I have been wanting to cook some lamb chops for awhile because they are one of Mr. G’s favorites. I found this recipe and it looked easy enough for me for a first try. We both thought they were good. Not too fancy, but still tasty. Meat that has been marinated overnight is usually going to be good. I cooked them a little longer because we like our meat medium well so adjust your time accordingly. I look forward to cooking more lamb chops in the future.
Marinated Lamb Chops
Adapted from Cooking Light, April 2011
1/4 cup cilantro, finely chopped
2 Tbsp. flat-leaf parsley, finely chopped
2 Tbsp. onion, minced
2 Tbsp. lemon juice
1 Tbsp. extra-virgin olive oil
3/4 tsp. smoked paprika
1/2 tsp. ground coriander
2 garlic cloves, minced
8 (4-ounce) lamb loin chops, trimmed
1/4 tsp. salt
1/4 tsp. ground black pepper
1. Combine first 8 ingredients in a large zip-top plastic bag. Add lamb; seal, toss, and marinate in the refrigerator for at least 8 hours (preferably overnight).
2. Preheat oven to 450°. Prepare a broiler pan with cooking spray.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove lamb from bag, discarding marinade. Sprinkle both sides of lamb evenly with salt and black pepper. Add half of lamb to skillet, and saute for 2 minutes or until browned. Transfer lamb, browned side up, to the broiler pan. Repeat procedure with remaining lamb. Bake lamb for 8-9 minutes or until desired degree of doneness.