How To Make Lamb Chops with Frizzled Herbs
Tender lamb chops are easy to prepare and yet are undeniably elegant. In this recipe, they are paired with a combination of rosemary, sage, and parsley.
In a large glass baking dish, whisk the olive oil, vinegar, garlic, and 2 tablespoons of the rosemary. Add the chops to the marinade and turn to coat. Let stand for 30 minutes.
Meanwhile, in a small saucepan, heat half an inch of vegetable oil until shimmering. Add the remaining rosemary leaves to the hot oil and fry for 15 seconds.
Using a slotted spoon, transfer the rosemary to paper towels to drain. Fry the sage leaves until the bubbles in the oil subside, about 45 seconds; transfer to the paper towels.
Add the parsley leaves to the hot oil and cover the pan immediately to avoid splattering; fry for 15 seconds, then add to the other herbs. Season the herbs with salt.
Heat a grill pan. Scrape the marinade off the lamb chops and season the chops with salt and pepper.
Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, which will take about 6 minutes total. Transfer the lamb chops to plates, sprinkle with the frizzled herbs, and serve!
- Calories: 1057.50kcal
- Fat: 94.06g
- Saturated Fat: 35.85g
- Trans Fat: 0.03g
- Monounsaturated Fat: 44.17g
- Polyunsaturated Fat: 8.14g
- Carbohydrates: 3.21g
- Fiber: 1.35g
- Sugar: 0.09g
- Protein: 47.11g
- Cholesterol: 210.90mg
- Sodium: 742.60mg
- Calcium: 92.97mg
- Potassium: 677.93mg
- Iron: 5.61mg
- Vitamin A: 15.91µg
- Vitamin C: 4.39mg
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