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!
Prep Time14 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner
Cuisine: American
Keyword: lamb chops, weeknight dinner
Servings: 16lamb chops
Ingredients
2racks fo lamb, cut into chops
4tablespoonolive oil
6clovesgarlic, minced
3tablespoonrosemary, finely chopped
salt + pepper
Instructions
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!
Notes
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.