Also, try this roasted rack of lamb recipe the next time you have lamb on the menu. The next time you’re at the grocery store and see some nice lamb chops, follow this recipe for lamb chops and raspberry sauce and you can confidently put a gorgeous dish on the table for supper.

Raspberries: For the sauce you can use fresh raspberries or frozen raspberries that you’ve thawed. This recipe can be made year-round, as it isn’t dependent on farm-fresh produce. Marsala: If you’ve never cooked with marsala, it’s a type of wine fortified with brandy that comes from Sicily. Cooking with it adds a sweet, nutty flavor to your dish. Honey: Add a tablespoon of honey for a touch of sweetness in the sauce. Garlic: You’ll add the garlic into the sauce to balance the sweet notes from the wine and honey. Garlic gives some zip to keep it balanced. Lamb loin chops: Pick up 8 lamb chops, cut into 1 ½ inches thick. You can ask the butcher or local meat counter to help you cut the rack of lamb into individual chops. Shallot: Mince the shallot and add it to the pan before pouring in the rest of the raspberry sauce ingredients. Shallots have a more delicate taste than onions, and become sweeter as it’s cooked. Optional: For extra presentation points, garnish your lamb chops with fresh mint leaves and fresh raspberries.

Don’t let making lamb chops for dinner intimidate you. They’re surprisingly simple to get right! Here’s a rundown of what you’ll do:

Start with a super hot pan. To get a dark sear without overcooking the lamb, you need a very hot pan. Cast iron works best. Season the lamb chops generously with salt and pepper just before they go in the hot pan. If you season them and then let them sit, the salt will draw moisture to the surface and you won’t get as nice of a sear. Sear the lamb for 3-5 minutes per side, turning once. Sear for 3 minutes per side for a  medium-rare cook and 5 for medium. Don’t serve lamb chops rare; it doesn’t do them justice. Rare lamb chops will be slippery and rubbery. If you cook them to medium-rare, they will be tender and have much better texture. Let the lamb chops rest for 10 minutes before you serve them.

Roast Carrot Soup with Chickpea Croutons Shaved Brussels Sprouts Salad Mini Hasselback Potatoes Garlic Butter Rice Creamy Pumpkin Polenta

And for dessert:

Flourless Molten Chocolate Lava Cakes Amaretto Poached Pears

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