- Difficulty: easy
- Dose: 4 people
- Preparation time: 15 MIN
- Cooking time: 10 MIN
- Calories per serving: 570 Kcal
At one-time meat, main courses were considered a rarity on the everyday table, where unique dishes such as legume soups prevailed, but now that meat is eaten more often, creative ideas are needed to vary the repertoire of main courses of meat. Easy, fast, and time-saving, the lamb chops in the pan are a real joker of quality cuisine and quite fast.
In a few minutes, you will make a second dish of meat for true connoisseurs, without an excessive investment of energy, moreover, with a few simple ingredients, you will obtain delicious lamb chops in a pan. Ideal when ideas are scarce and you need a recipe to reinvent the usual cut of meat, which can be cooked in a flash, both nutritious but at the same time tantalizing the palate.
Simple but delicate, suitable for the whole family but also refined when needed, the lamb chops in a pan are very suitable for all lovers of the Italian rustic tradition, revisited with an air of originality.
Preparation
- Prepare a marinade: peel the garlic and mash it, transfer it to a bowl with the oil, vinegar, bay leaf, sage and salt.
- Put the cutlets to marinate with the prepared herbs for 2 hours covered and at room temperature.
- Heat the oil in a pan, transfer the cutlets, season with salt, season with a handful of pepper and fresh rosemary and let them brown over high heat, on both sides, brush with the marinade, lower the heat and leave cook for about 10 minutes.
- When the meat is ready, serve it hot, sprinkled with the cooking sauce.
Advice
For even softer cutlets, you can flour them and brown them in oil in which you have browned a clove of garlic. Deglaze with the white wine, add salt and cook. Serve the meat with chopped parsley.
