If you harbor ill will towards Lamb Chop’s Play-Along then do we have the perfect recipe with these pan seared lamb chops recipe for you. Tender lamb chops cut straight from the loin offer up major flavor with just a solid crunch from Dan-O’s Crunchy Seasoning, and a savory sauce to boot. A lot of things go with pan seared lamb chops but we had some potatoes and roasted brussels sprouts. For a potato dish, Dan’s TikTok famous parmesan crusted potatoes, smashed & mashed potatoes, or hasselback potatoes. No matter what you end up cooking alongside these pan seared lamb chops, you’re in for an unforgettable meal.
When it comes to the art of butchery, we typically break an animal's own into what we call the primals. Primals are made up of the main muscles, and this is generally where all main uts are from. Each primal cut has its own special texture, flavor, and form of preparation. If you look at our handy cuts of lamb chart below, you’ll see the main cuts for lamb. We’ll be focusing on lamb chops, which can be broken into different sections like shoulder, loin, and blade. Depending on where the cut comes from will affect the chop’s texture, amount of fat, and flavor.
Let’s start with loin chops. Loin chop are the most tender and leanest section of the lamb, loin chops have a nice portion of both tenderloin, and loin in them. They’re typically served with a bone left in and resemble a t-bone steak. Rib chops are cut from the rack section of the lamb. Thanks to their high fat content, they’re very tender and flavorful. These also come with the bone, but are not as meaty as loin chops. Sirloin chops are cut from the back of the lamb, they’re not as tender as loin or rib chops, but not as chewy as shoulder chops. Arm shoulder chops are much larger than rib and loin cuts, but have a lot more fat and chew. They offer robust flavor, and are great for marinating then quick cooking. Finally, blade chops. They come from the shoulder blade area, but have more fat than arm shoulder chops.