal vegetables.
Below is Valentina’s picture-perfect Pistachio-Mint Crusted Aussie Rack of Lamb.
The pistachio and mint crust gives this lamb dish a beautiful flavor and texture. Click here for the recipe.
Now that your mouth is watering, you may be wondering…
Why Aussie lamb?
- It’s free-range and naturally fed on open pastures (grass fed, grass finished)
- It doesn’t taste gamey, and yet full of flavor
- It is free of artificial additives, antibiotics and hormone growth promotants (substances that help increase the efficiency of animal production)
- It naturally contains 13 essential nutrients, including Iron, Zinc, Omega-3 and B vitamins
- Australian lamb comes from smaller animals, which are leaner and have a deeper flavor than their U.S. counterparts
For information on where to buy Aussie lamb near you visit True Aussie Beef and Lamb.
Aussie Lamb Cooking Class
We learned how to cook Braised Leg of Lamb – one pot cooking at its best, Rack of Lamb, and my favorite Seared Lamb Chops.
Not only are all of these impressive dishes perfect to serve at a dinner party – they are simple and easy enough to make any night of the week.
This Aussie leg of lamb was braised for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock along with potatoes, tomatoes, celery, onions and carrots. Serve over a bed of saffron rice.
You can wow your guests with this beautifully presented Roasted Aussie Lamb Rack with Chimichurii Sauce, too.
Tender oven-roasted rack of lamb slathered with stone ground mustard and seasoned with parsley, rosemary, salt and pepper, and bread crumbs pairs equally well with any combination of herb sauces.
Now for my favorite… Easy Pan-Seared Aussie Lamb Chops with a Garlic & Thyme Glaze.
Today’s Recipe: Easy Pan-Seared Aussie Lamb Chops
This dish couldn’t be easier or quicker making it a wonderful weeknight meal.
When cutting the rack follow the bone line for a more professional look, which also helps avoid the joint cartilage. If your knife is stopped by the joint, simply turn the rack over and cut around the cartilage with the tip of your knife.
TIP: Season lamb with pepper after cooking. Pepper can burn in the pan creating a burnt after taste.
I served the Pan Seared Aussie Lamb Chop over a bed of mashed green peas, flavored with butter, thyme, and a hint of lemon juice, to make a colorful accompaniment.
Easy Pan-Seared Aussie Lamb Chops with Garlic and Thyme Glaze
- 1 rack of lamb cut into chops
- 3 Tablespoons avocado oil
- salt and pepper to taste
- 1 Tablespoon garlic minced
- 1 Tablespoon shallot minced
- 1 teaspoon fresh thyme leaves plus 1 sprig
- 1/2 cup white wine
- 1 Tablespoon grass-fed butter
- salt and pepper to taste
Cut the rack into individual chops, pat them dry and season with salt.
Heat 1 1/2 tablespoons of oil in a heavy large skillet over medium heat.
Add 4 chops to skillet and cooking for 3 minutes per side to achieve medium rare.
Transfer chops to a plate and cover loosely with foil.
Add remaining oil and repeat with remaining chops until all are cooked.
In the same skillet lower the heat, add garlic and shallots. Cook until they become translucent.
Add the sprig of thyme. Add the white wine, let it reduce by half.
Turn off the flame and add butter and swirl it around in the pan.
Taste the sauce then season it with salt to taste.
Plate your chops and pour glaze over them.
If pan starts to smoke, turn heat down. You can substitute red wine for white.
If you would like more mouthwatering Spring Recipes visit simplyspringtable.com
I do hope you give Aussie Lamb a try as I am certain you will enjoy the flavor and quality. Lamb is easy to work with and is a nice change of pace from other meats.
…and then, she paused for thought.