Pan-fried lamb chops with rosemary and garlic

21 min 4 servings
  • 8 lamb chops, fat trimmed
  • 3 cloves garlic, peeled and finely chopped
  • 1 tbsp. fresh rosemary, finely chopped
  • Juice of one lemon
  • Lurpak liquid
  • 2 tbsp. Dijon mustard
Pan-fried lamb chops with rosemary and garlic

Preparation

In a large bowl, add the garlic, lemon zest, rosemary and lemon juice.

Add the lamb chops and season with salt and black pepper.  Stir until all the ingredients are combined.

Heat a large sauté pan over a medium heat.  Add the Lurpak liquid and when it starts bubbling add the lamb chops and cook for about 3 minutes on each side or until just pink in the centre. 

Brush with the Dijon mustard and serve immediately.

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