pan-fried lamb chops with rosemary and garlic

Name: Pan-Fried Lamb Chops with Rosemary and Garlic
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) minced garlic; 1 1/2 tablespoon(s) chopped fresh rosemary or 2 tsp dried; 1 teaspoon(s) dried crushed red pepper; 18 small lamb rib chops; 3 tablespoon(s) olive oil; - fresh rosemary sprigs, optional

6 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Dec 11, 2016

These easy lamb chops are just right for a quick dinner. Pair them up with mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir. From Bon Appetit.

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prep time 10 Min

cook time 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh rosemary or 2 tsp dried
1 teaspoon dried crushed red pepper
18 small lamb rib chops
3 tablespoons olive oil
- fresh rosemary sprigs, optional

How To Make pan-fried lamb chops with rosemary and garlic

Step 1

Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate.

Step 2

Cover and refrigerate at least 30 minutes and up to 4 hours.
Step 3

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.
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