This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi. For a special meal, serve with parsley rice, fruit cups, spinach salad and lemon tarts.—Marion Lowery, Medford, Oregon
1 teaspoon each dried thyme, oregano and rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
4 lamb rib or loin chops (about 1-1/4 inches and 6 ounces each)
1/3 cup canola oil
1/4 cup lemon juice
3 bay leaves
1 teaspoon grated lemon zest
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 shallow dish, combine the oil, lemon juice, bay leaves and lemon zest. Add chops 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Top with butter and sprinkle with reserved herb mixture.