Lamb of Chops with Herbes De Province. Tonight time flew by and when I realized how late it was, well dinner was impromptu. I had a nice rack of lamb and decided to still prepare it but instead of cooking it in the oven, I decided to make individual little chops and pan cook them. A bit of pasta with a tomato sauce and steamed asparagus, voila dinner was ready under 25 minutes.
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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