Pan Seared Lamb Loin Chops with Tart Cherry Compote - Superior Farms

Pan Seared Lamb Loin Chops with Tart Cherry Compote


June 16, 2022

Recipe provided by Cooking Techniques & Homemade Recipes - Chef Billy Parisi, courtesy of the American Lamb Board (Pan Seared Lamb Loin Chops with Tart Cherry Compote | American Lamb).



1 1/2 tbsp Finely minced fresh thyme

1 large Peeled and small diced shallot

6 Finely minced garlic cloves

1 Lemon, juiced & zested

1 1/2 cups Olive oil + 1 tbsp

4 oz. American lamb loin chops x 10

1 tbsp Unsalted butter

Salt & pepper to taste


2 tbsp Unsalted butter

1 small peeled and small diced shallot

2 Finely minced garlic cloves

1/2 cup Red wine, recipe has preference for merlot

3 cups Good beef stock

1/3 cup Dried cherries

1 tsp Finely minced fresh thyme, parsley, and chives (add to each)

2 tsp Crushed pistachios


1Marinade: add the thyme, shallots, garlic, lemon zest, lemon juice, salt, pepper, and olive oil to a large bowl and whisk until combined. Set aside

2Transfer the lamb loin chops to a 13x9 casserole dish and pour the marinade over top. Move the lamb around to ensure they are completely coated. Cover the lamb with plastic wrap and marinate in the refrigerator for 1-4 hours or overnight.

3Add 1 tablespoon of olive oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to lightly smoke. Remove some of the garlic and shallots off the lamb chops and place them in the pan making sure they are far enough apart so that the sear and not steam. Add in the 1 tablespoon of unsalted butter.

4Cook for 2-3 minutes per side or until golden brown on both sides. The USDA recommends cooking the lamb loin chops until they reach an internal temperature of 145° and then letting them rest for 3 minutes before serving. Set the seared lamb onto a plate and set aside.

5Sauce: Remove the cooked oil from the pan and return it to the burner over medium heat and add in 1 tablespoons of butter with the shallots and garlic and cook for 30 to 45 seconds or until lightly browned and cooked.

6Deglaze with the red wine and cook over medium-high heat until there is about 1 tablespoon remaining. Add in the beef stock and cook over high heat until it is reduced to ½ to ¾ cup in liquid amount.

7Finish the sauce by adding in cherries, the remaining 1 tablespoon of butter, and herbs and mix until combined.

8Add the lamb chops back in and heat over low heat for 2 to 3 minutes to warm back up.

9Serve the lamb chops by sprinkling on the pistachios and add any additional chopped fresh herbs.