Chef Ron Cook: Pan Seared Lamb Chops

Chef Ron Cook: Pan Seared Lamb Chops


2 tablespoons minced garlic

1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried

½ bell pepper (sliced)

1 scallion (sliced)

4 small lamb rib chops

3 tablespoons olive oil

½ red wine

3 Large mushrooms (sliced)

Fresh rosemary sprigs (optional)


1. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat.

2. Combine first 4 ingredients in pan. Sprinkle chops with salt

3. Add chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.

4. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.

5. Serve with your favorite side.

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