Quick Easy Yummy Lamb Chops Food

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.

EASY LEMON-GARLIC LAMB CHOPS

Steps:

• Pre-heat a cast-iron/stainless steel pan over high heat.
• Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides.
• Place the lamb chops in the hot pan then sear for 2-3 minutes per side until golden brown.
• Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized.
• Remove from the pan and allow to rest for a few minutes before serving with lemon wedges.

QUICK & EASY YUMMY LAMB CHOPS

Steps:

• Place lamb chops on tray.
• Put 1/2 tablespoon of chosen topping on each chop and spread to cover.
• Put in oven at 180 degrees celcius for 15 mins.
• Also works well with beef steak, chicken breasts and turkey chops.

SIMPLE GRILLED LAMB CHOPS

Steps:

• Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
• Preheat an outdoor grill for medium-high heat.
• Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

CASSANDRA'S YUMMY LAMB CHOPS

Steps:

• Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
• Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
• Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.