Pan-fried lamb rib chops with garlic and rosemary

These pan-fried lamb chops have a melt-in-the-mouth texture and an amazing flavour. With my simple garlic and rosemary marinade you can make them at home any night of the week.

📝 Ingredients

• 1 pound / 450 grams lamb rib chops (6 to 8 chops)
• 2 tablespoons olive oil
• 1 teaspoon crushed garlic (or more to your own taste)
• 1 sprig fresh rosemary
• 1/2 teaspoon salt (or to your own taste)

👨‍🍳 Instructions

1. 1Using a sharp knife, carefully remove the layer of fat from the side of the chop.
2. 2Strip the leaves from a sprig of rosemary and chop them coarsely.
3. 3Combine the chopped rosemary, olive oil and garlic and rub it well into the lamb rib chops. Optionally sprinkle the lamb with salt. Arrange the chops in a shallow dish, cover with plastic wrap and leave in the refrigerator for at least half an hour to marinate.
4. 4Optional. Cut the lamb fat into one-inch pieces and place it in a dry frying pan.
5. 5Optional. Cover the pan with a lid and fry over low heat for about 30 minutes until the fat has rendered. Stir occasionally. Remove the pieces of fat from the oil and discard them. Use the rendered lamb fat to cook the chops.
6. 6Remove the lamb from the marinade and place the chops in a hot frying pan. Allow the chops to fry for between 3 and 5 minutes per side until they are brown on the underside.
7. 7Turn the chops and continue to fry for another 3 to 5 minutes, or until your preferred level of 'doneness' is reached.
8. 8Transfer the chops to a plate or serving dish and allow them to rest for 5 minutes. Serve the chops hot with your choice of potato and/or vegetable side dishes.