Pan-Fried American Lamb Chops with Fennel & Rosemary
June 5, 2020
Just one of the many benefits of using a cast iron pan is the impressive golden brown color that you can achieve on your lamb chop. Plus, we love the addition of seared lemon slices in this recipe!
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Directions
1Heat a large cast-iron skillet (12-inch) over medium heat for 5 minutes. Add oil, garlic, rosemary and fennel seeds and cook 1 minute.
2Salt and pepper lamb rib chops to taste.
3Increase heat to medium-high; add rib chops in a single layer and cook until golden brown on first side, 1½–2 minutes. Move garlic and rosemary around the pan to avoid burning, setting on top of chops if needed. Flip chops and continue to cook until golden brown on second side, 1½–2 minutes more.
4If you have an instant-read thermometer, cook to desired doneness by temperature; insert the thermometer into the center of the meat, but not touching the bone (125°F for rare, 135°F medium-rare, and 140°F for medium).
5Transfer chops to a serving platter and drizzle oil and spices over top. Add lemon slices to now-empty hot pan and sear for 1 minute on each side; add to platter with chops and serve.
Recipe and photographs courtesy of the American Lamb Board and Zestful Kitchen
