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
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.