Pan Fried Lamb Chumps Recipe

MainsMeat
Written By Mariano Clement Gupana

Discover > Texas Recipes > Pan Fried Lamb Chumps Recipe

Lamb chumps are super juicy cuts, full of flavor that go really well with fresh herbs and garlic. Cast-iron really gives the meat a nice sear, so I recommend you use one for this recipe. Lamb chumps come from the backside of the lamb where the top of the leg meets the loin. It's quite lean, although plump, and has a generous layer of back fat that keeps your meat really nice and moist.

Start by preparing the meat in advance. Take it out of the fridge 30 minutes before cooking so it can come down to room temperature. These cuts are relatively thick so seasoning them beforehand will give the salt a chance to absorb itself into the meat. Season each steak with 2 teaspoons of flaky sea salt (how long does sea salt last?) and 1 teaspoon of freshly cracked black pepper on each side.

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Next, get your cast-iron skillet ready by placing it onto high heat and adding the olive oil. Cast-iron conducts heat incredibly well and gives the lamb a really good sear. When you sear the steaks for around 2-3 minutes on each side, make sure you press the sides with the back fat against the side of the skillet to render it. It'll keep your meat moist and super flavorful.

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After the steak is pretty and seared on each side drop 3 large cloves of crushed garlic, you can leave the skin right on them, one large sprig of thyme, cut in half, and 3-4 fresh sprigs of rosemary. Let them fry in the olive oil for around 30 seconds before adding 2 tablespoons of butter and letting it melt into the spices.

The next step is the most important part because it keeps your lamb from drying out and becoming tough. Carefully tilt the skillet and use a late dessert spoon to baste the steaks. Baste them constantly not just to keep them moist, but to let all the flavor from the butter draw into the meat. For rare steaks continue to fry them for and extra minute or two on each side, still basting constantly. For medium or medium-rare, cook each steak for 3-4 more minutes on each side.

After they're cooked to your liking, remove them from the skillet and place them onto a plate to rest for 5-10 minutes. This will make sure no juices run out directly after the cooking, and gives the meat strands a chance to relax for softer, more tender meat.

 
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Author: Mariano Clement Gupana
Pan Fried Lamb Chumps

Pan Fried Lamb Chumps

Prep time: 10 MinCook time: 15 MinInactive time: 30 MinTotal time: 55 Min
Lamb chumps are super juicy cuts, full of flavor that go really well with fresh herbs and garlic.

Ingredients

  • 8 lamb chumps 1 inch thick
  • 2 teaspoons flaky sea salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 large cloves crushed garlic
  • 1 large sprig thyme
  • 4 fresh sprigs rosemary

Instructions

  1. Start by preparing the meat in advance. Take it out of the fridge 30 minutes before cooking so it can come down to room temperature.
  2. Season each steak with 2 teaspoons of flaky sea salt and 1 teaspoon of freshly cracked black pepper on each side.
  3. Next, get your cast-iron skillet ready by placing it onto high heat and adding the olive oil. When you sear the steaks for around 2-3 minutes on each side, make sure you press the sides with the back fat against the side of the skillet to render it. It’ll keep your meat moist and super flavorful.
  4. After the steak is pretty and seared on each side drop 3 large cloves of crushed garlic, you can leave the skin right on them, one large sprig of thyme, cut in half, and 3-4 fresh sprigs of thyme.
  5. Let them fry in the olive oil for around 30 seconds before adding 2 tablespoons of butter and letting it melt into the spices.
  6. Carefully tilt the skillet and use a late dessert spoon to baste the steaks. Baste them constantly not just to keep them moist, but to let all the flavor from the butter draw into the meat.
  7. For rare steaks continue to fry them for and extra minute or two on each side, still basting constantly. For medium or medium-rare, cook each steak for 3-4 more minutes on each side.

Nutrition Facts

Calories

871

Fat

79

Sat. Fat

35

Carbs

2

Fiber

1

Net carbs

1

Sugar

0

Protein

37

Sodium

1210

Cholesterol

197
Mariano Clement Gupana
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