Pan Fried Lamb Chops With Rosemary And Garlic Food

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LAMB CHOPS WITH GARLIC AND ROSEMARY



Lamb Chops with Garlic and Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings (1/2 cup sauce)

Number Of Ingredients 10

8 (6-ounce) loin lamb chops, fat trimmed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 cup dry red wine
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth, low-sodium canned
2 tablespoons unsalted butter, cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream

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



Pan-Fried Lamb Chops image

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

6 single-rib lamb chops (about 1/2-inch thick)
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary (or thyme)
1 tablespoon ghee (for frying)

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

PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC



Pan-Fried Lamb Chops with Rosemary and Garlic image

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

2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 teaspoon dried crushed red pepper
18 small lamb rib chop
3 tablespoons olive oil
Fresh rosemary sprigs (optional)

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 FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC



Pan Fried Lamb Chops With Rosemary and Garlic image

These easy lamb chops are just right for a quick dinner. Pair them up with mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir. From Bon Appetit.

Provided by lazyme

Categories     Lamb/Sheep

Time 22m

Yield 6 serving(s)

Number Of Ingredients 6

2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
1 teaspoon dry crushed red pepper
18 small lamb rib chops
3 tablespoons olive oil
fresh rosemary sprig (optional)

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.

Nutrition Facts : Calories 64.8, Fat 6.8, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 0.2

SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION



Seared Petite Lamb Chops with Rosemary Balsamic Reduction image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 hors d'oeuvres servings

Number Of Ingredients 12

2 tablespoons finely chopped parsley leaves
1 tablespoon finely chopped rosemary leaves
1 teaspoon minced garlic
Kosher salt
6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
2 tablespoons minced shallots
1 cup balsamic vinegar
1 large or 2 small rosemary sprigs
2 tablespoons butter
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
  • Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
  • Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
  • When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

QUICK AND EASY PAN SEARED LAMB CHOPS



Quick and Easy Pan Seared Lamb Chops image

Learn how to cook pan seared lamb chops with this easy recipe and video. These pan fried lamb chops are deliciously flavored with rosemary and garlic.

Provided by @MakeItYours

Number Of Ingredients 5

16 ounces lamb chops
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon fresh rosemary (y, minced or 1/2 teaspoon dried rosemary, minced)
1/2 teaspoon kosher salt

Steps:

  • Trim off any excess fat from the lamb chops, and set aside as you make your marinade. Make a marinade by placing in a small bowl two tablespoons of olive oil, minced garlic, rosemary, and juice of half of a lemon. Mix together well. Spread one half of the marinade over the lamb chops, flip the lamb chops over, and spread over the remaining marinade. While this is being prepared I like to oven roast some small red potatoes, with olive oil, rosemary, and kosher salt. For me, having these flavors mimicked in another part of the meal makes my dining all the more pleasurable.
  • Ideally, you should let the lamb chops marinade in this sauce for 30 minutes to an hour. Cover the lamb chops, and place into the refrigerator while the flavors mingle together.
  • When you are ready to cook heat a pan to medium-high heat, check to make sure the pan is hot (add a couple of drops of water, and if they sizzle and evaporate immediately, the pan is ready to use). Add about a tablespoon of olive oil to the pan, and add the lamb chops. Depending upon how thick your lamb chops are, each side should cook 3 to 5 minutes on each side. When the lamb is cooked on one side, flip over, and squeeze the remaining lemon half over the lamb, and season with kosher salt. Cook lamb to your desired doneness.

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