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Double Lamb Chops

Grannys.kitchen's picture
Ingredients
  Lamb chops 4 (Double Rib, About 2 1/2 Inches Thick)
  Olive oil 2 Tablespoon
  Garlic 10 Clove (50 gm), crushed
  Lemon 1 , juiced
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Ask the butcher to French (trim) the bone ends and supply the paper frills that cap the bones after cooking.
Brush the chops with olive oil and spread with crushed garlic.
Sprinkle with lemon juice, salt and pepper and let stand for 1 to 2 hours.
Cap bone ends with paper frills.
Serve chops on warm plates topped with Mustard Butter.
Accompany with Grilled Eggplant.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Gourmet

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