Pan Fried Lemon and Garlic Lamb Chops
Pan Fried Lemon and Garlic Lamb Chops

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, pan fried lemon and garlic lamb chops. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Easy lemon garlic lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast. I make it with garlicky buttered green beans.just a little note if you are making a larger serving I heat oven and keep chops warm in there. Inherently flavorful, lamb chops require minimal effort to taste good.

Pan Fried Lemon and Garlic Lamb Chops is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Pan Fried Lemon and Garlic Lamb Chops is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have pan fried lemon and garlic lamb chops using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Pan Fried Lemon and Garlic Lamb Chops:
  1. Make ready 8 half-inch-thick lamb loin chops (about 2 lbs)
  2. Prepare Salt and freshly ground pepper
  3. Make ready Dried thyme
  4. Prepare 3 tablespoons extra virgin olive oil
  5. Take 10 small garlic cloves (halved)
  6. Take 3 tablespoons water
  7. Make ready 2 tablespoons minced parsley
  8. Get Crushed red pepper flakes

Heat a large sauté pan over a medium heat. The turmeric and the garlic add such a great flavor to this dish, and they are a delicious combo along with the lemon. Place lemon grass marinade in a large shallow pan. Add lamb chops, spooning marinade all over the meat to ensure each chop is well coated.

Instructions to make Pan Fried Lemon and Garlic Lamb Chops:
  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.

Place lemon grass marinade in a large shallow pan. Add lamb chops, spooning marinade all over the meat to ensure each chop is well coated. Lamb chops: I used bone-in lamb loin chops because they fit well in the pan although you could also use lamb rib chops if that's what you have available. Butter: The butter adds such wonderful flavor to the crust that develops on the lamb chops. Garlic: Smash some fresh garlic cloves to add to the pan.

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