Real Recipes From Real Home Cooks ®

pan-fried lamb chops with rosemary and garlic

a recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

serves 6
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For pan-fried lamb chops with rosemary and garlic

  • 2 Tbsp
    minced garlic
  • 1 1/2 Tbsp
    chopped fresh rosemary or 2 tsp dried
  • 1 tsp
    dried crushed red pepper
  • 18 sm
    lamb rib chops
  • 3 Tbsp
    olive oil
  • fresh rosemary sprigs, optional

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

  • 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.
  • 2
    Cover and refrigerate at least 30 minutes and up to 4 hours.
  • 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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