|
|
|
 |
|
|
Lamb Chops
Pan Fried |
 |
|
6-8 lamb chops
Juice of 2 lemons
1/2 tsp oregeno
1/2 tsp. thyme
1 clove garlic, minced
2 Tbls margarine
2 Tbls. olive oil
salt and pepper
|
Trim excess fat from lamb chops and cut the edge of the chop in 2 places so that it lays flat.
Lay chops into a glass baking dish and squeeze the juice of one lemon over them. Sprinkle the spices (except garlic) over the chops. Cover and refrigerate for one hour to help blend the flavors.
Heat olive oil, and margarine in a large frying pan.
Add garlic and chops. Cooking chops over medium high heat until well browned. About 3-4 minutes per side.
Remove chops to a warm platter.
Discard left over fat in pan then squeeze juice from remaining lemon into pan, stirring to dissolve brown drippings. Drizzle mixture over chops.
Salt and pepper to taste.
Garnish with lemon twists.
|
 |
Preparation Time: |
Serves: 2 |
| Recipe Origin: United States |
|
Submitted by: |
|
Jenny
Colorado
United States |
|
|
|
|
| This recipe has been viewed 14563 times. |
|
|
|
