|
Yields: 5 servings Prep time: 1 hr Cook time: 12 min |
Ingredients: • 8 lamb chops • 4 tablespoons olive oil • 8 cloves crushed garlic • 1 teaspoon of pepper • 1 tablespoon fresh mint (minced) • 1 tablespoon fresh rosemary (minced) • 1 tablespoon fresh parsley (minced) • 1 tablespoon fresh oregano (minced) • 2 tablespoons butter |
TOOLS NEEDED: 3.Clad Ceramic Coated Tri-Ply Sauté (5 QT.)
1.Add minced herbs and crushed garlic to small bowl with 2 tablespoons of olive oil for the marinade. Mix well.
2. Arrange lamb chops in a shallow dish and thoroughly rub both sides with the marinade.
3. Place in the refrigerator for at least 1 hour.
4. After the chops are done marinating, heat 2 tablespoons of olive oil and 2 tablespoons of butter in your Sauté skillet over medium heat.
5. Once butter is melted, increase heat to medium-high and add in the lamb chops. (You might want to cook them in 2 batches.)
4. After the chops are done marinating, heat 2 tablespoons of olive oil and 2 tablespoons of butter in your Sauté skillet over medium heat.
5. Once butter is melted, increase heat to medium-high and add in the lamb chops. (You might want to cook them in 2 batches.)
6. Cook each side for about 6 minutes.
7. Remove from heat. Serve right away!
Try pairing this with our Ricotta Stuffed Tomatoes this Easter!
7. Remove from heat. Serve right away!
Try pairing this with our Ricotta Stuffed Tomatoes this Easter!
