Indulge in a dish that’s equal parts rustic and refined with Pan Seared Lamb Loin Chops topped with a Tart Cherry Compote—a perfect balance of savory richness and vibrant fruit-forward flavor.

To prepare it, lamb loin chops are gently seasoned with salt, pepper, and thyme before they're seared in a pan with olive oil and garlic cloves until golden brown on both sides. For a quick and ...

Heat a large griddle or skillet over medium-high heat. Liberally season lamb chops with salt. Add 1-2 tablespoons oil to pan. Use tongs to grab each chop and sear arched, fatty edge, rocking the ...

Lamb chops can actually come from a few different areas of the animal—mainly the rib, loin, sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose.

Rinse lamb chops and pat dry. Season with salt and pepper, and let rest for 15 minutes. Choose a skillet large enough to hold all chops in one layer. Warm pan over medium-high heat and add oil.

8 3 oz. Lamb chops 2 tbsps. Olive oil 1 cup sliced mushrooms 2 oz. Pancetta 1/2 cup onion 2 tsps. Roasted garlic 1 tbsp. Fresh rosemary 1/2 cup Irish Whiskey 1 cup beef stock 1 tsp. Dijon mustard ...