These simple and satisfying lamb chops are perfect for dinner any night of the week.
- Servings: 4
Source: Martha Stewart Living, April 2001
- 4 rib lamb chops, 3/4 inch thick
- 1 teaspoon finely chopped rosemary, plus sprigs for garnish
- Coarse salt and freshly ground pepper
- 1 tablespoon olive oil
Season lamb chops with rosemary, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chops; cook until brown on the bottom, 4 to 5 minutes. Turn and cook until a meat thermometer reads 130 degrees (for medium-rare) and chops are evenly browned, 3 to 4 minutes more. Serve garnished with rosemary sprigs.