- 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
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.