Italian Style Lamb chops



4 servings


4 Large Lamb Loin Chops

1/4 cup Olive Oil

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

2 teaspoons fresh mint, chopped

2 cloves garlic, minced

Zest of 1 Lemon

1 teaspoon salt

1/4 teaspoon Black Pepper


Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well. Refrigerate for at least two hours or up till 6 hours. Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature.

Preheat the oven to 400 degrees F. Heat a heavy oven-proof frying pan at medium-high heat. Sear the lamb very well on both sides until golden brown. Place the pan in the hot oven until the lamb is cooked, about 6 to 8 minutes.

Wild and whole Grain Rice

4 servings


2 tablespoons unsalted butter

1/2 medium onion, diced

1 clove garlic, minced

1 1/4 cup whole grain wild rice {I use Lundberg}

2 1/2 cups chicken broth

4 oz can sliced ounces mushrooms

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper


Heat the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the garlic and chicken stock and bring to a boil, then reduce to a simmer, cover, and cook on low until the water is absorbed about 40 minutes.

Add the mushrooms and seasonings. Keep the pot on the burner with the heat off, cover the pot, and let sit for 5 minutes.

Spinach With Garlic

4 servings


2- 15z pkg frozen spinach, defrosted and drained

2 garlic cloves

¼ cup olive oil

Salt and pepper to taste


Heat the oil and garlic in a large, deep skillet over low heat. Add the spinach, salt, and pepper. Cover the skillet. Heat the spinach until hot, turning the mixture several times

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