Reverse Sear Lamb Chops
Reverse searing is a foolproof cooking method that produces delicious, juicy, tender thick lamb chops in the oven every time. Learning how to Reverse Sear Lamb Chops is an easy way to get perfectly cooked protein for your favorite side dishes!
Lamb chops are a cut of meat from a lamb, and they are typically served as part of the main dish. They can be grilled, roasted, or pan-fried and are often cooked with herbs and spices to enhance their flavor. They have a naturally gamey flavor that is well-suited to strong flavors like garlic and rosemary.
Lamb chops are a good source of protein and are also rich in vitamins and minerals, including zinc and iron. They are leaner meat than other cuts of lamb, so they can be a healthy option if you are watching your fat intake!
While lamb chops can be cooked in many different ways, learning how to reverse-sear lamb chops in the oven is the best option!
🍖Can I Reverse Sear Lamb Chops?
Yes, this cooking method is one of the best ways to cook thick cut lamb chops. The reverse sear method is a simple cooking technique that involves finishing meat under the broiler or a torch after it has been cooked slowly at a lower temperature.
This method produces tender, juicy lamb chops that is not dry or overcooked. Reverse searing also allows for better caramelization of the exterior of the meat, resulting in a delicious crust when broiled in the oven.
🌡Ingredients and Tools
- Lamb Chops
- Seasonings – You can use just about anything to season your meat. We love using a simple blend of kosher salt, garlic, and black pepper. Just mix in a small bowl with a spoon before dry rubbing onto the meat.
- Cooking Oil – An oil such as, avocado oil, coconut oil or another high smoke point oil is best for broiling or searing the lamb after its been reverse seared.
- Oven Safe Cooking Rack – Use this on top of a rimmed baking sheet to ensure the heat gets circulated all around the surfaces of the meat.
- Meat Thermometer – A quality kitchen thermometer with a long probe is key to reverse searing any meat. For a top-of-the-line thermometer, use the Meater. For an inexpensive option, try the ThermPro.
📖How To Reverse Sear Lamb Chops In The Oven
Preheat the oven: Preheat oven to 250 degrees F. While the oven is preheating, let the lamb chops sit at room temperature for 15-20 minutes to take off the chill.
Season the lamb chops: Pat the meat dry with a paper towel. Season the lamb
chops with your favorite seasonings.
Place the lamb chops on a rack: Place the lamb chops on a wire rack over a baking sheet and place them in the oven.
Cook until the internal temperature reaches 120 degrees F: Cook the lamb chops in the oven until the internal temperature reaches 120 degrees Fahrenheit, about 20-25 minutes per pound. Use an oven-safe kitchen thermometer for accurate results.
Remove from the oven and let rest for 5-10 minutes: Remove the lamb from the oven and place foil over the top for 15 minutes.
Sear in skillet: Add the oil to a skillet and let it get very hot. Pat the lamb chops dry again with paper towels, then sear them for about 1 minute on each side until a golden brown crust forms.
Remove from the heat and let rest for 10 minutes: Remove the lamb from the heat and add foil back to the top. Let it rest for 10 minutes before slicing and serving.
👩🍳Reverse Sear Cooking Tips
Always pat the meat dry: This will help the seasonings stick to the meat and prevent unwanted moisture.
Take the chill off: Letting the meat rest before cooking is important because it lets the proteins relax, keeping the meat from getting tough when going from hot to cold.
Use an oven-safe meat thermometer: This will allow you to accurately cook the meat to the correct temperature without opening the oven door and letting out heat. Use a temperature probe thermometer inserted into the thickest part of the meat.
Rest the meat after searing: Resting the meat allows the juices to redistribute, resulting in juicier and more flavorful lamb.
Sear at high temperature: Whether you are pan searing in a cast iron pan, grilling, or smoking, ensure that the temperature is very hot before searing. Low temperatures will cause the meat to stay longer, further increasing the internal temperature and drying it.
🧄Lamb Chop Seasoning Ideas
- Mint Jelly: For a classic lamb dish, use a mint jelly sauce.
- Dijon Mustard: Make a quick sauce by mixing Dijon mustard with some honey and apple cider vinegar.
- Rosemary and Garlic: A simple blend of rosemary, garlic, and salt makes for a delicious seasoning.
- Lemon and Herb: Lemon juice, parsley, and thyme make a refreshing seasoning for lamb.
- Curry Powder: For a flavorful Indian-inspired dish, try using curry powder and yogurt.
- Smoked Paprika and Garlic: This blend of spices creates a flavorful crust on the outside of the meat.What to Serve
How long to reverse sear lamb chops?
This depends on how thick they are and the temperature of your oven. Generally, lamb chops that are 1.5-2″ thick will take 20-25 minutes per pound to reach 120 degrees Fahrenheit.
What temperature do you reverse sear lamb?
Lamb chops can be reverse seared at a temperature between 225-250F. Be sure to use an oven-safe meat thermometer to monitor the internal temperature of the meat.
Reverse Sear Lamb Chops
- Oven Safe Cooking Rack
- Meat Thermometer
- 1 pound Lamb Chops (1.5″-2″ thick)
- 2 tsp Salt
- 1 ½ tsp Paprika
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- Preheat oven to 250 degrees F. While the oven is preheating, let the lamb chops sit at room temperature for 15-20 minutes to take off the chill.
- Pat the meat dry with a paper towel. Season the lamb chops with your favorite seasonings.
- Place the lamb chops on a wire rack over a baking sheet and place them in the oven.
- Cook the lamb chops in the oven until the internal temperature reaches 120 degrees Fahrenheit, about 20-25 minutes per pound. Use an oven-safe kitchen thermometer for accurate results.
- Remove the lamb from the oven and place foil over the top for 15 minutes.
- Add the oil to a skillet and let it get very hot. Pat the lamb chops dry again with paper towels, then sear them for about 1 minute on each side until a golden brown crust forms.
- Remove the lamb from the heat and add foil back to the top. Let it rest for 10 minutes before slicing and serving.