Pan-fried Lamb Chops

Name: Pan-fried Lamb Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Lamb loin (12 ribs) 1.8 lbs; Garlic 2 cloves; Rosemary to taste; Marjoram to taste; Extra virgin olive oil to taste; Maldon salt to taste; Fine salt to taste; Black pepper to taste

Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 10 min
Cook time: 10 min
Serving: 4 persone
Cost: Low
Note + the time for marinating the meat in the fridge (at least 10 min.)

PRESENTATION

Easy and quick to prepare, pan-fried lamb chops are a classic second course of home cooking! The pan-searing creates an irresistible golden crust, keeping the meat tender and juicy inside. Thanks to a brief marination, the lamb will be flavorful and aromatic, and with a few simple steps, you'll serve a dish that will win everyone over at the first taste. Serve the pan-fried lamb chops with a side of roasted potatoes or seasonal vegetables, such as simple sautéed artichokes... they will be perfect as a second course for the Easter menu or for everyday dinners!

If you're looking for more recipes with lamb chops, try also:

Baked lamb chops
Lamb chops with parmesan and parsley
Fried lamb chops
Lamb chops with pistachio crust
Marinated lamb chops with grilled vegetables

Looking for a first course to pair for a Roman-flavored menu? Try making the timeless original carbonara at home!

INGREDIENTS: Lamb loin 1.8 lbs (800 g) - (12 ribs); Garlic 2 cloves; Rosemary to taste; Marjoram to taste; Extra virgin olive oil to taste; Maldon salt to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pan-fried Lamb Chops

To prepare the pan-fried lamb chops, first cut the chops from the lamb rack by slicing the meat between each bone 1 2. Transfer the chops to a baking sheet 3.

Season with salt, pepper 4, oil 5, and rosemary 6.

Add the unpeeled garlic cloves 7 and mix with your hands to evenly season all the chops 8. Let marinate in the refrigerator for at least 10 minutes. Heat a non-stick pan, then place the chops in it 9.

Sear on medium-high heat for 4 minutes on one side and 6 minutes on the other 10. If necessary, turn the chops on the bone side to remove the reddish color 11. When nicely golden, transfer the chops to a rack 12 and let them rest for a few minutes.

Plate and finish with Maldon salt 13, a few marjoram leaves, and a drizzle of raw oil 14. The pan-fried lamb chops are ready to be served 15!

Storage

It is recommended to consume the pan-fried lamb chops immediately. If there are leftovers, you can store them in the refrigerator in an airtight container for up to 2 days. Before serving again, heat them in a pan over low heat with a drizzle of oil or a bit of butter to keep them tender.