Pan Seared Rosemary Lamb Chops

We don’t eat a lot of red meat – I don’t tolerate it well. My nutritionist encouraged us to give lamb a try. I’ve wanted to try it but had no idea what it tasted like or how I would cook it. We picked up some chops at Whole Foods and just decided to sear them in the skillet, similar to a pork chop. They turned out great. They do have a distinct flavor but I think as long as you properly season or marinate it, the chops will taste less “meaty” if that makes sense. Rosemary is one of my favorite herbs and I thought it paired nicely with the lamb and the sides we fixed with it. We covered both sides of the meat as to make sure the flavors were completely absorbed. This makes 2 servings.

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2 lamb chops
1 tsp fresh rosemary, chopped
1 tsp roasted garlic, minced
¼ tsp thyme, chopped
½ tsp black pepper
½ tsp sea salt
1 Tbsp balsamic vinegar
1 Tbsp olive oil

  • Place lamb chops on a cutting board and gently pierce with a fork or knife in a few places.
  • In a small bowl, combine vinegar and oil. Dip the chops in the oil mixture.
  • Sprinkle the spices on both sides of each chop.
  • Place chops in a skillet over medium heat.
  • Drizzle any remaining oil mixture in the skillet. Cook lamb chops on each side for about 5-10 minutes, depending on how cooked you want the chops. I like mine well done so I cooked mine for a little longer. These were great served with some fresh asparagus and roasted potatoes.

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