Lamb Loin Chops Butter Basted In Cast Iron Skillet With Rosemary Recipe
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- Опубликовано: 7 сен 2024
- Lamb loin chops are a delicious alternative to filet mignon! Join Eric from Simply Elegant Home Cooking as he demonstrates how to perfectly prepare this tender and juicy cut of lamb. One of the most important elements to cooking lamb loin chops is to cook them fast, over a high heat. Today Eric is using a cast iron skillet, however you can also sear the lamb chops in a high quality stainless steel pan as well. Similar to cooking a steak, be sure to remove the lamb from the fridge a full 30-60 minutes before cooking and season generously with coarse salt and ground pepper. Any neutral flavored oil can be used. Today Eric is using a very light olive oil. After searing, the lamb is finished by basting in butter and fresh rosemary which will add an extra richness and flavor. After cooking, be sure to allow the lamb loin chops to rest for a full 10 minutes before carving into them.
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I went over 60 years without even trying lamb. Recently purchased some lamb loin chops and wow! Taste every bit as good as a beef rib-eye at only half the price! I am hooked.
Oh yes...lamb loin chops are as good if not better than a filet mignon!
Just add a good wine (Aussie Shiraz perhaps) to the meal for a special occasion!
Just made this last night for my family and it turned out so, so good! Ridiculously simple! I usually have my husband do any cooking of meat because I have always felt intimidated by it, but it felt wonderful to do this all on my own and I felt like a BOSS!
Thanks! And yes these lamb loin chops are very easy to turn into a restaurant quality dish!
I used this method of cooking for my lamb chops (shoulder) and it was amazing. I've never been so proud of how I cooked something. I used the exact method he used except I did two minutes per side because the shoulder chops are not as thick as the loin he uses and it came out a perfect medium rare. I also added minced garlic to the butter (don't like rosemary) and it was awesome!! Can't wait to cook the others. (Quick note: if you live in an apartment open windows because it does get smoky). Oh and after I was done with the lamb chops I sliced some mushrooms and cooked those on low for 10 minutes. Yummy!
So glad it worked for you and yes these were very thick chops I had so it was good thinking to adjust the cooking time for regular sized chops!
This is such a great recipe. It works perfectly! Thank you.
The meal is less expensive than a meal in a restaurant.
THAT is what it's supposed to look like when you sear it. Thank you for giving an accurate recipe! 😃
You should eat lamb with Italian bread, goat cheese, black olives, a vegetable salad and a glass of red wine. Yummy!
Oh yes, this goes well with a deep, dark red!
@@SimplyElegantHomeCooking
Thanks for this recipe!
this is exactly what i'll be serving the family today. thanks!
You're welcome, hope they enjoyed!
That´s a perfect cook on that lamn loin chop...as always you give so many great tips to achieve this perfection...love it Eric
Spain on a Fork thanks Albert! These lamb chops were great, glad you enjoyed!
Looks good but follow Gordon R and gather chops on the side to really caremalise the fat 1st..right or wrong...the best tasting part. I love your use of butter and rosemary to baste. Combine both ideas and you have a true winner! 💖
Yea I usually sear the fat cap but for some reason I forgot.
Lools amazing.... this will be my first lamb chop.
Thanks! The loin chops are my favorite cut of the lamb.
👍4 This lamb was honored to end up in your kitchen Eric, perfectly cooked and i can tell you that as a lamb meat lover! No fancy spices just 100% Lamb! 😋😋
The Gourmet Gambit yep! With a great cut of lamb you don't need all the extras!
Thanks Eric. Great walk through.
I love lamb, in all shapes and forms really. This was top notch!
Lasse's Food and Barbecue yea I like it too but the loin chops are definitely my favorite cut.
Amazing! That was perfectly cooked 💕❤️👍 and so tender!!!
They look gorgeous! Thank you for sharing!
Helpful thanks!😊
Those chops have my mouth watering. I like your basting technique for steak and lamb. Simple but perfectly done. Can’t wait to get to the butcher🐑🙂
cheryl crawford butter basting is great for steaks and lamb!
Love these lamb chops, look how juicy they are! Thumbs up, I can see why now your name is Simply Elegant Home Cooking, elegance is key to any meal. Swing by my cooking channel when you aren't a busy bee, have a wonderful Monday afternoon! :)
Cindys Kitchen i
Prefer it to filet mignon. Meat tender and tasty, mom's favorite!
I've only had lamb a few times. They look great. I think I will get some & follow your instructions.
William Crawford try them, I am sure you will love it!
Thanks for the video... I have much smaller ones so they will probably get more done but the kids want that. Nummy! Great video!
Oh yes these were really big, just adjust the cooking time down and you should be good.
Nice one my friend...loved it..*.*
My husband got some loin lamb chops at costco, and they are 3 to 4 inches thick! Not sure how to cook them. Like this I guess, but they might have to finish in the oven.
Wow yummy yummy... love it... 👌👌
Those are nice and thick Lamb Chops :-) I love lamb and goat meat :-) Those look beyond delicious :-) An Extra "BIG" thumbs up :-) Hey Eric I'm going to put this in my CULINARY playlist :-) Have a great week :-) ROCK ON!!!!!!!
MrMegaFredZeppelin thanks! Glad you enjoyed!
Perfect! Thanks!
Thanks! Glad you liked it!
Very yummy, I cooked and ate. Thumbs up
Thanks! I hope you enjoyed! Lamb loin chops are a delicious cut of meat!
I love me some Lamb Chops, Yumm-O!!!
Great video! I did some Lamb Loin Chops on my smoker a few weeks ago. Check out how I did them on the smoker.
Oh yes these would be great on a smoker too.
Oh man those looks incredible! I love lamb! New sub to ya!
wow great ... yummy 👍
Hey bro those chops look fantastic. Great char on the outside and perfectly cooked on the inside.
THEREALSHOWBBQ thanks for stopping by! Lamb loin chops are perfect for people who think they don't like lamb!
Stand them up on the bone for 2 minutes, fat side down for 1 minute, then both sides down for 2.5 minutes each side, butter/herb bath then stand on bone to rest.
Great Job , looks delicious ;-D
how long do i cook for one loin chop?
what kind of oil should you use?
I cook these all the time, use different seasonings, and make it a little bit less Red, but the rest are very the same! It tastes so good! Don't Over Cook! you will get a horrible taste... I use Garlic Salt, Basil, Rosemary and Red Wine Vinegar or Basalmic Dressing! Use Cast Iron as well! with Oil and light Butter!
He does a great Job, I like mine a bit more Done, but I also use Sauce on mine, Worschestire for me! Or Heinz 57
Just a Bit of Preference, The truth is most people don't know how delicious these really are! Again, don't cook well Done! You will make them taste Nasty!
And Yes, I could Eat a Steak Well Done but not Lamb!
Yea I wish I'd have let this go just a minute longer...it was still very good but was at the limit for how rare I like my meat!
I'm probably one of the few that does not care for lamb, but these do look great though!
Slaughter Food Creations try these...they will change your whole perspective on lamb!
😋😋😋😋😋😋
2 is NOT enough. i eat 4 minimum 🤣🤣🤣🤣
I don’t have rosemary is there anything else that would substitute for it or would be good instead?
Will Owings thyme or garlic
Thyme would work or if you omit the herbs it will still be good if you follow the rest of the steps.
Did you have it on medium heat?
I think it was closer to medium high can be vary depending on your stove.
❤️❤️❤️
Thanks!
Why did you not baste the other side sooner? And 3 minutes per side for room temperature chops is all you needed.
Looks great but how do you know that the meat not "raw" in the middle. Also, wouldn't the meat be cold after ten minutes of sitting? I have no idea how to cook anything so I ask.
You can put some foil over it to keep it covered, keeps it a tad warmer, but normally 5 minutes is plenty time. Depending on the size of the lamb, usually 3-4 minutes each side is plenty. It's lamb you do not want it well done.
I like mines well done...I don't wanna see pink...how much longer should I cook them
You could use the same cooking method shown here and then transfer the skillet into a 400 degree oven to finish for an additional 4-5 minutes.
@@SimplyElegantHomeCooking THANK YOU
🤤👌🏼
Thanks!
Whats the purpose of basting vs. continue to cook w/o?
simply to just keep the meat nice and moist and also it infuses more flavor in the meat. When the butter melts it also picks up something called fond which is any flavor or anything from the meat which got stuck to your pan which also has alot of flavor and the butter brings them all back together so you can pour that nice flavor over your steak for maximum flavor
its not crucial, you can do it with just the oil and meat without basting, but youre wasting/sacrificing a lot of good flavors you could potentially add to your meat
Why wouldnt you start on the fat or bone size down first? That strip of fat on those was still raw
In retrospect, I should have started by searing the fat cap, you're 100% right.
I get so tired of wasting my time watching people cook supposedly the best steak ever, only to see the ten thousandth person sprinkle salt and pepper on a steak and baste it in butter. I was doing this 25 years ago when I had never heard of anyone using butter.
You chefs should get a bit more creative. These make great curry etc.
Hmm I wonder why you clicked on the video then! The title makes clear the cooking method.
@@SimplyElegantHomeCooking I was actually just trying to find a proper finish temperature. I just think it'd be nice to see more creativity. Constantly seeing people do the same, tired ass, butter basted steak, kinda makes me embarrassed for you guys that are making another million videos like this. Especially when there are soo many variations on pan sauces, etc.
The lamb is still raw😫
It was a little too rare, I agree.
@@SimplyElegantHomeCooking I can just sear it longer before I flip it until it's looks brown closer to the center, right? That's how we did our steaks in a restaurant I cooked in. Each progression from rare to well done was judged by how brown it was from outside going into the center.
Ever thought of rendering the fat along the side?
Yes, in retrospect I should have definitely done that!
Its not a steak its a Lamb loin chop.
Ah yea I don't know why I mixed them up there, I am just so used to cooking steak!
get a bigger spoon bro
I'll have to look into that!
@@SimplyElegantHomeCooking hehe it's all good just looked funny while basting
I enjoyed watching how patiently you basted the chops...it shows you enjoy cooking, which is reflected in the final product! I'm trying your recipe tonight. Thanks!
That’s raw
It was a little undercooked, yes.
Looks gross
Lol sorry to disappoint.