- prep 10 min cook 14 min
- serves 4
This recipe for delicious marinated lamp chops can be prepared grilled or pan-broiled according to the recipes below.
- 3 tablespoons vegetable oil
- 1 teaspoon grated lemon zest
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary, crumbled
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 lamb shoulder chops 3/4-inch thick (about 1 1/2 pounds), trimmed of excess fat
- 1 lemon, cut into 8 wedges
How to make it About 25 minutes
Nutritional Information(per serving)
- Calories: 261
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 75mg
- Sodium: 334mg
- Carbs: 2g
- Protein: 23g
- Fiber: 0g
Use four 1- to 1 1/2-inch-thick loin or rib chops. In a heavy skillet over moderately high heat, heat 1 teaspoon olive oil for 30 to 45 seconds. Add chops and brown well on both sides, turning once halfway through. Cook 8 to 9 minutes total for medium-rare, 10 to 12 minutes for medium, or 12 to 15 minutes for well done. Remove chops from the skillet and keep warm. To drippings in the skillet, add 1/2 cup chicken stock or water and 2 to 3 tablespoons balsamic vinegar. Cook for 1 minute over high heat stirring to loosen brown bits. Pour over lamb chops and serve. Makes 4 servings.
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