Lamb is tender, juicy, fatty, and flavorful—the perfect keto protein. Given the right cut, it can cook quickly, too, so we chose rib or loin chops. Unlike leg of lamb, chops are smaller and take less time to
cook so they can be made on a weeknight and you won’t have to worry about left-overs. For a flavorful dinner that could be ready in under an hour, we paired the chops with skillet-roasted Brussels
sprouts and North African chermoula.
We pan-seared the chops in a skillet and then set them aside. Next, we arranged the Brussels sprouts in the skillet so they could cook in the remaining fat until lightly browned. We then arranged the chops on the Brussels sprouts to finish cooking together in a hot oven. We prefer the milder taste and bigger size of domestic lamb chops. If using lamb from New Zealand or Australia, the chops will probably be smaller and cook more quickly. We prefer these chops cooked to medium-rare, but if you prefer them more or less done, see our guidelines on this page.
Jump to RecipeInstructions :
- Adjust oven rack to middle position and heat oven to 425 degrees. Pat chops dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Heat oil in 12-inch oven safe skillet over medium-high heat until just smoking. Brown chops well, 3 to 5 minutes per side;, transfer to plate.
- Arrange Brussels sprouts cut side down in fat left in skillet and sprinkle with remaining ⅛ teaspoon salt. Cook over medium-high heat, without moving, until lightly browned, about 2 minutes.
- Arrange chops on top of Brussels sprouts and transfer skillet to oven. Roast until lamb registers 120 to 125 degrees (for medium rare) and sprouts are well browned and tender, 8 to 10 minutes. Transfer chops to plate, tent with aluminum foil, and let rest for 5 minutes. Season Brussels sprouts with salt and pepper to taste. Serve lamb and Brussels sprouts with Chermoula.
Pan-Roasted Lamb Chops With Brussels Sprouts And Choermoula
Ingredients
- 4 4-ounce lamb rib or loin chops, 1½ inches thick, trimmed
- ¼ teaspoon plus ⅛ teaspoon table salt divided
- ¼ teaspoon pepper
- 1 tablespoon extra-virgin olive oil
- 8 ounces Brussels sprouts trimmed and halved
- 6 tablespoons Chermoula this page
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Pat chops dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Heat oil in 12-inch oven safe skillet over medium-high heat until just smoking. Brown chops well, 3 to 5 minutes per side;, transfer to plate.
- Arrange Brussels sprouts cut side down in fat left in skillet and sprinkle with remaining ⅛ teaspoon salt. Cook over medium-high heat, without moving, until lightly browned, about 2 minutes.
- Arrange chops on top of Brussels sprouts and transfer skillet to oven. Roast until lamb registers 120 to 125 degrees (for medium rare) and sprouts are well browned and tender, 8 to 10 minutes. Transfer chops to plate, tent with aluminum foil, and let rest for 5 minutes. Season Brussels sprouts with salt and pepper to taste. Serve lamb and Brussels sprouts with Chermoula.