Lamb Chops Sizzled with Garlic
Lamb Chops Sizzled with Garlic might be just the main course you are searching for. One serving contains 810 calories, 38g of protein, and 71g of fat. For $5.97 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 1376 foodies and cooks. It is brought to you by Food and Wine. Head to the store and pick up crushed red pepper, water, lamb loin chops, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is awesome. Similar recipes are Sizzled masala lamb with chopped salad, Garlic Sizzled Mushrooms, and Mackerel with sizzled garlic, ginger & tomatoes.
Servings: 4
Ingredients:
Pinch of crushed red pepper
Pinch of dried thyme
10 small garlic cloves, halved
8 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons minced parsley
Salt and freshly ground pepper
3 tablespoons water
Equipment:
frying pan
Cooking instruction summary:
Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.
Step by step:
1. Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering.
2. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat.
3. Transfer the chops to plates, leaving the garlic in the skillet.
4. Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute.
5. Pour the garlic and pan sauce over the lamb chops and serve immediately.
Nutrition Information:
covered percent of daily need
