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Lemon Herb Lamb Chops
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1/4 cup olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 lamb loin chops (1 inch thick and 6 ounces each)
In a large resealable plastic bag, combine the first eight
ingredients; add the chops. Seal bag and turn to coat; refrigerate
for at least 2 hours or overnight. Drain and discard marinade.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |