Pan Fried Lamb Chops

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Juicy, easy to prepare, and, most of all, mouthwatering, these pan-fried lamb chops, or lamb lollipops, are made with just a few ingredients and a hot searing pan.

Ingredients

2 pounds rack of lambs, separate right between the bones
1 tablespoon rosemary, cut into small pieces
2 tablespoons Italian flat leaf parsley, finely chopped
3 garlic cloves, finely chopped
1 tablespoon olive oil
salt and pepper, to taste

US - Metric

Instructions

Pat the chops dry and let them rest with sprinkled salt, pepper, rosemary and 1 teaspoon of the chopped garlic.
In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops, the parsley and remaining garlic.
Cook, turning twice until desired doneness. 3 to 4 minutes per side.

Equipment

Skillet

Notes

Take your lamb out of the refrigerator at least thirty minutes before cooking it. You want your meat to be at room temperature. This will promote a perfect sear.
Do not overcrowd the skillet. Cook in two batches if you must, or have two skillets going at once, not difficult to do, but just keep a watchful eye on the skillets.
Once the chops are in the skillet, do not touch them until ready to turn them. The more you touch or move your meat, the less of a beautiful seared crust it will form, and the longer it will take to cook, as movement halts the cooking process.
If you have a full rack, slice in between each bone while the rack is still partly frozen or very cold. This will ensure the perfect cut for your lamb chops. This secret was shared with me by my butcher and a chef.
By letting your lamb chops rest with the seasoning, garlic, and rosemary, you allow them to infuse the chops with lots of flavor.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.