How To Cook Lamb Cutlets With Rosemary
Take lamb out of fridge 30 minutes prior to cooking to bring to room temp.
How to cook lamb cutlets with rosemary. Ingredients 1 pound lamb rib chops 2 tablespoons minced fresh rosemary 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 garlic clove minced 4 tablespoons extra virgin olive oil divided. Combine the olive oil garlic and rosemary in a small bowl. Once all chops are in turn heat down to.
Cook for about three minutes on each side the meat should still be slightly pink on the inside. Heat a large skillet over high heat no oil needed. Pick up a chop scrape off excess bits of garlic it burns and let excess oil drip off.
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