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Herbed Lamb Chops

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

In a small bowl, combine the seasonings; set aside 1/4 teaspoon. Rub

Printed from tasteofhome.com Nov 19, 2008

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Herbed Lamb Chops cont.

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.