Recipe Provided ByAndrea Mathis
- 8 American lamb loin chops
- 3 cloves garlic (minced)
- 1/4 cup fresh rosemary (chopped)
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons grated parmesan cheese
- 3 tablespoons oil
- 1/2 cup sour cream
- 1/3 cup milk
- Salt & pepper to taste
Combine the rosemary, parsley, garlic, and parmesan cheese in a small bowl and generously season the lamb with half of the herb mixture on both sides.
Heat oil in a cast iron skillet, over medium to medium-high heat. Place lamb in the oil and cook for 4 minutes until the bottom side is golden brown and seared. Flip the lamb over and cook for another 4 minutes, or until desired doneness is achieved. Remove lamb from the skillet and let the meat rest for about 5 minutes.
Reduce heat to low and add in the sour cream, milk, and the rest of the herb mixture. Stir until creamy and combined. Return the lamb back to the skillet and spoon the creamy sauce over each lamb chop. Serve and enjoy!
Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.