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Rosemary + garlic – perfect pairs with Brendan Pang | Kleenheat Kitchen

Try out Brendan Pang’s pan-fried lamb chops with rosemary and garlic marinade. It’s a classic pairing for reason. It’s Brendan’s take on his favourite
Sunday meal.

Serves: 4

Ingredients and preparation

  • 500g lamb chops, 2 ribs per chop
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 4 tablespoons extra virgin olive oil


  • In a small bowl, mix together rosemary, salt, pepper, garlic and 2 tablespoons of extra virgin olive oil. Rub this mixture onto the lamb chops until well coated. Cover and set aside at room
    temperature for 30 minutes.
  • Heat the remaining 2 tablespoons of extra virgin olive oil in a pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2 to 3 minutes per side too cook rare to medium-rare.
  • Transfer the lamb chops from the pan to a small baking dish, cover with foil and let sit for 5 to 10 minutes before serving. The lamb ribs should be medium-rare.

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