Recipe By Lynfred Brand Ambassador Laura Lorenz
Serves: 4*
Ingredients
(lamb)
2-2.5 lbs lamb loin chops (lamb t-bones)
Kosher salt and fresh cracked black pepper
2 tbsp oil (high-temp oil such as avocado, vegetable, or canola)
2 cups dry red wine (such as Merlot, Vin de City Red, Cabernet Sauvignon)
4-5 sprigs fresh rosemary
3-4 sprigs fresh thyme
4-5 large garlic cloves sliced*
6 tbsp salted butter
(rice pilaf)
2 ⅔ cups low-sodium chicken broth
⅓ cup salted butter
¼ tsp kosher salt
½ tsp garlic powder
¼ tsp sweet paprika
2 tbsp olive oil
1 cup long-grain white rice
⅓ cup vermicelli
¾ cup sweet or yellow onion, chopped
Salt and pepper
¼+¼ cup fresh Italian parsley, finely chopped (divided)
Directions
To marinate the lamb, place the chops in a resealable bag with two sprigs of rosemary (leaves removed from the stems) and the red wine. Refrigerate for 4–6 hours, gently turning the bag every couple of hours to ensure the chops are evenly coated. When you’re ready to prepare the rice, remove the lamb from the refrigerator and pat dry with paper towels. Allow the chops to come closer to room temperature before cooking.
To prepare the rice pilaf, bring the chicken broth, paprika, ¼ teaspoon kosher salt, and garlic powder to a gentle simmer in a pot over low heat. In a large pan over medium heat, warm 1 tablespoon of olive oil and sauté the chopped onion for 5–8 minutes, or until softened. Remove the onion from the pan and set aside. In the same pan, add another tablespoon of oil along with the vermicelli. Toast for 4–6 minutes, stirring constantly, until lightly golden. Next, add the butter and rice, cooking for an additional 5–7 minutes while stirring frequently, until the rice turns bright white. Then, stir in the simmering broth, the cooked onions, and bring the mixture back to a simmer. Cover and cook for about 15 minutes, stirring once after 10 minutes*. When the rice is tender and the liquid is absorbed, remove the lid and stir in ¼ cup of parsley. Season with salt and pepper to taste, then fluff the rice with a fork before setting it aside.
To cook the lamb: In a large heavy-bottomed pan (a Dutch oven or cast-iron skillet works best), add just enough oil to lightly coat. Place the pan over medium-high heat. While it heats, season both sides of the lamb chops generously with salt and pepper. Once the pan is hot, add the chops, leaving at least 3 inches of space between each to ensure proper searing rather than steaming. Sear for 2–3 minutes per side. Reduce the heat to medium and add the butter, fresh herbs, and garlic. Continue cooking for 8–10 minutes, basting the chops with the melted butter mixture and flipping them about three times to promote even cooking. Begin checking for doneness at the 8-minute mark. For best results, cook to medium-rare or medium. Once finished, transfer the lamb to a plate and let it rest for at least 5 minutes before serving.
Medium Rare: 130-135 degrees
Medium: 135-140 degrees
Well Done: 145+ degrees
I like to serve the lamb over the rice pilaf with a side of green beans. Top the dish off with the remaining parsley.
Tips
*I typically recommend serving two large lamb loin chops per person. The ones I prepared were nearly two inches thick. Serving sizes may vary depending on the size of the lamb chops used in the recipe.
*Be sure not to slice the garlic too thin; otherwise, it can burn easily.
*Rice can easily stick and burn on the bottom of the pan, so keep a close eye on it after the 10-minute mark. Cooking times may vary slightly.
*Cooking time will vary depending on the thickness of your chops. Since mine were quite thick, I seared them for 3 minutes per side, followed by 10 minutes with the butter and herbs. For best results, use a meat thermometer—it’s essential for this recipe. *If your pan isn’t large enough to fit all the chops, use two pans. This recipe cannot be cooked in batches