My List 0 Item | 05/26/2018
Lamb chops with parsley, garlic and rosemary.
As we celebrated Easter away from home, cooking can be a bit of a challenge when working with someone else appliances, or lack of. As our son has his Spring break this week, we are spending it at the mountains.
After a wonderful relaxing day, dinner was upon us. Rack of lamb was waiting for me to be prepare it. At the last minute, and no appliances in hand to do what I needed to do, I decided to cut the rack into chops and prepare them as I usually do with rosemary. While chopping fresh garlic and parsley for the sautéed potatoes, I decided to add the parsley-garlic mixture to the lamb as well. The combination was quite a pleasant surprise.
A glass of Cabernet Sauvignon was a perfect marriage with the lamb.
Bon Appetit!!servings: 4 prep time: 5 minutes cook time: 10 minutes
Pat the chops dry and let them rest with sprinkled salt, pepper, rosemary and 1 teaspoon of the chopped garlic.
In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops, the parsley and remaining garlic.
Cook, turning twice until desire doneness.