These simple and satisfying lamb chops are perfect for dinner any night of the week.
Martha Stewart Living Television
- 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.
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