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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Interesting concept from Mrs. William E. Park in the Fine Arts Cookbook II from the Ladies' Committee of the Museum of Fine Arts in Boston, MA. You can make this with either the loin or rib style lamb chop. Ingredients:
3 tablespoons flour |
1 teaspoon dry mustard |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon oregano |
1/4 teaspoon basil |
8 lamb chops, 1 inch thick |
Directions:
1. Mix together in a paper or plastic bag all the ingredients except the chops and blend well.
2. Add the chops, 2 at a time, until well coated.
3. Broil 3-4 inches from the heat, about 7 minutes on each side or until cooked as you like it.
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