Lamb Chops With Olive Paste
|Lamb chops||8 (Thick Slices)|
|Olive oil||2 Cup (32 tbs) (For Deep Frying)|
|For olive paste|
|Dried thyme||1⁄4 Teaspoon|
|Bay leaf||1 , crushed|
|Dijon mustard||2 Teaspoon (Grey Poupon Is Fine)|
|Garlic||1 Clove (5 gm), crushed|
Stir all the ingredients for the olive paste together.
Pan-fry the chops in a bit of olive oil until they are brown on both sides.
Use very high heat and do not overcook them.
They should not be anywhere near done.
A couple of minutes on each side should do.
Spread a bit of the olive paste on one side of each chop and place it on a broiling rack.
Place in a 500° oven (yes, 500°) for about 5 minutes, or until the center of the chop is tender but still pink.
Remove to a serving platter.
Try this with Pasta with Fresh Asparagus and green salad with French bread.