Baby Lamb Chops With Lemon
- Level: Easy
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 518
- Total Fat
- 47
- Saturated Fat
- 16
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 21
- Cholesterol
- 91
- Sodium
- 460
- Total: 1 hr 30 min
- Prep: 1 hr 10 min
- Cook: 20 min
Ingredients
3 cloves garlic, smashed
2 lemons, halved and thinly sliced
1/2 cup extra-virgin olive oil
6 sprigs mint, leaves torn
4 large sprigs rosemary, leaves torn
16 baby lamb chops (2 1/2 to 3 pounds), bones frenched
2 teaspoons paprika
Kosher salt and freshly ground pepper
Directions
- Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
- Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.