Easiest Way to Make Yummy Pan Fried Lemon and Garlic Lamb Chops

Pan Fried Lemon and Garlic Lamb Chops. Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs, spices and garlic on both sides. Flip the lamb chops onto the fat side and allow to sear until the fat has started to render and has caramelized. Transfer the chops to plates, leaving the garlic in the skillet.

Combine extra virgin olive oil, lemon juice, lemon zest, garlic, sea salt, turmeric powder, and dried oregano to form a paste. Rub this marinade paste all over the lamb. Heat coconut oil in a large skillet over medium heat. You can cook Pan Fried Lemon and Garlic Lamb Chops using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pan Fried Lemon and Garlic Lamb Chops

1. You need 8 of half-inch-thick lamb loin chops (about 2 lbs).
2. It's of Salt and freshly ground pepper.
3. You need of Dried thyme.
4. You need 3 tablespoons of extra virgin olive oil.
5. It's 10 of small garlic cloves (halved).
6. You need 3 tablespoons of water.
7. Prepare 2 tablespoons of fresh lemon juice.
8. Prepare 2 tablespoons of minced parsley.
9. You need of Crushed red pepper flakes.

Sprinkle chops with salt; place on plate. In a very large skillet, heat the olive oil until shimmering. Heat two tablespoons olive oil in a large frying pan set over medium-high heat. When oil is hot, take lamb chops out of the bag, shake off any excess liquid, and add to the hot skillet.

Pan Fried Lemon and Garlic Lamb Chops step by step

1. Trim fat from the lamb chops. Season with salt and pepper and sprinkle lightly with thyme..
2. In a large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat (adjust cooking time for well done or if chops are thicker than 1/2"). Transfer the chops to plates, leaving the garlic in the skillet..
3. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately..

Allow lamb chops to come up to room temperature before cooking. Add salt and pepper to both sides of the chops. Heat a skillet to Medium heat on your stove top. Stand the chops up, fat edge down, in the heated skillet. Reduce the heat to low and add the butter, garlic, and fresh herbs to the pan.