ラム肉はフライパンで簡単！ラムチョップ 
Easy Pan-Fried Lamb Chops
Highly recommended for those on a diet! Lamb and rosemary are a perfect match, and these lamb chops are easy to make in a pan!
About this recipe
Lamb is top-notch in supporting fat burning with its high L-carnitine content. It also contains vitamins B₂, B₆, and B₁. The fats in lamb are not easily absorbed by the body, and it's rich in minerals like iron and zinc. Perfect for those watching their diet!
Easy Pan-Fried Lamb Chops
Highly recommended for those on a diet! Lamb and rosemary are a perfect match, and these lamb chops are easy to make in a pan!
About this recipe
Lamb is top-notch in supporting fat burning with its high L-carnitine content. It also contains vitamins B₂, B₆, and B₁. The fats in lamb are not easily absorbed by the body, and it's rich in minerals like iron and zinc. Perfect for those watching their diet!
Cooking Instructions
- 1
Bring the lamb chops to room temperature and lightly pound them with a meat tenderizer.
- 2
Generously season with salt and pepper.
- 3
Lightly chop the fresh rosemary and thinly slice the garlic.
- 4
Place the lamb chops, rosemary, garlic, and olive oil in a zip-top plastic bag, gently massage, and let sit for 10–30 minutes.
- 5
You can leave it in the refrigerator overnight, but be sure to bring it back to room temperature before cooking to avoid undercooking!
- 6
Remove the lamb chops and cook them in a heated pan.
- 7
Once browned, flip them over, add all the remaining oil from the bag, and cook over medium heat until the garlic is colored. *For medium-rare.
- 8
If you prefer well-done, cover the pan with a lid, turn off the heat, and let it sit for 5–10 minutes to achieve your desired doneness.
- 9
Plate the lamb chops, pour the remaining sauce from the pan over them, and enjoy.
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