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Pan Seared Lamb Chops ~ Rich and Savory

Connie Taylor
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Servings 3 -4 servings

Ingredients
  

  • 6 lamb chops
  • extra virgin olive oil for the marinade and for coating the pan
  • 1 cloves of garlic minced
  • 1 sprig of rosemary leaves removed and finely chopped
  • 1 small bunch of fresh thyme finely chopped
  • 1 small sprig of fresh oregano finely chopped
  • 1 lemon zested and juice reserved
  • 1 medium onion sliced
  • 2 tbsp white wine vinegar for deglazing the pan
  • salt and freshly ground black pepper to taste

Instructions
 

  • Place the chops in a zip top bag along with two tablespoons of olive oil, the garlic, herbs, lemon zest, onion and juice from half the lemon.
  • Marinate in the refrigerator for 1 hour.
  • Take the chops out of the fridge and allow them to come to room temperature. (About 15 minutes)
  • Heat a large skillet on med/hi. Coat the pan with the olive oil.
  • When the oil is hot but not smoking, add the chops without the onion.
  • Sear both sides of the chops for about five minutes. Salt and pepper to taste.
  • Add the onions to the pan and cook for two minutes.
  • Remove the chops and allow them to rest.
  • Add the white wine vinegar and the rest of the lemon juice to the pan to deglaze. Salt and pepper the juices in the pan to taste.
  • Pour the onion/sauce mixture over the chops and serve.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com