Creamy Turkey Ham Lamb Chops Dinner (Print Version)

Discover creamy turkey ham lamb chops. This hearty recipe combines tender lamb, savory turkey ham, and a luscious sauce for a comforting meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: High Protein

# Ingredients:

→ Main Stars

01 - 4 bone-in lamb loin chops (about 1-inch thick)
02 - 4 oz turkey ham, diced
03 - 2 tbsp olive oil

→ Creamy Sauce Essentials

04 - 1 cup chicken broth, low sodium
05 - 1 cup heavy cream
06 - 1/2 cup freshly grated Parmesan cheese

→ Flavor Boosters

07 - 4 cloves garlic, minced
08 - 1 tbsp Dijon mustard
09 - Salt and freshly ground black pepper to taste

→ Garnish & Finishing Touches

10 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - Okay, first things first, get those lamb chops ready. Pat them super dry with paper towels – this is crucial for a good sear, trust me! Season generously with salt and pepper on both sides. Heat a heavy-bottomed skillet, like cast iron, over medium-high heat with a splash of olive oil. Once it's shimmering, carefully place the chops in. Don't overcrowd the pan! Sear for about 3-4 minutes per side until they're beautifully browned and crusty. This is where all that amazing flavor starts to build for your creamy turkey ham lamb chops. I always forget to open a window, and my smoke detector sometimes gives me a stern talking-to!
02 - Once the lamb chops are seared, take them out and set them aside on a plate to rest – they need a break, just like us! In the same skillet, toss in your diced turkey ham. Let it crisp up a bit, rendering out some of that lovely smoky flavor, for about 3-5 minutes. You want it to get a little golden, not burnt, obviously. This step adds so much depth to the sauce base for our creamy turkey ham lamb chops. Honestly, the smell at this point is just incredible, a real kitchen mood-setter!
03 - Now for the magic! Add the minced garlic to the skillet with the turkey ham. Sauté for just about a minute until it’s fragrant – don't let it burn, or it'll get bitter, and that's just a tragedy. Pour in the chicken broth, scraping up all those delicious brown bits from the bottom of the pan. That's called 'fond,' and it's pure flavor gold! Stir in the Dijon mustard. Let it simmer for a couple of minutes to reduce slightly, allowing the flavors to meld beautifully for your creamy turkey ham lamb chops.
04 - Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly. You want a smooth, rich sauce, so don't rush this! Let it gently warm through, but don't bring it to a rolling boil, or it might curdle – learned that the hard way once, oops! Stir in the freshly grated Parmesan cheese until it's completely melted and incorporated. Taste and adjust seasoning if needed. This is the heart of your creamy turkey ham lamb chops, so make it sing!
05 - Gently nestle the seared lamb chops back into the creamy sauce. Spoon some of that gorgeous sauce over the chops to coat them completely. Let them simmer for another 5-7 minutes, or until the lamb is cooked to your desired doneness. For medium-rare, I usually aim for an internal temperature of around 135-140°F (57-60°C). This allows the lamb to absorb all the incredible flavors of the creamy turkey ham lamb chops sauce. Don't forget any juices that collected on the plate – pour those in too!
06 - Once your lamb chops are perfectly cooked and swimming in that irresistible sauce, remove the skillet from the heat. Sprinkle generously with fresh chopped parsley. This not only adds a vibrant splash of color but also a fresh herbaceous note that cuts through the richness. Serve immediately with your favorite sides. The aroma of these creamy turkey ham lamb chops filling the kitchen is just the best reward after a little cooking adventure!

# Notes:

01 - Patting lamb chops dry is a game-changer for a good sear; don't skip it!
02 - For best results, reheat leftovers gently on the stovetop to keep the sauce smooth.
03 - If you're out of Parmesan, a good quality Pecorino Romano can work, but use a bit less as it's saltier.
04 - This dish is absolutely divine served over creamy mashed potatoes, trust me on that one!

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - Tongs
03 - Whisk

# Nutrition (Per Serving):

Calories: 650
Total Fat: 50g
Total Carbohydrate: 10g
Protein: 45g

Back