Look, I wasn’t always an Aga lamb chop wizard. Far from it! My first few attempts? Let’s just say the smoke alarm got a workout, and the results were… edible? Ish? Agas are brilliant, but they have their own personality, don’t they? That constant heat is amazing, but you can’t just whack things in like a normal oven.
I swear, I must have cooked dozens of chops trying to get it right. Too dry, too… well, not dry enough (soggy crust, anyone?). I fiddled with timings, shuffled trays between ovens like a culinary DJ, probably drove my family nuts with all the “testing.” But hey, persistence paid off! This Agas lamb chops recipe is the culmination of all that trial and error (mostly error, if I’m being totally honest!). It’s less about rigid instructions and more about feeling how the Aga cooks. And that resting time? Yeah, I learned the hard way not to skip that. More on why it’s crucial later! But trust me, stick with this, and you’ll be pulling out perfectly juicy, flavour-packed chops every single time.
Grab Your Apron: Here’s What You Need for This Fab Agas Lamb Chops Recipe
Alright, ingredient time! Nothing too wild or fancy, just good stuff that lets the lamb be the hero. This is what you’ll need for your Agas lamb chops recipe:
- Lamb Loin Chops: Aim for 4-8 chops, about an inch thick is perfect. Look for ones that look nice and meaty, maybe with a little fat running through – that’s where the flavour lives! Can’t find loin chops? Cutlets work too, just watch ’em like a hawk as they’ll cook quicker.
- Olive Oil: A splash of good extra virgin, maybe 2-3 tablespoons? Use one you actually like the taste of. No EVOO handy? Avocado or rapeseed oil is totally fine.
- Garlic: 3 or 4 cloves, minced up small. Fresh garlic makes such a difference here, that punchy smell is half the fun! Really stuck? Garlic powder (about a teaspoon) will do, but… yeah, go fresh if you can!
- Fresh Rosemary: A couple of sprigs. Get those little leaves off and chop ’em up. It just screams lamb, doesn’t it? That smell filling the kitchen… divine. Only got dried? Use about a teaspoon, maybe give it a little crush between your fingers first.
- Fresh Thyme: Just one sprig’s worth of leaves. Adds that lovely earthy depth. Dried thyme? Half a teaspoon oughta do it.
- Salt & Pepper: Can’t forget these! Flaky sea salt if you have it, and crack that pepper fresh. Be generous! Probably about ½ – 1 teaspoon of each, but you do you.
*(Mental check: Still no booze needed. Phew. Keeping it simple!)
How Long Will This Take? (Spoiler: Not Forever!)
This is the best bit. It feels like a proper indulgent meal, but you’re not chained to the stove for hours.
- Faffing Time (Prep): About 15 minutes, tops. Chopping herbs, garlic, patting lamb… easy peasy.
- Aga Time (Cooking): Around 25-30 minutes usually does it in the Roasting Oven. Might be slightly more or less depending on your specific Aga and how chunky the chops are.
- The Sit-and-Wait Bit (Resting): 5 to 10 crucial minutes. Don’t touch ’em!
- Total Time: All in, maybe 50 minutes? Give or take.
Seriously, less than an hour for lamb chops that taste this good? That’s what I call winning. Loads of roast recipes take way longer. This Agas lamb chops recipe just lets the Aga work its quiet magic. Fast track to deliciousness!
Right Then, Let’s Cook Some Killer Agas Lamb Chops!
Here we go, the fun part. Follow along, it’s easier than you think.
Step 1: Lamb Prep!
First things first, get those chops out of the chilly fridge maybe 20 minutes before you start cooking. Helps them relax and cook more evenly. Now, paper towels are your best friend. Pat those chops super dry. Drier than you think! It really helps get a little bit of tasty colour on them, even without fierce frying. Then, salt and pepper both sides like you mean it.
Step 2: Flavour Bomb Mix
Tiny bowl time. Chuck in your minced garlic, chopped rosemary, and thyme leaves. Drizzle over the olive oil and give it a really good stir. Want a pro tip? I sometimes give the herb leaves a little bash with the flat side of my knife before chopping – feels like it wakes up the oils and makes them even more fragrant!
Step 3: Get Your Hands Dirty
Okay, pour that gorgeous, green, garlicky oil all over the lamb chops. Don’t be shy, use your hands to rub it in everywhere. Coat ’em good. You can totally do this right on the baking tray you plan to use. Why make more washing up? Let them sit like that for a few minutes while you make sure the Aga’s ready to roar (though, let’s face it, it probably is!).
Step 4: Aga Magic Time!
Lay your lovely, coated chops on a sturdy baking tray. Now, slide that tray right onto the floor grid inside your Aga Roasting Oven. That oven is the business for this Agas lamb chops recipe – hot and powerful! Let them have about 25-30 minutes in there for lovely pink middles (medium-rare/medium). If you prefer them less pink, give them a tad longer. Nervous about timings? A cheap meat thermometer takes out all the guesswork. Poke it in the thickest part (avoiding bone) – you’re looking for around 55°C (130-135°F) for medium-rare, maybe 60-63°C (140-145°F) for medium.
Step 5: HOLD YOUR HORSES! (Let Them Rest!)
Okay, the timer’s pinged, they look amazing! Whip them out of the Aga immediately and get them onto a warm plate (not the scorching hot tray they cooked on). Now, make a loose tent over them with foil. Don’t wrap them up tight like a present, just cover them gently. And here’s the hard part: Walk. Away. For at least 5 minutes, 10 is even better. I know, it’s torture, they smell incredible! But this lets all the juices inside settle down and redistribute. If you cut into them straight away, all that lovely moisture floods out onto the plate, leaving you with sad, dry lamb. Don’t make sad lamb. Please. Let them rest!
Want to Lighten Things Up a Bit? Sure!
While this Agas lamb chops recipe isn’t exactly diet food (it’s lamb!), it’s pretty straightforward. But if you wanna tweak it:
- Snip Snip: If there’s a huge fatty edge on your chops, trim a bit off before cooking. Don’t go crazy, fat = flavour, but you can lose the excess.
- Easy on the Oil: You don’t need loads of olive oil. Just enough to make the herbs stick and stop things from getting too dry.
- Veg Out: Seriously, pile on the veggies! Roast some asparagus, peppers, or courgettes in the Aga while the lamb cooks. Or just a massive green salad with a zesty lemon dressing. Delicious and virtuous(ish).
- Yogurt Zing: Instead of a heavy gravy, whip up a quick dip: Greek yogurt, squeeze of lemon, chopped fresh mint, maybe a tiny bit more garlic. It’s cool, tangy, and amazing with the rich lamb.
How to Serve These Beauties
Right, the resting is done, the Agas lamb chops recipe is complete! How do we make the plate look amazing?
- Classic Pub Grub Style (But Better): Creamy mash is always a good shout, right? Or maybe some lovely roasted root veg (carrots, parsnips) done slowly in the Simmering Oven? A little mint sauce (alcohol-free if needed!) feels essential somehow.
- Sunshine on a Plate: Fluffy couscous is great with lamb. Mix in some chopped herbs, maybe some toasted almonds or chickpeas. A simple tomato and cucumber salad on the side, dressed with just lemon and olive oil. Lovely!
- Fancy Pants (Minimal Effort): Just serve the chops on a bed of peppery rocket leaves. Drizzle over a bit of thick balsamic glaze (check the ingredients if avoiding alcohol). Looks dead smart. Maybe some toasted nuts for crunch?
- My Go-To: Honestly? I just love these with some simple buttery new potatoes – boiled ’til tender, then tossed with a knob of butter and lots of fresh parsley – and some asparagus spears roasted alongside the lamb until they’re slightly charred and sweet. Perfection. Doesn’t need anything else!
Leftovers? (You Lucky Thing!)
If, by some miracle, you don’t eat every last scrap of your Agas lamb chops recipe, here’s the plan:
- Cool It: Let them cool right down on the side before they go anywhere near the fridge. Don’t leave them out for ages though.
- Seal ‘Em Up: Pop the cooled chops into a container that seals well. Keeps them tasting fresh and stops your fridge smelling like a sheep farm (kidding… mostly!).
- Fridge: They’ll keep nicely for about 3 days.
- Reheating Gently: Please, please don’t microwave them unless you enjoy chewing rubber. Warm them gently. Covered dish in the Simmering or Warming Oven is best. Or a very quick sear in a hot pan – just enough to warm through, not to cook again!
- Prep Power: You can totally get the garlic and herbs chopped the day before (pop ’em in a little tub in the fridge). You could even rub the chops with the oil mix a few hours ahead and keep them covered in the fridge – just remember to let them sit out for 20 mins before cooking! Making your Agas lamb chops recipe work for you!
Seriously Though, You Gotta Make This!
Okay, I promise I’m nearly done singing the praises of this Agas lamb chops recipe, but I just really think you’ll love it. It’s one of those meals that tastes like you’ve slaved for hours, but honestly, the Aga does all the hard work. You just get to swan in at the end and take the credit!
That smell when they’re cooking… oh man. And the taste – juicy, full of flavour, perfectly tender. It’s just good. Whether it’s a Tuesday night treat or you’ve got friends coming over, these always hit the spot.
So, go on! Give this Agas lamb chops recipe a bash. I’m so excited for you to try them. And hey, if you do make them, pretty please leave a comment below and tell me how they turned out! Did you change anything? What did you serve them with? I honestly love hearing all about your kitchen adventures!
Happy Cooking!
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Agas lamb chops recipe
Perfect Agas lamb chops recipe! Get tender, juicy lamb with herbs from your Aga. Easy steps for a delicious meal. Learn how!
Ingredients
- Lamb Loin Chops: Aim for 4-8 chops, about an inch thick is perfect. Look for ones that look nice and meaty, maybe with a little fat running through – that’s where the flavour lives! Can’t find loin chops? Cutlets work too, just watch ’em like a hawk as they’ll cook quicker.
- Lamb Loin Chops: Aim for 4-8 chops, about an inch thick is perfect. Look for ones that look nice and meaty, maybe with a little fat running through – that’s where the flavour lives! Can’t find loin chops? Cutlets work too, just watch ’em like a hawk as they’ll cook quicker.
- Olive Oil: A splash of good extra virgin, maybe 2-3 tablespoons? Use one you actually like the taste of. No EVOO handy? Avocado or rapeseed oil is totally fine.
- Olive Oil: A splash of good extra virgin, maybe 2-3 tablespoons? Use one you actually like the taste of. No EVOO handy? Avocado or rapeseed oil is totally fine.
- Garlic: 3 or 4 cloves, minced up small. Fresh garlic makes such a difference here, that punchy smell is half the fun! Really stuck? Garlic powder (about a teaspoon) will do, but… yeah, go fresh if you can!
- Garlic: 3 or 4 cloves, minced up small. Fresh garlic makes such a difference here, that punchy smell is half the fun! Really stuck? Garlic powder (about a teaspoon) will do, but… yeah, go fresh if you can!
- Fresh Rosemary: A couple of sprigs. Get those little leaves off and chop ’em up. It just screams lamb, doesn’t it? That smell filling the kitchen… divine. Only got dried? Use about a teaspoon, maybe give it a little crush between your fingers first.
- Fresh Rosemary: A couple of sprigs. Get those little leaves off and chop ’em up. It just screams lamb, doesn’t it? That smell filling the kitchen… divine. Only got dried? Use about a teaspoon, maybe give it a little crush between your fingers first.
- Fresh Thyme: Just one sprig’s worth of leaves. Adds that lovely earthy depth. Dried thyme? Half a teaspoon oughta do it.
- Fresh Thyme: Just one sprig’s worth of leaves. Adds that lovely earthy depth. Dried thyme? Half a teaspoon oughta do it.
- Salt & Pepper: Can’t forget these! Flaky sea salt if you have it, and crack that pepper fresh. Be generous! Probably about ½ – 1 teaspoon of each, but you do you.
- Salt & Pepper: Can’t forget these! Flaky sea salt if you have it, and crack that pepper fresh. Be generous! Probably about ½ – 1 teaspoon of each, but you do you.
Instructions
Step 1: Lamb Prep!
First things first, get those chops out of the chilly fridge maybe 20 minutes before you start cooking. Helps them relax and cook more evenly. Now, paper towels are your best friend. Pat those chops super dry. Drier than you think! It really helps get a little bit of tasty colour on them, even without fierce frying. Then, salt and pepper both sides like you mean it.
Step 2: Flavour Bomb Mix
Tiny bowl time. Chuck in your minced garlic, chopped rosemary, and thyme leaves. Drizzle over the olive oil and give it a really good stir. Want a pro tip? I sometimes give the herb leaves a little bash with the flat side of my knife before chopping – feels like it wakes up the oils and makes them even more fragrant!
Step 3: Get Your Hands Dirty
Okay, pour that gorgeous, green, garlicky oil all over the lamb chops. Don’t be shy, use your hands to rub it in everywhere. Coat ’em good. You can totally do this right on the baking tray you plan to use. Why make more washing up? Let them sit like that for a few minutes while you make sure the Aga’s ready to roar (though, let’s face it, it probably is!).
Step 4: Aga Magic Time!
Lay your lovely, coated chops on a sturdy baking tray. Now, slide that tray right onto the floor grid inside your Aga Roasting Oven. That oven is the business for this Agas lamb chops recipe – hot and powerful! Let them have about 25-30 minutes in there for lovely pink middles (medium-rare/medium). If you prefer them less pink, give them a tad longer. Nervous about timings? A cheap meat thermometer takes out all the guesswork. Poke it in the thickest part (avoiding bone) – you’re looking for around 55°C (130-135°F) for medium-rare, maybe 60-63°C (140-145°F) for medium.
Step 5: HOLD YOUR HORSES! (Let Them Rest!)
Okay, the timer’s pinged, they look amazing! Whip them out of the Aga immediately and get them onto a warm plate (not the scorching hot tray they cooked on). Now, make a loose tent over them with foil. Don’t wrap them up tight like a present, just cover them gently. And here’s the hard part: Walk. Away. For at least 5 minutes, 10 is even better. I know, it’s torture, they smell incredible! But this lets all the juices inside settle down and redistribute. If you cut into them straight away, all that lovely moisture floods out onto the plate, leaving you with sad, dry lamb. Don’t make sad lamb. Please. Let them rest!
Notes
Nutrition Information:
Yield: 2-4 servingsAmount Per Serving:Calories: Approx. 750 calories per serving
Wow
I love it