American Lamb

View Original

Pan-Fried American Lamb Chops with Fennel & Rosemary

Recipe provided by | Zestful Kitchen

Prep Time: 5 minutes Cook Time: 10 minutes

Serves: 4


INGREDIENTS

  • 3 tablespoons olive oil

  • 3 cloves garlic, smashed

  • 2 sprigs rosemary 

  • 1 teaspoon fennel seeds

  • 1 lemon, sliced

  • 8 American lamb rib chops, ¾- to 1-inch think, seasoned with salt and pepper

DIRECTIONS

Heat a large cast-iron skillet (12-inch) over medium heat for 5 minutes. Add oil, garlic, rosemary and fennel seeds and cook 1 minute.

Increase heat to medium-high; add rib chops in a single layer and cook until golden brown on first side, 1½–2 minutes. Move garlic and rosemary around the pan to avoid burning, setting on top of chops if needed. Flip chops and continue to cook until golden brown on second side, 1½–2 minutes more. 

If you have an instant-read thermometer, cook to desired doneness by temperature; insert the thermometer into the center of the meat, but not touching the bone (125°F for rare, 135°F medium-rare, and 140°F for medium).

Transfer chops to a serving platter and drizzle oil and spices over top. Add lemon slices to now-empty hot pan and sear for 1 minute on each side; add to platter with chops and serve.

See this content in the original post