You could sauté them, braise them or broil them or grill them. Serving the lamb with a side of sautéed carrots, zucchini and red onions, will surely make this dish a memorable one.
INGREDIENTS
6 to 8 lamb chops
1 small zucchini cut into circles
1 red onion halved and sliced thin
8 baby carrots peeled and left whole
3 cloves of garlic chopped
1/4 tsp of dried rosemary
1/4 tsp of dried oregano
1/4 tsp of dried mint
1/4 cup of extra virgin olive oil
Salt and pepper to taste
PREPARATION
Place the lamb, oil, rosemary, oregano, mint and garlic in a large plastic bag and marinate in the frig for at least 2 hours turning once.
We can make these two ways. The first way would be to sauté the lamb in a large skillet for about two minutes on each side and remove from pan.
Add the vegetables to the skillet and sauté 5 minutes.
Return the chops to the skillet and cook around 2 minutes more.
Plate and top with vegetables.
The second way is my favorite. Broil or grill the chops for 3 minutes on each side.
Saute the vegetables in a skillet.
Plate the chops and server the vegetables next to them
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