Pan Fried Lamb Chops With Rosemary and Garlic |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons minced garlic |
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary |
1 teaspoon dry crushed red pepper |
18 small lamb rib chops |
3 tablespoons olive oil |
fresh rosemary sprig (optional) |
Directions:
1. Combine first 3 ingredients in small bowl.
2. Rub about 1/4 teaspoon mixture over each side of each chop.
3. Sprinkle chops with salt; place on plate.
4. Cover and refrigerate at least 30 minutes and up to 4 hours.
5. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat.
6. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.
7. Transfer to platter; cover with foil.
8. Repeat with remaining oil and chops.
9. Garnish platter with rosemary sprigs, if desired.
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