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Epicurious

Pan-Fried Lamb Chops with Rosemary and Garlic

4.5

(39)

Image may contain Food and Pork
Photos by Charles Masters, Food Styling by Sue Li

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

Recipe information

  • Yield

    Serves 6

Ingredients

2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 teaspoon dried crushed red pepper
18 small lamb rib chop
3 tablespoons olive oil
Fresh rosemary sprigs (optional)

Preparation

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

    Step 2

    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.

TagsRosemaryHerbs & SpicesGarlicRoot VegetableVegetableLamb ChopLambMeatMainDinnerDairy FreeGluten FreeNut FreeKetoEasyWeeknight MealsFryBon Appétit

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