Pan Fried Lemon and Garlic Lamb Chops
Pan Fried Lemon and Garlic Lamb Chops

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, pan fried lemon and garlic lamb chops. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides. Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized. Great recipe for Pan Fried Lemon and Garlic Lamb Chops. This easy lamb chop recipe comes together in under a half hour, complete with a pan sauce.

Pan Fried Lemon and Garlic Lamb Chops is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Pan Fried Lemon and Garlic Lamb Chops is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook pan fried lemon and garlic lamb chops using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Pan Fried Lemon and Garlic Lamb Chops:
  1. Get 8 half-inch-thick lamb loin chops (about 2 lbs)
  2. Prepare Salt and freshly ground pepper
  3. Take Dried thyme
  4. Take 3 tablespoons extra virgin olive oil
  5. Take 10 small garlic cloves (halved)
  6. Make ready 3 tablespoons water
  7. Make ready 2 tablespoons minced parsley
  8. Make ready Crushed red pepper flakes

Tip: You can buy individual lamb rib chops, but I often buy lamb rib roasts (typically much less expensive per pound) and divide the individual chops with a very sharp knife. Fresh Garlic: look for heads of garlic that are firm and compact with plump cloves. Heat a skillet to Medium heat on your stove top. Stand the chops up, fat edge down, in the heated skillet.

Instructions to make Pan Fried Lemon and Garlic Lamb Chops:
  1. Trim fat from the lamb chops. Season with salt and pepper and sprinkle lightly with thyme.
  2. In a large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat (adjust cooking time for well done or if chops are thicker than 1/2"). Transfer the chops to plates, leaving the garlic in the skillet.
  3. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

Heat a skillet to Medium heat on your stove top. Stand the chops up, fat edge down, in the heated skillet. Reduce the heat to low and add the butter, garlic, and fresh herbs to the pan. Sprinkle the lamb chops with kosher salt, pepper, garlic powder, and dried rosemary. Add the ghee and brush to coat.

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