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
Herbed Lamb Chops
Herbed Lamb Chops
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 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 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
Directions
- 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.
Nutrition Facts
1 each: 291 calories, 22g fat (5g saturated fat), 75mg cholesterol, 376mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 22g protein.
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