Lamb Chops with Herbs
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- 2 clove(s) garlic
- 2 tablespoon(s) olive oil
- 1 1/2 teaspoon(s) fresh rosemary finely chopped
- 1 1/2 teaspoon(s) fresh thyme leaves finely chopped
- 1/4 teaspoon(s) kosher salt
- 1 pinch(s) black pepper
- 1 teaspoon(s) balsamic vinegar optional
- 8 whole(s) lamb loin or rib chops
- 1. On a cutting board, smash the garlic, drizzle it with a tiny bit of the oil, then chop and smash it up until it forms a sort of paste. Scrape it into a small bowl. Add the rosemary, thyme, salt, pepper, remaining oil and combine.
- 2. Add the balsamic vinegar if using. Combine.
- 3. Rub the mixture evenly over the lamb chops. Cover and refrigerate in a single layer for at least 30 minutes and as long as 4 hours. Take meat out of the refrigerate at least 30 minutes before you plan to cook it.
- 4. Preheat a grill pan or skillet over medium-high heat. Scrape some of the paste off of the chops. Cook the chops for 2 minutes on each side to brown. Reduce the heat to medium-low and cook until the desired degree of doneness (about 3 minutes more for medium rare depending on the size).
- 5. Set aside to rest for 5 minutes before serving.
This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.
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Lamb Chops with Herbs Recipe at a Glance
- COURSE: Main Dishes