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Herbed Lamb Chops
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |