Wednesday, February 27, 2013

Herbed Lamb Chops

I love lamb, but it took years for Gerry to be able to appreciate them.  Since he has discovered the wonderful flavor or lamb, he has been making up for lost time.  I am always sure of a great meal when lamb is the protein of choice.  These lamb loin chops were very simply rubbed with a paste of garlic, parsley and salt and then sauteed in a skillet until done to perfection.  This is the perfect lamb recipe since it does so little to change the flavor of the meat.  Our side dishes were a Greek Couscous Salad and grilled asparagus spears.  I'll share the couscous recipe soon.

Herbed Lamb Chops
Makes 2 servings

1/2 tablespoon garlic, minced
1/2 tablespoon fresh parsley, finely chopped
1/4 teaspoon salt
4 lamb loin chops, trimmed of ft
1 teaspoon extra virgin olive oil

Combine garlic, parsley and salt in a small bowl.  Press the mixture into both sides of lamb chops.  Heat oil in a large nonstick skillet over medium-high heat.  Add the lamb chops and cook to desired doneness, 5 to 6 minutes per side for medium.  Allow to rest for a couple of minutes before serving.

Slightly adapted from Jillian Michaels

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