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Brendan Pang: rosemary + garlic

It's a classic pairing for reason. Here's Brendan's take on his favourite Sunday meal.

Pan-Fried Lamb Chops with Rosemary and Garlic
Serves 4


  • 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.

Kleenheat exclusive – 50% off Perth Garden Festival tickets

We’ve dug up a great deal! Kleenheat customers can enjoy 50% off PGF tickets by simply selecting the Kleenheat member special when placing an order online. Order your tickets.