Lamb Chops with Herbes de Province
- 25 mins total
- 5 mins prep
- 20 mins cook
- serves 4
1 1-pound rack of lamb - separate right in between the bones
1 tablespoon olive oil
1 Bunch of asparagus
1 tablspoon olive oil
In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops and cook, turning two to three times, until desire doneness.
Steam the asparagus until tender. Drain and place in a bowl. Add a sprinkle of salt the olive oil and the lemon juice. Can be served hot or cold.
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