Almost-Like-Paris Lamb Chops

We learned this simple-yet-elegant way to prepare lamb chops at a class in a busy Paris neighborhood. The preparation adapts well to pork chops and elevates a weeknight meal into something special.

Almost-Like-Paris Lamb Chops

Course: Main Course
Cuisine: French
Keyword: dinner, garlic, Lamb, lamb chops, rosemary, sauteed

Ingredients

  • 8 3 oz. Lamb chops (rib)
  • 2 Tbsp. Rosemary, fresh (chopped)
  • 3 cloves Garlic (sliced like coins)
  • 2 tsp. Olive oil
  • 1 Tbsp. Butter
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper

Instructions

  • Sprinkle lamb chops on both sides with salt and pepper.
  • Gently press chopped rosemary and garlic slices onto each side of the lamb chop. (Alternate method: Place rosemary sprigs and garlic slices on top of lamb chops in skillet, as shown in photo.)
  • Heat olive oil in non-stick skillet over medium heat. Add butter and heat until melted. Swirl to combine.
  • Add lamb and cook approximately three (3) minutes on each side or until it reaches desired level of doneness.
  • Remove lamb from skillet and let it rest for about five (5) minutes before serving.

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