Pan-Fried Lamb Chops with Rosemary and Garlic
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 1 teaspoon dried crushed red pepper
- Carbohydrate 1 g(0%)
- Cholesterol 195 mg(65%)
- Fat 95 g(146%)
- Fiber 0 g(1%)
- Protein 37 g(75%)
- Saturated Fat 40 g(199%)
- Sodium 144 mg(6%)
- Calories 1020
Preparation Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.
Preparation Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.
