Pan Seared Garlic & Herb Lamb Chops | No Oil | No Oven | No Grill | Juicy Lamb Chops | Lamb Chops

lamb chops

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are lower in cost and calories while still providing a rich flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine can be a cost-effective alternative to butter.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: herbes de Provence

Herbes de Provence is a blend that can substitute for fresh herbs.

Prepare lamb chops by seasoning both sides with 1 tablespoon salt and 0.5 teaspoon black pepper.

Sprinkle 1 tablespoon dried rosemary and 1 tablespoon dried thyme on both sides of the lamb chops.

Add 4-5 cloves of grated garlic on top of the seasoned lamb chops and rub the spices into the meat thoroughly.

Cover the seasoned lamb chops and refrigerate for at least 2 hours, or overnight for better results.

After marinating, heat a heavy frying pan over high heat until hot.

Place the lamb chops in the pan, ensuring they do not overlap, and cook for 5-6 minutes on each side until the color changes.

Once the lamb chops are browned, add 1 cup of hot water to the pan and mix it slightly to incorporate any spices stuck to the bottom.

Cover the pan and reduce the heat to medium, cooking for 35-45 minutes until the lamb is tender and separates from the bone.

Check the lamb chops after 30-45 minutes; they should be soft and the water should have mostly evaporated.

Remove the lamb chops from the pan and let them rest for 5 minutes before serving.

Garnish with chopped green onions and lemon wedges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens