I love lamb chops. These turned out just out of this world. The tenderness and juiciness of these lamb chops were very noticeable. Combining and pureeing all the common Mediterranean ingredients such as parsley, garlic, thyme, lemon and olive oil created a wonderful sauce. Enjoy with pilafs, pasta or potatoes.
7 lamb chops
2 cloves garlic
5-6 sprigs thyme
2 sprigs mint
½ cup fresh parsley
Juice of 1 lemon or lime
2 tbsp olive oil
Ground black pepper
Salt
Salt the lamb chops on both sides. Sprinkle the black pepper on them. Set aside 1 thyme sprig and 3-4 mint leaves for garnishing purposes. Remove the rest of the thyme leaves from the twigs and place in a food processor. Add the mint, parsley, garlic cloves, olive oil and juice of 1 lemon. Puree all the ingredients in a food processor. Set a small amount of this sauce for garnishing purposes.
Rub the lamb chops with this sauce and set aside for 30 minutes. Wrap the exposed bones with aluminum foil to prevent the bones from burning. Broil each side for 12 minutes. You may extend or reduce the cooking time based on how rare or well you want them to be. I like them medium well and 12 minutes on each side was good enough. Place in a serving plate and garnish with thyme, mint and the green sauce.
Note: You may remove the aluminum foil from the lamb chops before serving. It is up to you. I removed the aluminum foil as I think my plate looks more appealing without it!
7 lamb chops
2 cloves garlic
5-6 sprigs thyme
2 sprigs mint
½ cup fresh parsley
Juice of 1 lemon or lime
2 tbsp olive oil
Ground black pepper
Salt
Salt the lamb chops on both sides. Sprinkle the black pepper on them. Set aside 1 thyme sprig and 3-4 mint leaves for garnishing purposes. Remove the rest of the thyme leaves from the twigs and place in a food processor. Add the mint, parsley, garlic cloves, olive oil and juice of 1 lemon. Puree all the ingredients in a food processor. Set a small amount of this sauce for garnishing purposes.
Rub the lamb chops with this sauce and set aside for 30 minutes. Wrap the exposed bones with aluminum foil to prevent the bones from burning. Broil each side for 12 minutes. You may extend or reduce the cooking time based on how rare or well you want them to be. I like them medium well and 12 minutes on each side was good enough. Place in a serving plate and garnish with thyme, mint and the green sauce.
Note: You may remove the aluminum foil from the lamb chops before serving. It is up to you. I removed the aluminum foil as I think my plate looks more appealing without it!
Comments
Post a Comment