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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I got this recipe from Cooking Pleasures magazine. I've never made lamb before this, and let me tell ya - I'm hooked. This recipe is so savory yet so easy to make! I serve this with roasted red potatoes (done with onion soup mix and dill) and my homeade Tzasiki Sauce (#291455). Ingredients:
1 tablespoon minced garlic |
4 teaspoons soy sauce |
4 teaspoons red wine vinegar |
1 tablespoon extra virgin olive oil |
1 teaspoon extra virgin olive oil |
1 tablespoon lemon-pepper seasoning |
1/2 teaspoon dried marjoram |
2 lbs lamb loin chops (6 to 8 chops, 1 1/2 inches thick) |
Directions:
1. Combine garlic, soy sauce, vinegar, 1 tablespoon of the oil, lemon-pepper seasoning and marjoram in small bowl. Spoon over both sides of lamb chops. Marinate at room temperature 10 minutes or refrigerate up to 1 hour.
2. Heat reamaining 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Cook lamb chops, in batches if necessary, 6 to 8 minutes or until pink in center for medium-rare, turning once.
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