- 4 T. olive oil
- 4 T. lemon juice
- 1 tsp. salt
- 2 T. fresh (or 1 T. dried) rosemary leaves, crushed or 2-3 T. fresh mint leaves, crushed
- 8 (1-inch/2.5 cm) or 16 (1/2-inch/1.5 cm) lamb chops
- 1-2 T. additional olive oil for browning
- Combine the olive oil, lemon juice, salt and herbs.Place chops in a plastic bag and pour marinade over them, tossing to make sure they are well coated. Seal bag and marinate for at least one hour.
- Drain marinade from lamb chops.
- Heat remaining olive oil in a heavy skillet over high heat. Add drained chops and brown quickly, about 3 minutes per side. Transfer to an ovenproof pan and bake at 400° F (200° C) until desired doneness. This will depend largely on how thick your chops are, and how done you like your them. Thicker chops will take 10-15 minutes. Thinner chops may take only 5-10 additional minutes. It is also possible to bake thinner chops without browning them first. If you choose this method, I recommend using a dark metal baking pan, placed on the lower shelf of the oven, and raising the oven temperature to 450° F (230° C).
- Cover with foil and allow to rest 5-10 minutes before serving.
- This same marinade can be used with a leg of lamb. Roast at 450° F (230° C) for 20 minutes. Reduce the oven temperature to 325° F (160° C) and continue to roast until 145° F (68 degrees C) is medium-well Avoid overcooking your lamb as it can become dry and tough.
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