Hubby introduced me to lamb chops many years ago when we were dating.
When he cooked for me all the time. He has always been complimented by others on how he manages to make it without the “gamey” flavor. When I came across some lamb chops this past weekend, I asked for his advice on how to prepare them. His culinary amnesia flared up. No worries. I rigged it myself and he and the Deuce were licking their chops (pun intended) for multiple servings.
Package of 8 to 12 (4 oz.) lamb loin chops
1/2 cup extra-virgin olive oil
3 teaspoons minced garlic
3 teaspoons onion powder
3 tablespoons dried rosemary
juice of 2 lemons
3 teaspoons kosher salt
3 teaspoons freshly ground black pepper
12 dashes of Worcestershire sauce
In a gallon size ziploc bag, combine all of the ingredients above and shake well. Refrigerate for an hour or more.
Preheat oven to 350°. Place chops on a baking sheet or in a shallow dish.
Bake for 20 minutes. Turn each chop over and bake for another 20 minutes.
Serve and enjoy!
Are you a fan of lamb?
How do you prepare it?
I served steamed broccoli and smashed parsley red potatoes with it. Which side dishes would you serve?