Pan-Fried Lamb Chops with Rosemary and Garlic
Vicki Butts (lazyme)
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2 Tbspminced garlic
1 1/2 Tbspchopped fresh rosemary or 2 tsp dried
1 tspdried crushed red pepper
18 smalllamb rib chops
3 Tbspolive oil
·fresh rosemary sprigs, optional
How to Make Pan-Fried Lamb Chops with Rosemary and Garlic
- 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.
- Cover and refrigerate at least 30 minutes and up to 4 hours.
- 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.