Pan Fried Lamb Chops with Garlic and Herbs

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In the late 80s and early 90s I used to go to a lot of cocktail parties in conjunction with my job.  I remember that every now and then I was thrilled to be offered little tiny lamb chops.  They were passed on a platter, and you just took one, held it like a lollipop and munched away.  They were delicious, and surprisingly,  not messy at all.  This recipe is how I imagine they were prepared.  I buy my lamb chops at Costco—they are good and more affordable than those at my grocery store.  They are also a little bit (but not much) larger than those I was served at that long-ago party—and I don’t serve them as an appetizer—they are a centerpiece main course.  For a light spring dinner, serve these with roasted red potatoes and asparagus.

Pan Fried Lamb Chops with Garlic and Herbs

Serves 4

Ingredients:

8 lamb chops (buy a rack and cut into singles)
¼ cup olive oil, plus 2 tablespoons
1 teaspoon Dijon mustard
3 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons, fresh thyme, chopped
Freshly ground pepper
Kosher salt

Preparation:

Whisk together the olive oil, mustard, garlic, rosemary and thyme.  Dry the chops with a paper towel and lay them in a glass dish.  Pour the oil mixture over and let marinate for a few hours in the refrigerator, turning occasionally.

Heat 2 tablespoons of olive oil in a large skillet.  Remove the lamb chops from the marinade and salt and pepper them lightly on both sides.  Sauté them for a minute or two on each side, until they have a nice brown outside, but are still pink inside.

Remove from the pan and serve immediately.

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6 Responses to Pan Fried Lamb Chops with Garlic and Herbs

  1. Bill Norman says:

    Yum. yum! The tantalizing picture of the pan-fried lamb chops still have us drooling. Do you do carry out?

    All the best,
    Bill & Betty

  2. Susan says:

    No, but I have been known to carry on from time to time…

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