These Juicy Garlic Lamb Chops with Herbs are very easy to make, so please don’t let it intimidate you. Once you master the cooking of lamb properly, you can make this delicious and impressive holiday meal.

Garlic Lamb Chops with Herbs Recipe

Ingredients

• 4 pieces of lamb chops
• 1 Tbsp of olive oil
• 5 minced garlic cloves
• 2 tsp of fresh and chopped rosemary
• 2 tsp of fresh parsley, chopped
• 1 1/2 tsp of oregano, dried
• salt and pepper, to your liking

Instructions

1. Preparation Before Cooking:

   • Take the lamb chops out of the refrigerator 30-40 minutes before you plan to cook them. This helps in bringing them to room temperature, which ensures even cooking.

2. Drying and Seasoning:

   • Place the lamb chops on a cutting board lined with paper towels. Use additional paper towels to pat them dry thoroughly. This step is crucial for achieving a good sear.
   • Season the chops generously on both sides with salt and pepper.

3. Making the Herb Marinade:

   • In a small bowl, combine minced garlic, olive oil, and your choice of prepared herbs (like rosemary, thyme, and oregano). Mix these ingredients well to create a flavorful marinade.

4. Marinating the Lamb Chops:

   • Place the lamb chops in a freezer bag or a silicone bag. Pour the prepared herb marinade over the chops, ensuring they are well coated.
   • Seal the bag tightly and make sure the chops are evenly coated with the marinade. Let them marinate in the refrigerator for at least 4 hours. This step infuses the meat with flavors and tenderizes it.

5. Cooking the Chops:

   • Heat a 12-inch skillet over medium heat. Do not add oil since the lamb chops will render their own fat.
   • First, cook the chops on their narrow fat edge. You might need tongs to hold them upright. Press them down slightly to render the fat and crisp it up. This should take about 2-3 minutes.
   • Once the fat has rendered, lay the chops flat on one side in the skillet. Cook for approximately 3 minutes until they are nicely browned, then flip and cook the other side for another 3 minutes.

6. Resting the Chops:

   • Once cooked, transfer the chops to a platter. You can garnish them with additional fresh herbs for presentation.
   • Let the chops rest for 10-15 minutes before serving. This step allows the juices to redistribute throughout the meat, ensuring that the chops will be juicy and flavorful when cut into.

7. Serving:

   • Serve the lamb chops while they are warm. Enjoy your delicious, herb-marinated lamb chops!

Remember, the key to perfect lamb chops is in the marination and allowing them to cook without moving them around too much in the pan. Happy cooking!

Enjoyed these lamb chops? Pin the image below to your Pinterest board to share the deliciousness with others! 🍽️📌

What is the correct internal temperature for lamb chops?

The general agreement is that the best way to cook lamb chop recipes is to medium-rare. At medium-rare, the lamb’s inner temperature will be 145 degrees Fahrenheit, and the meat will be nice and pink within. Most of the microorganism on this kind of meat is on the surface.

As a result, it doesn’t need to be cooked as thoroughly as poultry. I don’t advise cooking to a temperature higher than 160F because the lamb can become chewy and too dry to be enjoyable.

Also, check out this garlic butter pork chops recipe in the air fryer!

You want the smoky, juicy, tender, savory taste of pulled pork, but you don’t want to stand over a smoker all day. Our recipe for Easy Instant Pot Pulled Pork is just what you need. With just basic ingredients and your trusty Instant Pot, you can make delicious pulled pork in a fraction of the time.

No more having to wait around for hours for your pork to smoke just right, no more testing the temperature every several minutes, and no longer worrying about running out of propane. The Instant Pot does all the hard work for you, so you can sit back, relax, and smell how good your food is cooking.

This recipe is great for people who want to show off their BBQ skills to their friends and family without having to work too hard. And what’s best? The next day, the pulled pork tastes even better, so you can eat it for days. So, get your Instant Pot ready, get your ingredients ready, and let’s start cooking!

Instant Pot Pulled Pork Recipe

Are you sick of dry, bland, time-consuming pulled pork? No worries, this Instant Pot pulled pork recipe is about to become your new favorite. Not only is it tasty and juicy, but it also saves you time, so you can spend more time doing the things you love (or, let’s be honest, watching Netflix). So put on your apron, set your Instant Pot to “Porklicious,” and let’s start cooking!

Ingredients

• 4lb of Pork Butt Roast, bone-in or boneless
• 3 tbsp of brown sugar
• 2 tsp of salt
• 1 teaspoon of ground mustard
• 1 teaspoon of black pepper
• 1 teaspoon of onion powder
• 1 tsp of paprika
• ½ tsp of garlic powder
• ¼ tsp of cayenne pepper
• 1½ cups of chicken broth
• 1 tbsp of Worcestershire sauce
• 1 tsp of liquid smoke
• 2 tbsp of olive oil
• 1 cup of your favorite BBQ sauce.

Instructions

1. Prep the Pork Roast:

   • Trim any excess fat from the roast.
   • Cut the roast into four equal-sized chunks.

2. Prepare the Dry Rub:

   • In a large bowl, combine all your dry ingredients.
   • Whisk them together thoroughly.
   • Add the pork chunks to the bowl.
   • Toss and rub the mixture onto the pork until well-coated.

3. Sear the Pork:

   • Turn on your Instant Pot to the sauté setting.
   • Wait until it displays ‘Hot’.
   • Add two tablespoons of olive oil.
   • Place two pork chunks in the pot.
   • Sear each side for about two minutes.
   • Remove the seared pork and set it aside on a plate.
   • Repeat with the remaining pork chunks.

4. Deglaze the Pot:

   • After removing the pork, press ‘Cancel’ to stop sautéing.
   • Pour 1½ cups of beef broth into the pot.
   • Use a wooden spoon to scrape and deglaze the bottom of the pot, freeing any stuck bits.

5. Add Remaining Ingredients:

   • Add the remaining broth, Worcestershire sauce, and liquid smoke to the pot.

6. Cook the Pork:

   • Place the pork chunks back into the liquid in the pot, spaced evenly.
   • Secure the Instant Pot lid and ensure the vent is sealed.
   • Set to cook on high pressure (manual setting) for 50 minutes.
   • After cooking, allow the pressure to release naturally for 10 minutes or until the pin drops.

7. Shred and Serve:

   • Transfer the cooked pork to a large bowl.
   • Use two forks to shred the meat.
   • Mix in your favorite BBQ sauce to taste, or use the juices left in the Instant Pot for added flavor.
   • Serve and enjoy!

If you like this delicious pulled pork recipe for the instant pot, it’s time to spread the love! Why not add the tasty picture to your Pinterest board and let your followers in on the tasty secret? You will not only tell people about this tasty treat, but you will also show off your cooking skills. Don’t be shy; let’s get those pins sticking and tickle some taste buds. 🙂

Check out this Sause Vide BBQ Pork Shoulder Recipe

Chicken Curry Salad Recipe is a nutritious meal and is just perfectly creamy with the right mix of spice and sweetness. It can be served as a sandwich, wrap, salad, or with crackers for a delicious meal. 

This is one dish that calls me at delis, restaurants, and airport stands. However, all too often, it’s simply not quite right. Sometimes it’s way too creamy or full of mayonnaise. Or has too many add-ins—or not enough curry flavor.

Plus, I’m a control freak and like knowing what’s going into my food.

It’s the right level of creaminess and a balanced amount of curry and spice. Plus, this chicken salad got raisins for sweetness and slivered almonds for crunch. It’s additionally lightened up because I’m using half-light mayo and part fat-free Greek yogurt. They balance each other exceptionally well.

Notes on Chicken Curry Salad Recipe

• I boil and chop some boneless, skinless chicken breasts for this instruction. You could additionally use chicken thighs if you like dark meat. Otherwise, you may substitute some rotisserie chicken for use in this recipe. (Just go easy on the salt to begin and adjust as needed since rotisserie chicken is typically already salted.)
• I like golden raisins; however, regular raisins are fine here, too.
• The recipe requires slivered almonds; however, sliced or chopped cashews would also work.
• Finally, this can be a great recipe to make ahead. The flavors mix and deepen as it sits. However, i like to recommend you hold off on adding the nuts till you’re ready to serve so that they stay crunchy.

• 1 1/2 lbs. of boneless chicken breasts
• 1/2 cup celery, chopped
• 1/3 cup of golden raisins
• 3 tablespoons of sliced green onions
• 1/2 cup of plain nonfat Greek yogurt
• 1/3 cup of low-fat mayonnaise
• 1 tablespoon of lemon juice
• 1 tablespoon of curry powder
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of black pepper
• 1/4 cup of slivered almonds

How to make Chicken Curry Salad?

• Bring a large pot of water to a boiling point. Add chicken breasts and cook for 30-40 minutes, till they are cooked through.
• Take out the chicken breasts, let cool, then chop into 1/4-inch size pieces.
• Mix the cut chicken, celery, raisins and green onions in a big bowl.
• Add the Greek yogurt with 1/3 cup, mayonnaise, lemon juice, curry powder, salt and pepper. Stir nicely to mix.
• Add extra Greek yogurt, as needed, to get it to your required level of creaminess.
• Cover and refrigerate for a minimum of half-hour to let the flavors meld.
• Add the slivered almonds and stir to mix when ready to serve. Bon appetite!