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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi, says Marion Lowery of Medford, Oregon. For a special meal, the chops are wonderful with parsley rice, fruit cups, spinach salad and lemon tarts for dessert. Ingredients:
1 teaspoon each dried thyme, oregano and rosemary, crushed |
1/2 teaspoon salt |
1/2 teaspoon ground coriander |
1/4 teaspoon pepper |
dash paprika |
4 lamb rib or loin chops (about 1-1/4 inches and 6 ounces each) |
1/3 cup canola oil |
1/4 cup lemon juice |
3 bay leaves |
1 teaspoon grated lemon peel |
1 tablespoon butter, softened |
Directions:
1. In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub remaining herb mixture over both sides of lamb chops. In a large resealable plastic bag, combine the oil, lemon juice, bay leaves and lemon peel. Add chops; seal bag and turn to coat. Let stand for 5 minutes; drain.
2. In a large skillet, brown chops for 2 minutes on each side. Reduce heat to medium. Cover and cook for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with butter and sprinkle with reserved herb mixture. Yield: 4 servings.
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