Combine first 8 ingredients in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 8 hours or overnight.
Preheat oven to 450°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove lamb from bag, and discard marinade. Sprinkle both sides of lamb evenly with salt and black pepper. Add half of lamb to skillet, and sauté for 2 minutes or until browned. Transfer lamb, browned side up, to a broiler pan coated with cooking spray. Repeat procedure with remaining lamb. Bake lamb at 450° for 6 minutes or until desired degree of doneness.
Another keeper. I marinated the chops overnight and grilled them on our Traeger BBQ. I wouldn't hesitate to serve these to guests and it was a nice, easy recipe. I served them with sauted green beans with hazelnuts (another CL recipe) and garlic couscous.
I followed the recipe as given and it got rave reviews. I served it with sugar snap peas and garlic grits. I especially liked the minimal effort to cook the chops as well as the clean up afterwards. It's definitely a keeper.
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