Herbed Lamb Chops
Quick Cooking
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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."
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: 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 rib lamb chops (about 1-1/4 inches)
- 1/3 cup vegetable 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: 2 servings.