Best Rubbed Sage Lamb Chops Recipes

ITALIAN HERB-RUBBED LAMB CHOPS

Italian Herb-Rubbed Lamb Chops image

This is another one of those recipes that I threw together at the last minute and turned out delicious. The chops turn out crispy on the outside and slightly pink and juicy on the inside.

Provided by MarthaStewartWanabe

Categories Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 lamb chops, 1/2-inch thick
1/2 teaspoon oregano, dried
1/2 teaspoon rosemary, dried (broken into smaller pieces in the palm of your hand)
1/4 teaspoon basil, dried
1/4 teaspoon sage, ground, dried
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons olive oil

Steps:

In a large skillet over medium-high temperature, heat olive oil until glistening.
Meanwhile combine oregano, rosemary, basil, sage, garlic powder, salt and pepper in a small bowl.
Sprinkle rub mixture evenly onto both sides of chops and gently rub/pat until it adheres to the chops.
Fry chops for 5-8 minutes on each side for medium-rare or until desired doneness is reached.

SEARED LAMB CHOPS WITH ANCHOVIES, CAPERS AND SAGE

Seared Lamb Chops With Anchovies, Capers and Sage image

The dish comes together in minutes but tastes as if you'd spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don't like anchovies, then tell them when only the lamb bones remain.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 35m

Yield 2 servings

Number Of Ingredients 10

Ingredients

6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
1/8 teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for serving

Steps:

Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.
Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.

Nutrition Facts : @context http, Calories 995, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 93 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 35 grams, Sodium 777 milligrams, Sugar 0 grams