Seared Lamb Chops. Combine the first five ingredients; rub over chops. Pan seared lamb chops can be freshly made, with ingredients that are easy to find. I like lamb simply cooked, the meat is flavorful enough on its own not to require a sauce.
Transfer to a plate and loosely cover with aluminum foil. Reduce the heat to low and add the butter, garlic, and fresh herbs to the pan. Rub the lamb chops with olive oil on both sides and season with salt, pepper and a pinch of garlic powder if desired. You can cook Seared Lamb Chops using 7 ingredients and 3 steps. Here is how you achieve it.
Film the bottom of an oven-proof frying pan with a small amount of olive oil and heat over medium-high heat. Heat a large skillet over medium-high heat. Add chicken broth to the same skillet and stir scarping off any bits stuck. Pan-Seared Lamb Chops with a balsamic glaze might seem intimidating, but the trick to lamb chops, or loin lamb chops as I'm using in today's recipe is cooking them properly.
The Balsamic glaze is just icing on the cake. The key to a good braise is to build flavor by searing the lamb chops before adding the braising liquid. Heat a little vegetable oil in a Dutch oven or large, oven-ready skillet (with a tight-fitting lid) over high heat. My most recent favorite side dish for lamb chops (or lamb roast) is a puree made with ripe plantains; the sweetness of the pure is a perfect match for the flavor of the lamb. I also served these pan seared lamb chops with a refreshing quinoa salad with pickled red onions.