Lamb Chops
Lamb Chops

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lamb chops. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Lamb Chops is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Lamb Chops is something which I have loved my whole life.

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To get started with this particular recipe, we must prepare a few components. You can have lamb chops using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Lamb Chops:
  1. Make ready 1-1/2 pound lamb chops (6)
  2. Get 1/2 stick butter
  3. Take 1/2 teaspoon salt
  4. Take 1/4 teaspoon ground black pepper
  5. Take 1 tablespoon rosemary infused oil see recipe
  6. Make ready 1/2 cup chopped olives mixed
  7. Take 1/2 cup Cabernet Sauvignon merlot

WATCH Watch how to make this recipe. In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt.. Season lamb chops with rosemary, salt, and pepper. Heat olive oil in a large skillet over medium heat.

Instructions to make Lamb Chops:
  1. Add oil to a hot pan, and sear on each side of chops 3 minutes
  2. Add butter, olives, and season the chops.
  3. Add merlot. Let simmer 10 minutes.
  4. Let rest 10 minutes covered.
  5. Serve I hope you enjoy!

While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. "I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner," Beth explains. Intensely flavorful, pan-fried lamb chops require minimal effort to taste amazing. Simply season them with salt, pepper, garlic, and rosemary, then quickly fry. Pan-fried lamb chops are surprisingly easy to make. It's one of those dishes that they serve you at restaurants, and it seems all fancy and complicated.

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