Pan-seared Lamb Chops

Pan-seared lamb chops are a rich and succulent dish, ideal for a family Sunday or a special occasion. Here is how to prepare it Italian style:

Ingredients

• 4 beautiful lamb chops
• 2 cloves of garlic
• Sprigs of fresh rosemary
• Salt and pepper to taste
• Extra virgin olive oil
• White wine (optional, for deglazing)
• Lemon juice (optional, for a touch of acidity)

Preparation

1. First, make sure that the lamb chops are at room temperature before you start cooking.
2. Heat a large pan and add a drizzle of extra virgin olive oil.
3. Crush the garlic cloves with the flat side of a knife and remove the peel. Add them to the pan along with a few sprigs of fresh rosemary to flavor the oil.
4. When the oil is hot and the aromas start to release, place the lamb chops in the pan. Let them brown well on both sides, to seal the juices inside the meat.
5. At this point, lower the flame and continue to cook for a few minutes, depending on the desired degree of doneness (rare, medium-rare, or well done).
6. During cooking, if you wish, you can deglaze with a bit of white wine, which will add depth to the taste and further soften the meat.
7. Season the lamb chops with salt and pepper to taste while they cook.
8. Once cooked, you might squeeze some lemon juice over the lamb to give it a touch of freshness.
9. Let the lamb rest for a couple of minutes before serving, so the juices redistribute within the meat.

Remember that lamb is a meat with a distinctive taste, and it is important not to cover its unique flavor with overly strong spices.

Fun Facts

Lamb is a meat traditionally linked to holidays, especially Easter, and in the Mediterranean, it is often cooked with aromatic herbs like rosemary, which enhance its flavor. In the Anglo-Saxon world, it is sometimes served with a mint sauce.