Easy Pan Fried Lamb Chops Food

PAN-FRIED LAMB CHOPS

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.

PAN FRIED LAMB CHOPS RECIPE

Steps:

• Allow lamb chops to come up to room temperature before cooking.
• Add salt and pepper to both sides of the chops.
• Heat a skillet to Medium heat on your stove top.
• Stand the chops up, fat edge down, in the heated skillet.
• Let them cook for about 2 to 3 minutes.
• Lay chops down on the flat side, cook for 3 to 4 minutes.
• Flip chops over, continue to cook until done.
• Chops are done when internal temperature reaches 145F degrees.
• Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.
• Enjoy!

EASY PAN-FRIED LAMB CHOPS

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.

PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC

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.

PAN-GRILLED LAMB SHOULDER CHOPS

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

PAN-SEARED LAMB CHOPS

Steps:

• Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

LAMB CHOPS FRIED IN PARMESAN BATTER

Steps:

• Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
• Pour enough oil in a skillet to come 1/4 inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.

PAN FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC

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.