Easiest Way to Cook Tasty Pan Fried Lemon and Garlic Lamb Chops

Pan Fried Lemon and Garlic Lamb Chops. Trim fat from the lamb chops. 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.

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. Pan-fried lamb chops are surprisingly easy to make. Pan Fried Lemon and Garlic Lamb Chops very diverse and own ideal flavor that unique. Few types of Pan Fried Lemon and Garlic Lamb Chops recipes are also sufficient simple to process and do not take long. Even though not everyone likes Pan Fried Lemon and Garlic Lamb Chops food, now few people are getting attached and like the sundry Pan Fried Lemon and Garlic Lamb Chops foods on hand. This can be visible than the number of restaurants that supply Pan Fried Lemon and Garlic Lamb Chops as one of the dishes. You can have Pan Fried Lemon and Garlic Lamb Chops using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pan Fried Lemon and Garlic Lamb Chops

1. You need 8 of half-inch-thick lamb loin chops (about 2 lbs).
2. Prepare of Salt and freshly ground pepper.
3. Prepare of Dried thyme.
4. Prepare 3 tablespoons of extra virgin olive oil.
5. Prepare 10 of small garlic cloves (halved).
6. It's 3 tablespoons of water.
7. It's 2 tablespoons of minced parsley.
8. It's of Crushed red pepper flakes.

It's one of those dishes that they serve you at restaurants, and it seems all fancy and complicated. Single-rib lamb chops: I usually buy them at Whole Foods at the meat counter, although I often spot them at the supermarket too. Tender and juicy, these lamb chops perfect for. 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.

Pan Fried Lemon and Garlic Lamb Chops instructions

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..

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. Add the lamb chops and season with salt and black pepper. Stir until all the ingredients are combined. Heat a large sauté pan over a medium heat.

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