Lamb Chops with Parsley, Rosemary, and Garlic
As we celebrated Easter away from home, cooking can be a bit of a challenge when working with someone else's appliances, or lack of. After a wonderful day, we are spending it at the mountains. Rack of lamb was waiting for me. 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 potatoes, I decided to add the parsley-garlic mixture to the lamb as well. The combination was quite a pleasant surprise. Bon Appetit!!
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt and pepper
- 1 tablespoon olive oil
- 2 rack of lamb separate right in between the bones
- 1 tablespoon dry rosemary
- 2 tablespoons parsley finely chopped
- 3 garlic cloves finely chopped
- Carbohydrate 0.528495 g
- Cholesterol 0 mg
- Fat 0.969315000361835 g
- Fiber 0.351449987411499 g
- Protein 0.04026 g
- Saturated Fat 0.177315750049962 g
- Serving Size 1 1 Serving (2g)
- Sodium 18.8495182291739 mg
- Sugar 0.177045012588501 g
- Trans Fat 0.0434407500097987 g
- Calories 10 calories
As I was traveling, I found myself in a kitchen that was not my own. I had to make do with what I had, and I was pleasantly surprised by the results. I decided to cut the rack of lamb into chops and cook them with rosemary, parsley, and garlic. The combination was delicious, and I would definitely recommend it to anyone looking for a flavorful and easy-to-make meal.
Step-by-step
- Pat the chops dry and let them rest with sprinkled salt, pepper, rosemary, and 1 teaspoon of the chopped garlic.
- 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.
- Cook, turning twice until desired doneness.
