Fail-Proof Pan-Seared Lamb Chops using Trader Joe's 21 Seasoning Salute
This is an easy and family-friendly pan-seared lamb chops recipe made with an everyday seasoning such as Trader Joe's 21 seasoning mix. The Mediterranean lamb chop tasting dish pairs well with a yogurt sauce, masala rice, and salad.
Perfect to make for a crowd or date night! These family-friendly lamb chops are packed with flavor without the spice and taste great.
- lamb chops, cleaned and trimmed
- Trader Joes 21 seasoning salute or an everyday seasoning
- fresh garlic
- red chili flakes (optional)
How to wash lamb chops
- Mix 1 lemon's juice with 2 cups of water in a large bowl.
- Place the lamb chops in that bowl and soak/wash them for about 5 minutes using your hands to toss the lamb chops.
- Next, drain all of the water out but keep the lamb chops in the bowl.
- Let them sit for about 5 minutes as is. (While that sits in the bowl, you can make the marinade.)
- Now, wash the lamb chops thoroughly with water and dry completely with paper towels.
- They are officially ready to be mixed in with the seasoning.
Make the marinade using the 21 seasoning salute (or everyday seasoning), water, garlic, and red chili flakes (optional)
I recommend using water instead of oil for this recipe to make a paste.
Mix in the clean lamb chops and coat them evenly. The marinade is potent so less quantity is key unless you prefer more flavor of course.
Let the lamb chops marinate for at least 30 minutes, but 3 hours is ideal with my experience.
Heat a nonstick or cast iron pan with some oil and cook the lamb chops for about 3 minutes per side or until cooked to your preference.
Enjoy with a squeeze of lemon
TIP: Cook on medium-high heat to get a beautiful crisp char on the outside.
- large bowl for marinating
- non-stick or cast iron pan
Serve it with...
- Masala Rice
- Cous Cous
- Mint or Cilantro Chutney
- Onion Salad
- Greek Salad
- Fresh chopped kale salad
- Crisp romaine salad
- I recommend eating lamb chops while they are hot.
- Do not over cook the lamb chops for tender final results.
- Buy from a butcher shop you trust who cleans the lamb chops for you.
Lamb Chops - A Quick and Easy Pan Seared Recipe
- Large Bowl
- Skillet, cast iron or non-stick
- 8 lamb chops
- 2 tablespoon Trader Joes 21 seasoning salute
- 2 tablespoon water
- 2 cloves grated garlic (or 1 teaspoon garlic powder)
- salt (I used 1 tsp)
- red chili flakes
- 1 large lemon's juice or distilled white vinegar
- water to soak + wash lamb chops
CLEANING LAMB CHOPS
- Clean the individually cut lamb chops by trimming excess fat off of the meat and the bone as well.
- Soak the lamb chops in lemon juice/vinegar + enough water to fully immerse the lamb chops in a bowl.
- Let them soak for about 10 minutes.
- Drain the water out of the bowl and let them sit in the bowl for about 5 minutes.
- Now, wash the lamb chops well with cold water.
- Pat the lamb chops dry before continuing to coat them with the spices.
- Combine the seasoning, water, and garlic together in a bowl or Ziploc Bag.
- Mix the lamb chops with the seasoning while massaging the meat portion of the lamb chop.
- Marinate for at least 30 minutes, but 3 hours is recommended in the refrigerator.
- 15-30 minutes before cooking, remove the Lamb Chops from the refrigerator and let them sit at room temperature.
COOKING-PAN SEARED METHOD (recommended)
- Place a non-stick or cast iron pan on the stove top and heat on high.
- Add just a little bit of oil and spread throughout the pan to coat, a little goes a long way
- Place the lamb chops onto the hot pan and let them cook for about 2-3 minutes before flipping (timing will vary based on thickness)
- Cook the second side for an additional 2-3 minutes or until desired temperature and texture.
- TIP: lamb chops cook fairly quick and overcooking them can cause the meat to become chewy.
- Enjoy the lamb chops hot with a fresh squeeze of lemon juice and a cilantro or mint chutney dipping sauce.
OVEN COOKED LAMB CHOPS
- I recommend using this method if you have thicker lamb chops for an even and tender end result.
- Place the oven rack two settings from the top.
- Heat the oven to 500 degrees.
- Once the oven is hot, heat an oven safe pan on the stove top and cook the lamb chop on one side for about 2 minutes.
- Flip the lamb chops over and immediately place the whole pan into the oven.
- Cook for about 2-5 minutes depending on thickness.
- Serve warm with a squeeze of fresh lemon juice and a cilantro or mint dipping sauce.
- 1 bunch cilantro
- ¾ oz mint leaves (normally sold in a package)
- 16 oz sour cream, vegan mayo, or greek yogurt
- 1 jalapeno, serrano, thai chili, etc
- 3 cloves garlic
- Blend all of the ingredients together.
- Serve cold.
My solution for this is to give the meat a rinse in either milk, vinegar, or lemon juice.
Soak the meat in vinegar, milk, or lemon juice for a few minutes. Then give it a rinse with fresh water. This works well when cleaning goat, lamb, and even deer meat.
Less is more when it comes to lamb chops. I recommend using a seasoning that is potent but use less in quantity.
After you wash, dry, and marinate the lamb chops refrigerate the lamb chops. Before cooking the lamb chops, it is best to let them rest at room temperature before cooking. I advise them to sit at room temperature for at least 30 minutes.
I recommend my fail-proof pan-searing lamb chop method, but you can also grill lamb chops and oven bake them. The key is high-temperature cooking when making tender meat like this.
You want to get the temperature to about 500 degrees and use indirect heat to cook them. Flip them only once.
Cook them on indirect heat at 500 degrees. Flip only once when cooking to get a beautiful crust and even cooking.
Yes and I recommend it! I think this fail-proof pan-seared lamb chops recipe is the best way to cook and eat the tasty dish.
This is a personal preference. I love to cook New Zealand Lamb Chops a bit rare than usual.
The Curry Mommy says
Cooking times can vary based on thickness and although I can't give you an exact timing, a thermometer can help. For well-done Lamb Chops, a 160 degree Fahrenheit temperature in the middle of the lamp chop is recommended.
How long do I pan sear or cook the tick ones if I don't like rareeat?