Pan-Fried Lamb Chops with Rosemary and Garlic
- 500g lamb chops, 2 ribs per chop
- 2 tablespoons fresh rosemary, finely chopped
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 4 tablespoons extra virgin olive oil
In a small bowl, mix together rosemary, salt, pepper, garlic and 2 tablespoons of extra virgin olive oil. Rub this mixture onto the lamb chops until well coated. Cover and set aside at room temperature for 30 minutes.
Heat the remaining 2 tablespoons of extra virgin olive oil in a pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side for a rare to medium-rare doneness.
Transfer the lamb chops from the pan to a small baking dish, cover with foil and let sit for 5 to 10 minutes before serving. The lamb ribs should be medium-rare.
If your mouth’s watering and imagination is running wild – head along to the Kleenheat Kitchen at the 2019 Perth Garden Festival for more flavour combinations from our guest chefs plus tips for growing top-notch produce at home.
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