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Pan-fried lamb chops Add to ...

I’m a big fan of lamb and picking up a couple of lamb chops can make for an easy and exciting weeknight meal. You can marinate them the night before or just an hour in advance. They take almost no time to cook.

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2 lamb chops, about 250-300 grams each, 3/4 inch thick

1/4 cup red wine

1/4 cup olive oil

1 sprig rosemary, leaves removed and finely chopped

1/2 teaspoon salt

3 cloves garlic, minced


Put the two 2 lamb chops into a large Ziploc bag with the red wine, olive oil, rosemary, salt and garlic. Leave in the fridge for an hour or overnight.

Heat a medium pan to high and remove the chops from the marinade and place into the hot pan. The lamb chops should not be touching. The oil in the marinade covering the chops should be enough for cooking but add a drizzle if the pan seems dry. 

Allow to cook for 2 minutes on the first side without moving the chops — you want to see the browning of the meat before you flip them. Cook for 1-2 minutes on the second side and remove to a clean plate to rest for 5 minutes.

You want your lamb medium in the middle and do not forget it will keep cooking even when removed from the pan.

If your lamb chops are thicker, you’ll need to cook them longer— a good rule of thumb is that you don’t want the flesh to be completely soft when you press on it (as when raw) but you do want some yield. It should not be completely firm or you risk overcooking your meat.

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