Fried Lamb Chops
Learn how to make fried lamb chops in the cast-iron skillet; it’s delicious and only takes about 10 minutes.
Servings: 2 -4 servings
Calories: 831kcal
Equipment
Ingredients
- 8 single-rib lamb chops Note 1
- 1 tablespoon olive oil
- 2 large garlic cloves Note 2
- sea salt fine and coarse
- freshly ground black pepper
Instructions
- Heat a large cast-iron skillet on medium-high heat.
- While the pan heats, peel the garlic cloves, but leave them whole.2 large garlic cloves
- Season the lamb chops with salt and pepper on both sides.8 single-rib lamb chops + sea salt + freshly ground black pepper
- Add the oil to the pan.1 tablespoon olive oil
- Cook fat side: Place the chops in the hot skillet on the narrow fat side and cook the fat for 2 minutes until quite a bit of the fat has been rendered.
- Add garlic cloves to the pan.
- Arrange the chops in the skillet on one side and cook for 3 minutes.
- Flip with tongs and cook the other side for another 2-3 minutes.
- Don’t overcook; check the internal temperature (Note 3).
- Rest the meat for 2-3 minutes, sprinkle with coarse sea salt, and coarsely ground black pepper. Serve immediately.
Notes
- Racks of lamb that are cut into single chops. You can buy them already cut, or you can cut them yourself. One individual rib weighs about 2.5 oz/ 75 g.
- Herbs: You can add one or two sprigs of fresh rosemary to the skillet when you add the garlic.
- Internal temperature for lamb chops before and after resting:
- Medium-rare: 130°F/55°C; after resting 140°F/60°C
- Medium: 150°F/65°C; after resting 160°F/71°C
- Well-done: 160°F/71°C; after resting 170°F/77°C
Nutrition
Serving: 2lamb chops | Calories: 831kcal | Carbohydrates: 1g | Protein: 91g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 298mg | Sodium: 326mg | Potassium: 1210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 8mg