Gluten-Free Lamb Chops with Herb Sauce

Ingredients

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• 1.5 lbs lamb loin chops
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves

Instructions

1. 1 Pat the lamb loin chops dry with paper towels, then season generously on all sides with salt and black pepper, ensuring an even coating. Let them sit at room temperature for about 15-20 minutes while you prepare the sauce ingredients.
2. 2 Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the seasoned lamb chops into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary. Sear the lamb chops for about 3-4 minutes per side, until a beautiful golden-brown crust forms and they are cooked to your desired doneness.
3. 3 Once seared, remove the lamb chops from the skillet and set them aside on a plate to rest. Lower the heat to medium and add the minced garlic to the skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it.
4. 4 Pour in the GF chicken or vegetable stock and GF tamari, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, then gradually whisk this slurry into the simmering liquid in the skillet. Continue to cook, stirring constantly, for about 2-3 minutes until the sauce thickens to a glossy consistency.
5. 5 Stir in the chopped fresh parsley, rosemary, and thyme into the thickened sauce, allowing the herbs to wilt slightly and release their aromas for about 1 minute. Return the rested lamb chops to the skillet, spooning the herb sauce over them to coat. Allow the lamb chops to warm through in the sauce for about 2-3 minutes before serving immediately.

Nutrition (per serving)

Tips & Notes

• Render the fat edge of the loin chops: hold two at a time upright with tongs against the hot skillet for about a minute so the fat crisps.
• USDA guidance for lamb chops is 145°F followed by a 3-minute rest. Check the thickest chop with a thermometer, and let the chops rest while you make the sauce.
• Chop the fresh rosemary very finely before it goes into the sauce. Its needles stay tough after only a minute in the pan, unlike the parsley and thyme.

Common questions