Lamb chops don’t have to be expensive or hard to cook.  In fact, sirloin chops are usually lower in price than the little riblets or rib chops, and are super easy to make.

If you have a cast iron pan, that’s the best kind to use.  Either way, make sure your pan is good and hot before you put the chop in.

But that’s putting the cart before the horse (or lamb).  Here’s how you prep your little lamb chop:

Pan-Seared Lamb Chops

INGREDIENTS

4 sirloin lamb chops, about 1″ thick each

4 garlic cloves, smashed

salt and pepper

2 Tablespoons of fresh herbs (can be any kind – parsley, thyme, rosemary, marjoram)

1 Tablespoon olive oil

DIRECTIONS

Chop the herbs and mix with the mashed garlic and olive oil to make a paste.   Spread over both sides of the lamb chop.

Heat the pan over moderate heat until you feel the heat by holding your hand a few inches above the pan.

Put the chops in the pan and cook for 3 minutes on each side.

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Tags: easy and quick dinner, lamb chops, pan-seared lamb chop

This entry was posted on Saturday, October 10th, 2009 at 6:38 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.