Pan Seared Lamb Chops with Rosemary and Garlic

May 19, 2018 • 0 comments

Pan Seared Lamb Chops with Rosemary and Garlic
Relax on the back porch for a nice meal. These rib chops have simple ingredients and are super fast to cook. Enjoy!
  • Prep Time: minutes
  • Cook Time: minutes
  • Servings: 2


  • (1 fist full, peeled and chopped) garlic
  • (1.5 lbs) Lamb Rib Chops
  • (1/4 cup, leaves removed from stems) rosemary
  • (1-2 tablespoons) coconut oil
  • (to taste) Salt and Pepper


Pre-heat oven to bake at 400.
In a mini food processor, pulse the rosemary and garlic until finely minced.
In a small skillet, saute the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside.
Rinse lamb under cool water.
Pat dry on either side with a paper towel.
Heat an oven-safe skillet over medium-high heat, adding 1 tablespoon of coconut oil to the pan.
Sprinkle both sides of the chops with salt and pepper.
Sear chops 2 minutes a side.
Top chops with garlic and rosemary, and place in the oven.
Bake for 2 minutes, remove from oven and serve.

Recipe adapted from Primal Palate

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