While many families’ Easter celebrations may be simpler this year, there’s no reason you can’t still prepare a meal steeped in tradition.

Lamb has been an Easter favorite for centuries, and this no-fuss recipe from the American Lamb Board is sure to provide a flavorful meal. With less time spent in the kitchen, you can put the focus back on enjoying time with family.

Pan-fried Lamb Chops

12 lamb chops, about 1½” thick
1½ teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
2 tablespoons grapeseed or canola oil
½ cup fresh parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
1-2 medium garlic cloves, minced
1 teaspoon lemon zest
¼ teaspoon Dijon mustard
3 tablespoons extra virgin olive oil

Preheat oven to 400°, and heat a large pan over high heat until very hot. Season lamb chops on both sides with 1 teaspoon kosher salt and ¼ teaspoon ground black pepper.

Once the pan is hot, add grapeseed or canola oil. Sear the lamb in batches, making sure not to overcrowd the pan. Cook lamb for 2 minutes on the first side, then flip and cook 1 minute more. Transfer cooked lamb to a rimmed baking sheet.

While the lamb is cooking, make a sauce with the remaining ingredients. In a small bowl, combine parsley, oregano, garlic, lemon zest, mustard, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Drizzle in extra virgin olive oil, then whisk to combine ingredients.

Place 1 teaspoon of sauce on top of each lamb rib chop, then roast in the oven for 2-4 minutes, or until the internal temperature reaches 130° for medium rare or 150° for medium. Allow lamb to rest for at least 5 minutes before serving.

Source: American Lamb Board