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pan fried lamb chops recipe with rosemary and olives

Pan Fried Lambs Chops Recipe with Rosemary & Olives


  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Cuisine: French

Description

Pan Fried Lamb Chops with Rosemary and Olives | These delicious lamb chops are marinated in citrus and rosemary and pan seared to perfection. They’re topped with a mixed olive tapenade for a easy, yet unique meal. #dairyfree #lambchops


Scale

Ingredients

For the lamb chops:

  • 8 lamb chops
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 1 tablespoon garlic
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon fennel seeds
  • 1 teaspoon lemon zest
  • 1 teaspoon coarse salt

For the tapenade:

  • 1 1/4 cups pitted Castelvetrano olives, finely chopped
  • 3/4 cup pitted Kalamata olives, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers
  • 1/2 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice

Instructions

  1. In a large bowl, mix together the marinade ingredients. Add lamb chops and marinade for at least 1 hour.
  2. In a separate bowl, mix together the tapenade ingredients. Set aside or refrigerate until ready to use.
  3. Heat a large skillet to medium-high. Add 1 tablespoon olive oil. Pat lamb chops dry and add to pan.
  4. Cook lamb chops for about 3 – 4 minutes per side (for medium-rare).
  5. While the lamb chops are still in the pan, add 1/4 cup prepared tapenade and deglaze the pan.
  6. Remove lamb chops and garnish with olive tapenade before serving.

Keywords: dairy free, easy, healthy, gluten free

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