Pan-Fried Lamb Chops with Rosemary and Garlic
- For 6 People
2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 teaspoon dried crushed red pepper
18 small lamb rib chop
3 tablespoons olive oil
Fresh rosemary sprigs (optional)
- Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
- Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare or cook as desired. Transfer to platter; cover with foil. Garnish platter with rosemary sprigs, if desired.