Pan Fried Lemon and Garlic Lamb Chops

Name: Pan Fried Lemon and Garlic Lamb Chops
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 half-inch-thick lamb loin chops (about 2 lbs); Salt and freshly ground pepper; Dried thyme; 3 tablespoons extra virgin olive oil; 10 small garlic cloves (halved); 3 tablespoons water; 2 tablespoons fresh lemon juice; 2 tablespoons minced parsley; Crushed red pepper flakes

Niki Freeman @nikifreeman

Florida

This easy lamb chop recipe comes together in under a half hour, complete with a pan sauce. The sizzled garlic cuts through the richness of the lamb, and pairs perfectly with lemon and parsley in the sauce.
#nikicuisine

Recipe inspiration: Food and Wine

Niki Freeman @nikifreeman

Florida

Recipe inspiration: Food and Wine

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Ingredients

30 mins

4 servings

8half-inch-thick lamb loin chops (about 2 lbs)
Salt and freshly ground pepper
Dried thyme
3 tablespoonsextra virgin olive oil
10small garlic cloves (halved)
3 tablespoonswater
2 tablespoonsfresh lemon juice
2 tablespoonsminced parsley
Crushed red pepper flakes

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Steps

30 mins

1

Trim fat from the lamb chops. Season with salt and pepper and sprinkle lightly with thyme.
2

In a large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat (adjust cooking time for well done or if chops are thicker than 1/2"). Transfer the chops to plates, leaving the garlic in the skillet.
3

Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

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Niki Freeman @nikifreeman

on March 11, 2021 15:52

Florida

A home cook with a passion for cooking and creating in my kitchen. I enjoy making soups, curries, stir-fries, pasta dishes, English roast dinners and the challenge of creating new meals using whatever is in the fridge and pantry. Asian, Indian, Mediterranean and Middle Eastern cuisines are among my favorites. Anything spicy. I prefer savory over sweet and rarely eat desserts. Avid collector of recipe books and dishes!http://www.instagram.com/nikifreemanhttp://www.facebook.com/nikicuisine