Pan Sautéed Lamb Chops With Rosemary Recipes

PAN-FRIED LAMB CHOPS

Steps:

• Sprinkle the lamb chops with kosher salt, pepper, garlic powder, and dried rosemary.
• Heat a large cast-iron skillet over high heat, about 3 minutes. Add the ghee and brush to coat.
• Add the lamb chops. Depending on their thickness, cook them for 2-3 minutes on each side, aiming for an internal temperature of 135 degrees (medium-rare).
• If the chops are thicker than 1/2-inch (some are 3/4-inch thick), cook the edges too for about 1 minute, especially the edge with the strip of fat.
• Remove the cooked chops to a platter, loosely cover them with foil, and allow them to rest for 5 minutes before serving.

PERFECTLY PAN-SEARED ROSEMARY LAMB CHOPS

Steps:

• Mince 3 tbsp. rosemary and 2 tbsp. of garlic. Place 6 lamb rib chops in a large, sealable bag with minced rosemary, 2 oz. olive oil, minced garlic, 1 tsp. salt and ½ tsp. pepper. Massage the bag slightly to make sure the chops are equally covered in the marinade. Refrigerate for at least 1 hour.
• Once lamb has marinated, use a paper towel to blot lamb chops and brush off some of the garlic and rosemary. You don't want too much of it still stuck to the meat or it may char as it sears.
• Add 1 tbsp. olive oil to the pan, and turn the heat to MEDIUM-HIGH. Allow the pan to get very hot, about 1-2 minutes. Place lamb chops in the oil, at least an inch apart, and allow them to sear without moving or flipping for 3 minutes. Then, carefully flip them to the other side.
• Use a meat thermometer to check for doneness. If you want your chops to be RARE, the temperature should be 120 F. If you want them to be MEDIUM RARE, the temperature should be 125 F. If you want them MEDIUM, the temperature should be 135 F. And for WELL DONE, 145 F. If after the chops have been in the pan for 6 minutes, and you want them to be more fully cooked, turn the heat to MEDIUM-LOW, flip them, and allow them to cook for just 1 minute on each side, flipping until they reach your desired temperature. Serve right after removing from pan.
• In a food processor, add 1 cup fresh mint, 1 tbsp. pistachios, 5 tbsp. olive oil, 1½ tsp. white balsamic vinegar and 1 tsp. freshly grated parmesan. You should have about 3 tbsp. mint-pistachio pesto.

ROSEMARY LAMB CHOPS

Steps:

• Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture. , In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• 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 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.

PAN FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• 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 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.
• Transfer to platter; cover with foil.
• Repeat with remaining oil and chops.
• Garnish platter with rosemary sprigs, if desired.

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE

Steps:

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

LAMB CHOPS WITH GARLIC AND ROSEMARY

Steps:

• Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
• Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
• Serve 2 chops per person with the sauce.

PAN-SEARED LAMB CHOPS

Steps:

• Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

SAUTéED LAMB CHOPS WITH RAMPS, ANCHOVY, CAPERS AND OLIVES

Steps:

• Season chops on both sides with salt and pepper, sprinkle with rosemary, and set aside for 15 to 20 minutes.
• Put a large sauté pan or skillet over medium-high heat. Add olive oil and swirl to coat bottom of pan. When oil is hot, add chops in one layer, without crowding. (If necessary, use two pans or work in batches.)
• Cook chops until nicely browned on first side, about 4 to 5 minutes. (Maintain brisk heat, but adjust if they seem to be browning too quickly.) Flip chops and cook to medium-rare, until red juices rise on surface, 2 to 3 minutes more. Remove chops to a serving platter and keep warm.
• Return pan to stovetop over medium-high heat. Add a little olive oil if pan looks dry, then add shallot and cook until lightly browned, about 2 to 3 minutes. Add anchovies, mashing them with the back of a spoon, to combine.
• Add chopped ramps (or garlic, if using), capers, olives and red pepper and stir to incorporate shallot mixture. Raise heat to high and add white wine. Cook rapidly until reduced by half. Add chicken broth and simmer until slightly thickened, about 5 minutes. Stir in lemon juice and zest and turn off heat.
• Meanwhile, roughly chop reserved green ramp tops, if using, and mix with chopped parsley. Stir parsley mixture into sauce. Spoon sauce generously over lamb chops and serve.

SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)

Steps:

• Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
• Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
• Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
• Add chops and reduce heat to medium.
• Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
• Transfer each chop to a serving plate.
• Divide arugula between plates and drizzle with the remaining teaspoons of oil.

PAN-SAUTéED LAMB CHOPS WITH ROSEMARY

Steps:

• 1. Prepare the yogurt cheese and the ginger-garlic paste. Then, in a spice or coffee grinder, grind together the peppercorns, cloves, green. cardamom pods, and black cardamom seeds. Remove to a small nonstick skillet and mix in the ground coriander, cumin, cinnamon, nutmeg, and salt. Roast, stirring and shaking the skillet, over medium heat until the spices are a few shades darker and fragrant, about 2 minutes.2. In a bowl, mix together the yogurt cheese (or sour cream), ginger-garlic paste, rosemary, roasted spices, and oil.3. Place the lamb chops in a non-reactive bowl. Add the yogurt mixture and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.4. Leaving the marinade behind, transfer the chops to a large nonstick skillet and cook, turning once or twice over medium-high heat, until completely dry and well-browned, about 10 minutes.5. Mix about 1 cup water to the reserved marinade and add it to the skillet. Cover and cook over medium heat until the chops are very tender with a thick sauce clinging to them, about 30 minutes. Transfer to a serving dish, garnish with scallion greens and rosemary sprigs, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ROSEMARY LAMB CHOPS WITH SWISS CHARD AND BALSAMIC SYRUP

Steps:

• Make syrup:
• Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
• Sauté chard:
• Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
• Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
• Broil chops while chard cooks:
• Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.