This dish is absolutely superb! I've always loved lamb and I bought it at the store not knowing what to do with it so I used my imagination. It's moist and tender, full of flavor and served best complimented with sauteed zucchini and rice.
Ingredients
- 2 lambs chops
- 2 bulbss roasted garlic
- 0.5 teaspoons dried thyme
- salt and ground black pepper to taste
- 1.5 cups olive oil for marinating
- 1 cup red wine
- 3 tablespoons olive oil
- 1 small onion , chopped
Instructions
-
1
Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
-
2
Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
-
3
Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Cookie Butter Fudge
As a big fan of cookie butter, this seemed like a (not-quite) solution to my habit of eating spoonfuls from the jar. Now in a solid form, it's even more addicting!
Asian Water Roux White Bread
This Asian water roux white bread recipe contains the secret to homemade bread that stays soft for days! If you enjoy the silky, cotton-soft but expensive loaves from Chinese bakeries, then you will love these. My kids can't rave enough about them. It might be more work than the usual white bread, but trust me, this is so worth it. Water roux works best when refrigerated overnight; however, if you don't want to wait, make sure it's at room temperature when you add it to the dough. The dough is quite moist to work with. It is easier to do the kneading in a mixer.
French Tartiflette
This tartiflette recipe is for a delicious French dish. An American would probably call it a potato casserole. Now that I am in France, I am trying to experiment for my honey's sake!