Herbed Lamb Double Rib Chops

It has been a struggle to get my indoor potted garden going! In the past eight months, two thymes, one sage, one orchid, and one succulent plant have come to meet their demise. The mint is barely surviving although it is showing a glimpse of life... Keeping my fingers crossed.


I am growing plants all indoors for the first time. Orchids usually lived indoors while all others lived outdoors, but there isn't an outdoor option in the new space. While it has been discouraging to lose five plants in less than a year, I won't give up since I love plants. Plants add serenity and ease to space, while herb plants are necessities for this gal's kitchen.

And the herbs! I can't talk about fresh herbs and my love for cooking with them without sharing this Herbed Lamb Double Rib Chops.

INGREDIENTS
eight-bone double rib lamb chops
eight large basil leaves, hand-torn
two French thyme twigs, hand-torn
ten mint leaves, hand-torn
four large garlic cloves, sliced
a few generous pinches of salt
freshly grounded pepper
olive oil, enough to coat the lamb chops

Cut lamb chops into individual double-rib pieces. In a bowl, place the lamb chops, hand-torn herbs, and sliced garlic cloves. Pour enough olive oil to coat the lamb chops and mix with other ingredients. Cover and refrigerate for at least six hours. 


Preheat the oven to 400°F (204°C). Heat an oven-safe skillet over high heat and sear the lamb chops. Place them in the oven for five to eight minutes. Turn off the oven and let the lamb chops rest in the oven for an additional three minutes before serving. Enjoy!



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