Perfect Lamb Chops - 5 Do's & Don'ts | Christine Cushing
by MyFavouriteFoods ChristineCushing
This recipe teaches you the five crucial dos and don'ts for cooking perfect lamb chops every time. While the original video demonstrates pan-searing in a cast iron skillet, this slow cooker adaptation maintains tenderness and flavour for a gentler cooking method. The lamb chops are cooked low and slow, then finished with a quick sear for colour. Served with vibrant garnishes of fresh mint, pomegranate molasses or vincotto, and roasted grapes, this elegant dish works beautifully for special occasions or dinner parties
Watch: Perfect Lamb Chops - 5 Do's & Don'ts | Christine Cushing
Original recipe video — click to play
Original method: 15-20 minutes pan-seared
Ingredients
Main
- 800 g lamb chops, room temperature, trimmed
Allow to come to room temperature before cooking for even results
- 120 ml beef or lamb stock
Reduced quantity for slow cooker to avoid excess liquid
- ½ tsp sea salt
Season generously before cooking
- ¼ tsp freshly ground black pepper
Season generously before cooking
Garnish
- 30 g fresh mint leaves, finely chopped
Add fresh at serving time
Adds brightness and freshness to the finished dish
- 30 ml pomegranate molasses or vincotto
Drizzle over lamb chops at serving time
Adds acidity and depth of flavour
- 150 g seedless grapes, roasted in a hot pan or oven at 200°C until blistered(optional)
Add at serving time
Roast separately to caramelise and concentrate flavour
Method
- 1
Remove lamb chops from the refrigerator and allow them to come to room temperature for 20 minutes. This ensures even cooking throughout.
~20 minsTip: This is one of the key 'do's' for perfect results
- 2
Pat the lamb chops dry with kitchen paper and season generously on both sides with sea salt and freshly ground black pepper.
~5 minsTip: Drying the surface helps create a good sear
- 3
Heat a cast iron skillet over a high heat until smoking hot. Sear the lamb chops for 3–4 minutes on each side until deeply browned (do not move them whilst searing). Work in batches if needed.
~8 minsTip: Achieving good colour develops flavour through the Maillard reaction
- 4
Transfer the seared lamb chops to the slow cooker. Pour the stock around the chops (not over them). Do not add oil; the chops will have released enough fat.
~2 minsTip: One of the key 'do's' is trusting the natural fat in the lamb
- 5
Cover and cook on Low for 3 hours or High for 2 hours, until the lamb is tender and cooked to your liking. The internal temperature should reach 63°C (145°F) for medium-rare.
~3 hrsTip: Slow cooking ensures the meat becomes very tender without drying out
- 6Optional step
If desired, finish the lamb chops with a final sear in the hot cast iron pan for 1–2 minutes per side to re-colour them, then transfer to a serving plate.
~3 minsTip: Optional step for extra texture and colour
- 7Optional step
Meanwhile, roast the grapes in a hot oven (200°C) or in a hot cast iron pan for 5–8 minutes until the skins begin to blister and they release their juices.
~8 minsTip: Roasting concentrates the sweetness and adds caramelised depth
- 8
Scatter the cooked lamb chops with freshly chopped mint, drizzle generously with pomegranate molasses or vincotto, and top with the warm roasted grapes. Serve immediately.
~5 minsTip: Adding fresh garnishes at the last moment preserves their brightness and flavour
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Whilst technically possible, browning the chops first in a hot pan for 3–4 minutes per side creates a delicious crust and develops much deeper flavour through the Maillard reaction. This is one of the key 'do's' for achieving perfect results. The initial sear takes just 8 minutes and makes a significant difference to the final dish
Comments
No comments yet — be the first to share your experience!