Herb-Roasted Lamb Chops
"DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time...."
INGREDIENTS
•
4 large garlic cloves, pressed
•
1 tablespoon fresh thyme leave, lightly crushed
•
1 tablespoon fresh rosemary leaf, lightly crushed
•
2 teaspoons coarse kosher salt
•
2 tablespoons extra virgin olive oil, divided
•
6 lamb loin chops (1 1/4 inch thick)
Comments & Reviews
Just A Pinch Sweepstakes