Pan-Fried Lamb Chops with Rosemary and Shallots

These simple lamb chops are easy enough for a weeknight and elegant enough for a dinner party. Pair them with some roasted sweet potatoes and sautéed green beans. For an extra burst of flavor, try topping with roasted garlic.

Pan-Fried Lamb Chops with Rosemary and Shallots

Pan-Fried Lamb Chops with Rosemary and Shallots

Ingredients

  • 8 small lamb rib chops (about 1.5 lbs)
  • 4 shallots, minced
  • 2 sprigs fresh rosemary, chopped
  • 1/2 tsp crushed red pepper
  • 3 tbsp olive oil

Instructions

  1. Combine shallots, rosemary, and red pepper in small bowl. Rub about 1/2 tsp mixture over each side of the chop. Sprinkle chops with salt. Cover and refrigerate for at least 30 minutes.
  2. Heat oil in heavy, large skillet (or grill pan) over medium heat. Add chops to skillet. Cook to desired doneness, about 4 minutes per side for medium.
  3. Garnish with rosemary sprigs, if desired.
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