While the lamb chops from Beth Tomlinson of Morgantown, West Virginia do make for an upscale meal, they are really fast and easy. “I tend to make them for special occasions, although they are quick enough for a nice weeknight dinner,” Beth explains. The chops are perfectly seasoned with rosemary and thyme and have a fabulous presentation sure to impress guests.
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 8 lamb loin chops (1 inch thick and 6 ounces each)
- Combine the rosemary, thyme, salt and pepper. Pour oil over both sides of chops; rub with herb mixture.
- In a large skillet, cook chops over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.
Originally published as Rosemary Lamb Chops in Simple & Delicious March/April 2007, p19
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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