Lamb Chops with Fresh Herbs

Lamb Chops with Fresh Herbs

Lamb Chops with Fresh Herbs

Lamb Chops with Fresh Herbs

     For those of you who say they don’t like lamb… well maybe you don’t.  But chances are if you think you don’t… you probably have had overcooked lamb!  One word for overcooked lamb… NASTAY!!!!!  This recipe for lamb is so easy and quick it can literally be thrown together in just a few minutes.

Ingredients List:

Olive oil spray

6 to 8 bone in lamb chops, depending on the number you’re serving.  They usually average about 4 to 5 ounces each.

Olive oil for drizzling

Balsamic vinegar for drizzling

Kosher salt

Fresh cracked black pepper

Garlic powder

Onion powder

3 to 4 springs of fresh rosemary

5 to 6 springs of fresh thyme

Approximately 1/4 cup of white wine


Cooking Instructions:

Coat the bottom of a 13 inch cast-iron skillet with olive oil spray.  Place the skillet in a cold oven and preheat the oven to 425°.  While the oven is preheating,  season the chops.  Drizzle all sides of the chops with the olive oil. Next, drizzle on the balsamic.  Turn the chops making sure they are coated well with the balsamic and olive oil.  Season both sides of the chops with the salt, pepper, garlic powder, and onion powder.  When oven has reached 425° remove the skillet to the stovetop.  Turn the burner on high heat.  Add the lamb chops to the hot skillet and let them sear for three minutes.  After three minutes turn the chops over.  Let them sear for another two minutes.  At the one minute mark,  toss in the fresh herbs and pour in the white wine.  After the two minutes return the skillet to the hot oven.  Cook the chops for exactly 3 minutes.  These chops are going to be rare but not overly rare.  Go ahead and remove the chops to the serving plates.  Spoon a little bit of the pan juices over the chops.  Serve with a fresh garden salad and a side of seasoned pasta!!!


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