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Herbed Lamb Chops Recipe

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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."

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 30 min.

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

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.
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.

Nutrition Facts: 1 lamb chop equals 291 calories, 22 g fat (5 g saturated fat), 75 mg cholesterol, 376 mg sodium, 2 g carbohydrate, 1 g fiber, 22 g protein.

Herbed Lamb Chops published in Quick Cooking March/April 2005, p52

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