Lamb Chops
Lamb Chops
Intimidated by lamb chops? Well, no more! This recipe is the best out there, and so simple to make. The broiler adds a gorgeous caramelized crust and keeps the lamb tender and juicy.
Ingreadient
- 1 teaspoon each dried basil, marjoram and thyme
- 1/2 teaspoon salt
- 8 lamb loin chops (3 ounces each)
- Mint jelly, optional
Direction
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour.
- Broil 4-6 in. from the heat until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
