Lamb Chops with Lemon
By á-4922
Rate this recipe
4.9/5
(9 Votes)
Ingredients
- 3 cloves garlic, smashed
- 2 lemons, halved and thinly sliced
- 1/2 cup extra-virgin olive oil
- 6 sprigs mint, leaves torn
- 4 large sprigs rosemary, leaves torn
- 16 baby lamb chops (2 1/2 to 3 pounds), bones frenched
- 2 teaspoons paprika
- Kosher salt and freshly ground pepper
Details
Preparation
Step 1
Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.
You'll also love
- Egg and Spinach Quiche Cups 4.9/5 (9 Votes)
- Double Mushroom Soup 4.5/5 (38 Votes)
- Aunt Ruth's famous Cherry Slush 4.5/5 (38 Votes)
- Fried Pineapple Rings 4.4/5 (45 Votes)
- Cheddar, Jalapeno & Bacon Dip 4.5/5 (38 Votes)
- Red Wine Braised Short Ribs 4.4/5 (42 Votes)
- Sweet Potato Tots with... 4.8/5 (20 Votes)
- Foolproof Lemon Meringue Pie 4.5/5 (35 Votes)
Review this recipe