Pan-Fried Garlic Rosemary Lamb Chops
Cooking Time:
15 mins
Level:
Easy
These pan-fried garlic rosemary lamb chops are simple, flavourful, and perfect for a family dinner. The lamb is seasoned with garlic, rosemary, salt, black pepper, and a thin coating of flour to help create a golden outside while keeping the meat tender inside. This is a practical home-kitchen recipe, cooked in a frying pan without needing the oven.
Ingredients
Servings: 2–3
- 6–8 lamb chops
- 2 cloves garlic, finely chopped or crushed
- 1 teaspoon dried rosemary, or 1 tablespoon fresh rosemary, chopped
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon plain flour
- 1 tablespoon olive oil, for seasoning
- 1–2 tablespoons olive oil, for frying
Season the lamb chops
Take the lamb chops out of the fridge and let them sit at room temperature for a short while if you have time. Add garlic, rosemary, salt, black pepper, 1 tablespoon olive oil, and plain flour. Mix well until the lamb chops are lightly coated.
Let them rest briefly
Let the seasoned lamb chops rest for 15–20 minutes if possible. This helps the flavour settle. If you are in a hurry, you can cook them straight away.
Heat the pan
Heat a frying pan over medium-high heat. Add 1–2 tablespoons olive oil. When the oil is hot, place the lamb chops in the pan in a single layer.
Pan-fry the lamb chops
Cook the lamb chops for about 5–7 minutes on one side, then turn them over and cook the other side. Turn once more if needed, until both sides are golden and the meat is cooked through.
Check and serve
Home pans can heat unevenly, so check the thickest lamb chop, especially one from the centre of the pan. Cut into it to see if it is cooked to your liking. If the centre piece is cooked, the pieces near the edge are usually cooked too. Serve hot.