 | | Directions |
- Trim chops of excess fat. Chop herbs very finely and mix together. Pat the herb mixture onto the chops, distributing herbs as evenly as possible. Wrap the chops snugly in plastic wrap and refrigerate for 1 hour or longer (up to 24 hours).
- When ready to cook, remove wrap, salt chops lightly and bring to room temperature. Preheat grill, if grilling, or heat a heavy skillet, if pan broiling.
- Cook 3 - 5 minutes per side, depending on thickness, for medium rare.
- Serve immediately, preferably on warmed plates.
|
|
|
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 8 lamb chops, preferably loin or rib |
| - | | 2 tablespoons fresh rosemary, or 1 tablespoon dried |
| - | | 1 teaspoon fresh thyme, or 1/2 teaspoon dried |
| - | | 1/2 teaspoon fresh lavender, or 1/4 dried. Double this for a more assertive flavor |
| - | | salt |
| |
| |
