Servings: 8
Calories: 262kcal
Equipment
- Cast iron skillet large, 8-10"
Ingredients
- 1 rack of lamb usually has 8 lamb chops
- 2 tablespoons olive oil divided
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried rosemary
- 2-3 sprigs rosemary optional, fresh rosemary to garnish
Instructions
- To slice the rack into individual lamb chops, simply guide your knife between each rib bone and cut straight down, separating one chop at a time. Continue until the entire rack is carved into individual chops, yielding about 8 chops.
- In a small bowl, combine the olive oil, salt, pepper, and dried rosemary.
- Rub this mixture onto both sides of each lamb chop until they are well coated.
- Next, heat a tablespoon of olive oil in a skillet over medium-high heat.
- Cook the lamb for 3-4 minutes on each side for medium-rare chops. For well-done chops, continue cooking in 2-minute intervals after the initial 4 minutes on each side, until they are no longer pink in the center.
- Garnish the finished lamb chops with fresh sprigs of rosemary, serve immediately, and enjoy!
Video
Nutrition
Calories: 262kcal | Carbohydrates: 0.1g | Protein: 9g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 47mg | Sodium: 180mg | Potassium: 120mg | Fiber: 0.04g | Sugar: 0.001g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 1mg
Save it so you can make it!Pin this recipe to remember it later.