Lamb Chop & Vegetable Skillet

This is a lamb chop dinner for a busy Tuesday: one skillet, 30 minutes start to finish, and no specialty ingredients. The zucchini and tomato wedges land tender-crisp rather than cooked to mush, which gives this dish a fresh, summery vibe you don’t usually associate with lamb cookery.

Season the chops on both sides before they hit the pan. Salt draws out surface moisture that would otherwise prevent proper browning, and the few minutes between seasoning and searing are enough for the salt to work.

Brown the chops hard and fast. Medium heat in butter gets you a golden crust without the chops overcooking. Lamb loin is tender and lean, and another few minutes past medium-rare turns it gray and chewy.

Add the vegetables to the pan with the lamb’s rendered fat. Those drippings season the zucchini and scallions as they cook, giving the dish cohesion that a side-cooked vegetable approach would miss.

Five minutes covered is all the vegetables need. Longer and the zucchini collapses into soup. Tomato wedges should be warmed through but still holding their shape.

Kitchen Tips

• Take the lamb chops out of the fridge 30 minutes before cooking so they sear instead of steam.
• Thick-cut loin chops handle the quick-cook method best. Thin chops overcook before the fat renders.
• Use a skillet with a tight-fitting lid. The 5-minute covered steam is what tenderizes the vegetables quickly.
• Rest the chops on a plate while the vegetables finish cooking. The juices redistribute and you’ll lose less to the cutting board.

Variations

• Add 2 minced garlic cloves to the butter before the chops go in for more aromatic depth.
• Substitute chicken stock for beef stock for a lighter flavor profile.
• Finish with a sprinkle of chopped fresh mint or rosemary to play up lamb’s classic pairings.