Lamb chops cooked in a pan

Ingredients and recipe for pan-fried lamb, a very simple second meat dish to prepare.

Today we offer you the recipe for preparing a delicious second course of pan-fried lamb chops. This dish can be prepared in a very short time and in no time you can serve the succulent and delicious ribs. Sheep meat has been consumed since ancient times and in our culinary tradition lamb is the basic ingredient of many typical recipes.

Among these, the lamb cooked in the Apulian style, the breaded ribs cooked in the oven and fried, the Sardinian lamb and, last but not least, the Cacciatora stew deserve to be remembered.

Preparing lamb in a pan

1. Take the ribs, rinse them and pat them dry with kitchen paper.
2. Peel the garlic and brown it in a pan with the oil, heat well then add the chops and rosemary.
3. Now let's see how to cook lamb in a pan: brown for two minutes on one side, turn and brown on the other side too.
4. When the meat is well sealed , add the white wine and cook until the alcohol has evaporated.
5. Continue cooking over low heat just long enough to allow the liquid that has formed to dry .
6. Season with a little salt, remove the garlic and serve immediately with a side of vegetables or roast potatoes. Enjoy your meal!

Alternatively you can prepare all the recipes with lamb that we have collected for you!

storage

We recommend storing the second course of meat in the fridge for a maximum of 1-2 days , in a special container with a lid. We do not recommend freezing in the freezer.