These pan-seared lamb chops have a generous amount of garlic and rosemary, require one pan, take 10 minutes, and are eaten right off the bone. They're one of our favorite weeknight dinners!
Keyword: lamb chops, weeknight dinner
Servings: 16lamb chops
2racks fo lamb, cut into chops
3Tbsprosemary, finely chopped
salt + pepper
Rub lamb chops with olive oil and press garlic and rosemary mixture on either side of the chops.
In a non-stick skillet over medium-high heat (wait until pan is sizzling hot), place lamb chops tops side down first (fat side) to render the fat. Cook for 2-3 minutes. Flip lamb chops over on their side and cook for another 2-3 minutes. Flip on other side for same 2-3 minutes.
Remove from pan and enjoy!
For medium/medium-rare lamb chops, you'll definitely want to only cook for 2 minutes per side (total of 6 minutes). For medium to medium-well lamb chops, 3 minutes per side is perfect. Storage: Store lamb chops in refrigerator. They'll be good for 3-4 days.