Streams

Recipe: Seared Lamb Chops with Rosemary

From Lidia Bastianich

Friday, March 29, 2013

Makes 6 servingsĀ 

12 rib lamb chops (about 3 pounds)
1 tablespoon fresh rosemary leaves
2 teaspoons extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 cloves garlic, crushed

Toss the chops with rosemary, oil, salt, pepper, and garlic, and let them stand at room temperature for up to 2 hours or refrigerate, covered, for up to one day.

Heat a heavy griddle or large cast-iron pan over high heat. Add as many chops as will fit without touching. Cook the chops, turning them once, until well browned outside and rosy pink in the center, about 3 minutes. (For more well done chops, add 1 to 2 minutes to the cooking time.) Repeat with the remaining chops, if necessary. As an alternative, the chops could also be grilled.

From www.lidiasitaly.com.

Tags:

More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.

Sponsored

Feeds

Supported by