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April 4, 2023

Pan-Fried American Lamb Chops with Fennel & Rosemary

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Recipe Provided By
"Zestful Kitchen "
Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Servings

4

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic, smashed
  • 2 sprigs rosemary 
  • 1 teaspoon fennel seeds
  • 1 lemon, (sliced)
  • 8 American lamb rib chops, 3/4 - to 1-inch think, (seasoned with salt and pepper)

Directions

Heat a large cast-iron skillet (12-inch) over medium heat for 5 minutes. Add oil, garlic, rosemary and fennel seeds and cook 1 minute.

Increase heat to medium-high; add American lamb chops in a single layer and cook until golden brown on first side, 1 1/2–2 minutes. Move garlic and rosemary around the pan to avoid burning, setting on top of chops if needed. Flip chops and continue to cook until golden brown on second side, 1 1/2–2 minutes more. 

If you have an instant-read thermometer, cook to desired doneness by temperature; insert the thermometer into the center of the meat, but not touching the bone (125 degrees F for rare, 135 degrees F medium-rare, and 140°F for medium).

Transfer chops to a serving platter and drizzle oil and spices over top. Add lemon slices to now-empty hot pan and sear for 1 minute on each side; add to platter with chops and serve.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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