Pan Seared Lamb Loin Chops with Tart Cherry Compote

This video was created in partnership with the American Lamb Board. This delicious garlic and herb marinated pan-seared …


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About the Author: Chef Billy Parisi


  1. I tried this recipe today. Perhaps my lamb chops were a bit on thick side (1-1/2") but it took much longer than 2-3 minutes per side. By that time the little bits of the marinade that survived the scrape-off had managed to burn. When I made the sauce it took about forever to reduce even with my Viking range on high. I used Better-Than-Boullion to make the beef stock, perhaps using less than 3 cups of water but the same amount of BTB would reduce the reduction time. It tasted pretty good, but the sauce seemed a little on the bitter side, perhaps from the burned bit in the cast iron pan? I was thinking a tablespoon of honey or brown sugar might help. Thanks for the recipe.

  2. I made this dish last night as a belated Valentine's Day celebratory dinner! Served it with roasted rosemary and garlic potatoes. It really was so good. Thank you Chef! I always look forward to the content you put out!

  3. We love eating lamb. We buy a home farm raised animal from friends each year. Good sized animals that were well raised and happy having only one bad day.

  4. When I was an engineering student at University of Buffalo, I went to a PETA protest with my childhood friend and engineering classmate who was also a farmer. We got into a somewhat heated discussion with an exasperated young female PETA activist about eating lamb. She blurted out "how could you kill and eat a baby animal, it's not like you're eating carrots!" My farmer friend quickly responded, "Sure it is! Trust me, I have dozens of lamb, and they're just like carrots, they just move a little better."

  5. As delicious as this looks, admittedly, I've never tasted lamb. There's just something about eating baby animals (I don't eat veal, either). But admittedly, this almost makes me want to try it. Thanks, Chef.

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