Pan-Fried Lamb Chops with Rosemary and Garlic


Is it me or Greek Easter actually fell on the day of Catholic Easter? I am so confused! I was under the impression that the Greeks celebrated Christmas with the catholic world, and Easter with Russian Orthodox church. Anyhow, I was inspired to cook lamb chops that I served with tzatziki and a side of fresh green salad with feta.

This is a very basic recipe for lamb chops if you want something just a little bit different from your regular salt and black pepper. It is based on a recipe from Bon Appetit cookbook.

Makes 2 servings


  • 4 medium cloves garlic, minced or pressed
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1/2 teaspoon dried crushed red pepper
  • 4 tablespoons olive oil
  • juice of half a lemon
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste
  • 8 lamb chops
  • 3 tablespoons olive oil
  • fresh rosemary sprigs (optional)


Combine the first 7 ingredients in a medium bowl. Roll the chops in the mixture rubbing it all over. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Heat 1 1/2 tablespoons oil in a heavy large skillet over medium heat. Add 4 chops to the skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.


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