
Sautéed Lamb Chops

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Loin chops and rib chops are sautéed in the same way in a little oil over high heat. The thinner the chop, the higher the heat needs to be. That way the chop browns before it overcooks. For an elegant effect, french the bones on rib chops the same way you french the ribs on a rack of lamb. Makes 4 main-course servings.
ingredients
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serves: 4
8 loin lamb chops (or rib lamb chops, trimmed of excess fat)
Salt
Pepper
3 tablespoons olive oil
Nutrition Facts
Sautéed Lamb Chops
Servings Per Recipe: 4
Amount per Serving
Calories: 90
- Total Fat: 10.1 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0.2 mg
- Total Carbs: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 0 g
preparation

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