Pan-Fried Lamb Chops with Rosemary and Garlic

Ingredients for Pan-Fried Lamb Chops with Rosemary and Garlic

• 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

• 45ml olive oil

• Fresh rosemary sprigs (optional)

How to make Pan-Fried Lamb Chops with Rosemary and Garlic

Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoons 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.