Easy Pan Fried Lamb Chops are quickly seared in a cast iron skillet, then drizzled with garlic butter sauce for a mouthwatering restaurant quality dinner at home in 30 minutes.
Preheat large cast iron skillet on medium heat, add 1 tablespoon olive oil and rosemary. Cook for 2 minutes or until rosemary is crispy and brown, stirring often. Remove rosemary from a skillet and discard.
Add 4 lamb chops and pan fry for 3 minutes per side. Transfer to a platter, cover with foil and pan fry remaining 4 chops. Transfer to a platter. Drain and discard fat.
Store leftover lamb chops in an airtight container or tightly wrapped in plastic wrap for 4 days. Reheat in a hot skillet for a few minutes per side to get those crispy edges again.