Lammkoteletts aus der Pfanne

Zutaten

• 8 lamb chops (3/4 inches thick)
• 4 tablespoons olive oil (divided)
• 1 tablespoon finely chopped fresh rosemary (dried rosemary is not a good substitute here)
• 3 cloves garlic (minced)
• 1 teaspoon kosher salt
• freshly ground black pepper (to taste)

Zubereitung

1. 1

   In a small bowl, stir together 3 tablespoons of the olive oil, rosemary, garlic, salt and pepper. Spoon mixture evenly over both sides of lamb chops. (You can do this up to 4 hours ahead.)

2. 2

   Heat a large skillet (ideally cast iron) over medium-high heat until hot. Pour in remaining tablespoon of olive oil and swirl to coat. Add lamb chops in a single layer and cook 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare.

3. 3

   Transfer lamb chops to platter and let rest 5 minutes before serving.