Garlicky Lamb Chops
When you need a super fast weeknight dinner, lamb chops are the way to go. They are quick to make and just as easy as pork chops! These are amped up with the addition of fresh rosemary and garlic. What could be better? Be sure to let them rest at least 5 minutes before digging in, that way all those delicious juices will be locked into the meat, rather than dripping down your chin.
When you’re shopping for your chops you’ll usually see two types loin and rib chops. Loin chips will resemble a mini T-bone steak while rib chops are often cut to leave the bone on and exposed. We like to call this bone the best natural eating utensil. Just pick up a chop by the bone and go to town, no forks necessary. If you have leftovers, store your lamb chops in an air tight container in the fridge for up to 4 days.
Ingredients
- 1/4 c. freshly chopped rosemary
- 5 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 2 lb. small lamb chops, trimmed of fat
- 1 tbsp. extra-virgin olive oil
Directions
- On a large plate, combine rosemary and garlic and season with salt and pepper. Press lamb chops into mixture and set aside.
- In a large skillet over medium heat, heat oil. Working in batches, cook lamb until nicely browned, about 3 to 4 minutes per side. Let rest 5 minutes before serving.
Recipe and photo from www.delish.com
