Just one of the many benefits of using a cast iron pan is the impressive golden brown color that you can achieve on your lamb chop. Plus, we love the addition of seared lemon slices in this recipe!
Prep Time5 minsCook Time10 minsTotal Time15 mins
3 tbsp olive oil
3 garlic; smashed
2 rosemary
1 tsp fennel seeds
1 lemon; sliced
8 American lamb rib chops; 3/4 - 1 inch thick
salt and pepper; to taste
1Heat a large cast-iron skillet (12-inch) over medium heat for 5 minutes. Add oil, garlic, rosemary and fennel seeds and cook 1 minute.
2Salt and pepper lamb rib chops to taste.
3Increase heat to medium-high; add rib chops in a single layer and cook until golden brown on first side, 1½–2 minutes. Move garlic and rosemary around the pan to avoid burning, setting on top of chops if needed. Flip chops and continue to cook until golden brown on second side, 1½–2 minutes more.
4If you have an instant-read thermometer, cook to desired doneness by temperature; insert the thermometer into the center of the meat, but not touching the bone (125°F for rare, 135°F medium-rare, and 140°F for medium).
5Transfer chops to a serving platter and drizzle oil and spices over top. Add lemon slices to now-empty hot pan and sear for 1 minute on each side; add to platter with chops and serve.
Recipe and photographs courtesy of the American Lamb Board and Zestful Kitchen
Ingredients
3 tbsp olive oil
3 garlic; smashed
2 rosemary
1 tsp fennel seeds
1 lemon; sliced
8 American lamb rib chops; 3/4 - 1 inch thick
salt and pepper; to taste
Directions
1Heat a large cast-iron skillet (12-inch) over medium heat for 5 minutes. Add oil, garlic, rosemary and fennel seeds and cook 1 minute.
2Salt and pepper lamb rib chops to taste.
3Increase heat to medium-high; add rib chops in a single layer and cook until golden brown on first side, 1½–2 minutes. Move garlic and rosemary around the pan to avoid burning, setting on top of chops if needed. Flip chops and continue to cook until golden brown on second side, 1½–2 minutes more.
4If you have an instant-read thermometer, cook to desired doneness by temperature; insert the thermometer into the center of the meat, but not touching the bone (125°F for rare, 135°F medium-rare, and 140°F for medium).
5Transfer chops to a serving platter and drizzle oil and spices over top. Add lemon slices to now-empty hot pan and sear for 1 minute on each side; add to platter with chops and serve.
Pan-Fried American Lamb Chops with Fennel & Rosemary
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