2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon finely-minced garlic
Salt
Freshly-ground black pepper
4 lamb rib chop, cut 1" thick
Directions: one line for each direction. When saved the lines will be numbered.
Combine the oil, lemon juice, mustard, garlic, salt and pepper in a bowl. Add the chops and coat well in the mixture. Let rest at room temperature for 1 hour.
Preheat the broiler. Scrape the marinade off the chops and place them on a broiling pan. Broil 3 to 4 inches from the heat source for 2 minutes per side for medium-rare meat. (Cook longer for more well-done meat, if desired.)
Comments: To "french" the chops, carefully trim all the meat from the ends of the bones. These chops are not too thick—watch them carefully as they broil so that they do not char.
Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving
Calories: 125
Calories from Fat 94.9%
Total Fat
14g
Cholesterol
0mg
Sodium
31mg
Carbohydrate
1g
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Lean Meat
Rating: ()
Added On: April 15, 2008
* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 06-29-2003
