Lamb Chops with Parsley, Rosemary and Garlic

Ingredients

2 rack of lamb, separate right in between the bones
Salt and pepper
1 tablespoon dry rosemary
2 tablespoons parsley, finely chopped
3 garlic cloves, finely chopped
1 tablespoon olive oil

Preparation

1
Pat the chops dry and let them rest with sprinkled salt, pepper, rosemary and 1 teaspoon of the chopped garlic.
2
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.
3
Cook, turning twice until desire doneness.

 



About

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!!

Giangi

Yield:

4

Added:

April 1, 2013

Creator:

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