Lamb Leg Chops
Lamb leg chops are typically sold in 1/4-inch thickness. This recipe is for cooking lamb leg chops of this thickness, which can be difficult to find. The first attempt at making this recipe resulted in bland chops, but the addition of butter before baking improved the flavor.
Lamb leg chops are typically sold in 1/4-inch thickness. This recipe is for cooking lamb leg chops of this thickness, which can be difficult to find. The first attempt at making this recipe resulted in bland chops, but the addition of butter before baking improved the flavor.
- Carbohydrate 18.50231 g
- Cholesterol 233.03 mg
- Fat 67.12171 g
- Fiber 3.64090000224113 g
- Protein 62.02124 g
- Saturated Fat 22.6798415 g
- Serving Size 1 1 Serving (475g)
- Sodium 391.317 mg
- Sugar 14.8614099977589 g
- Trans Fat 4.46511999999999 g
- Calories 927 calories
Step-by-step
- Heat the olive oil in a pan at medium heat.
- Cook sliced onion until melted and golden brown (onion confit).
- Add garlic. (apx cooking time: 30 mn).
- Heat oven at 375 F
- Sprinkle thyme and rosemary over the chops. Set in an oiled baking dish.
- Brush olive oil over the chops and add a 1 tbs butter nugget over each.
- Salt and pepper.
- Set 2 yellow pepper rings over each and bake for apx. 20 mn.
As a busy working mom, finding the time to cook a delicious meal can be a challenge. But when I do have the time, I love to make this recipe for lamb leg chops. It's simple to follow and always turns out perfectly. The chops are juicy and flavorful, and the onion confit adds a sweet and savory touch. I usually serve them with roasted potatoes and a side of green beans.
This recipe is also a great way to use up leftover lamb. If you have some cooked lamb on hand, simply shred it and add it to the onion confit. The lamb will add even more flavor to the dish, and it's a great way to use up leftovers. So if you're looking for a simple and delicious way to cook lamb, give this recipe a try. You won't be disappointed!
