PAN FRIED LAMB CHOPS
If you have 30 minutes and a few simple ingredients, you can serve juicy, aromatic lamb chops whenever a craving strikes! They're weekday simple and dinner party elegant.
Provided by Marissa Stevens
Categories Main Course
Time 28m
Number Of Ingredients 6
Steps:
- In a small bowl, stir together 3 tablespoons of the olive oil, rosemary, garlic, salt and pepper. Spoon mixture evenly over both sides of lamb chops. (You can do this up to 4 hours ahead.)
- Heat a large skillet (ideally cast iron) over medium-high heat until hot. Pour in remaining tablespoon of olive oil and swirl to coat. Add lamb chops in a single layer and cook 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare.
- Transfer lamb chops to platter and let rest 5 minutes before serving.
Nutrition Facts : Calories 255 kcal, Carbohydrate 1 g, Protein 23 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 372 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-FRIED LAMB CHOPS
Lamb chops are inherently flavorful and require minimal effort to taste amazing. Simply season them with salt, pepper, garlic, and rosemary, then quickly pan-fry.
Provided by Vered DeLeeuw
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Sprinkle the lamb chops with kosher salt, pepper, garlic powder, and dried rosemary.
- Heat a large cast-iron skillet over high heat, about 3 minutes. Add the ghee and brush to coat.
- Add the lamb chops. Depending on their thickness, cook them for 2-3 minutes on each side, aiming for an internal temperature of 135 degrees (medium-rare).
- If the chops are thicker than 1/2-inch (some are 3/4-inch thick), cook the edges too for about 1 minute, especially the edge with the strip of fat.
- Remove the cooked chops to a platter, loosely cover them with foil, and allow them to rest for 5 minutes before serving.
Nutrition Facts : ServingSize 2 chops (4 oz, boneless, cooked), Calories 350 kcal, Carbohydrate 0.1 g, Protein 25 g, Fat 27 g, SaturatedFat 12 g, Sodium 442 mg
EASY PAN-FRIED LAMB CHOPS
Pan-Fried Lamb Chops are flavorful, juicy, and absolutely mouthwatering. You'll be surprised at how easy they are to prepare!
Provided by Natalya Drozhzhin
Categories Meats
Time 18m
Number Of Ingredients 6
Steps:
- In a small bowl combine the finely chopped garlic with the oil and rosemary.
- Coat the sides of the lamb chops with the garlic mixture. Cover with plastic wrap and let them marinate in the fridge for at least 30 minutes (up to 5 hours).
- Preheat your skillet on high heat. Remove all seasoning from the lamb chops and season them with salt and pepper. Cook them for about 4 minutes on each side, or until your preferred doneness.
- Remove from the skillet and garnish with rosemary. Serve them with your favorite sides.
Nutrition Facts : Calories 642 kcal, Carbohydrate 2 g, Protein 68 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 224 mg, Sodium 1989 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LAMB CHOPS WITH ROSEMARY AND GARLIC
Lamb chops are such a simple and satisfying meal. Marinate them in rosemary and garlic, sear them quickly on the stovetop, and dinner is served. Great for a romantic date night or a dinner party.
Provided by Elise Bauer
Categories Dinner
Time 50m
Yield 3
Number Of Ingredients 6
Steps:
- Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
- Rest the chops: When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.
Nutrition Facts : Calories 506 kcal, Carbohydrate 1 g, Cholesterol 138 mg, Fiber 0 g, Protein 43 g, SaturatedFat 17 g, Sodium 1530 mg, Sugar 0 g, Fat 37 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
LAMB CHOPS WITH GARLIC AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings (1/2 cup sauce)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
- Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
- Serve 2 chops per person with the sauce.
Nutrition Facts : Calories 488 calorie, Fat 27 grams, SaturatedFat 11 grams, Carbohydrate 2 grams, Protein 48 grams
PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC
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.
Categories Garlic Lamb Sauté Low Carb Quick & Easy Rosemary Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- 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.
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