Lamb is actually not my thing, but this sure does look good.
PAN FRIED LAMB CHOPS
4-6 lamb rib chops, ½-inch thick
Marinade:
4 cloves garlic, crushed
¼ c. olive oil
2 TB balsamic vinegar
1 TB fresh lemon juice
1 TB dried rosemary
1 tsp. lemon zest
½ tsp. salt
¼ tsp. freshly cracked black pepper
Place chops in a shallow dish. In a mixing bowl combine marinade ingredients well; pour over chops. Allow to marinate 4 hours or overnight.
Over medium-high heat, warm skillet. Brown lamb chops 3-4 minutes. Turn, basting with marinade as needed. Continue cooking 3-4 minutes to bring to desired doneness. Serves 2.
8 comments:
I don’t really care for lamb either, but Dd’s lamb chops sure looks delicious!
Izsmom
I always say no to lamb too but past couple of years, I've been trying a little and I think now lamb doesn't have that weird taste anymore. Maybe the way they are raised or the preparations have really addressed it. Before you had to smother in mint jelly (a whole other story) or some other strong flavor.
This really looks good!
v
it does look ono!
Mmmmm. I LOVE lamb!
It does, yah!
Back in the day when my father-in-law used to cook lamb, I could smell it from the driveway.
Different from the regular herb-crusted look.
I should try again.
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