Pan Seared Ontario Lamb2012-12-03
- Serves: 2
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
- 2 8 Ounce Ontario Lamb Chops
- 1 Sprig Fresh Rosemary
- 1 Sprig Fresh Sage
- 1 Sprig Fresh Parsley
- 1 Clove Garlic
- 3 Tablespoons Vegetable Oil
Wash the fresh herbs and peel the garlic clove. Pick the leaves from the herbs and finely chop with garlic. Mix with 2 tbsp vegetable oil.
Rub 1 tsp of above mixture onto each side of the lamb chops. Can be left over night to marinate.
Season both sides generously with salt and pepper.
In a large pan heat remaining vegetable oil until it starts to gently smoke. Carefully place chops, one a time, in the pan away from yourself so you don’t get splashed. Turn heat down to medium and cook until golden brown on one side (about 3 minutes), turn and repeat for other side.
Remove from pan and allow to rest in a warm area for 2 minutes on each side, this allows the juices to remain in the meat and not your plate.
Serve with broccoli and potatoes in centre of plate, chop on top, spoon on apple sauce and garnish with fresh rosemary. If you have a nice olive oil, drizzle a little on the chop and enjoy!