Over the last month, I have rediscovered how much I love lamb! Today they had some nice lamb chops at the store and I just felt that would be a nice protein to go with my roasted vegetables. And given that I now have a small herb garden in my front yard, I decided to use some of the herbs to marinate the lamb. Wow, how wonderful are fresh herbs?
Pan-seared Balsamic Lamb with Fresh Herbs
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp Olive Oil
- 4 sprigs Lemon Thyme
- 2 sprigs Hot & Spicy Oregano
- 1 sprig Marjoram
- Salt & pepper, to taste
- 4 lamb chops (about 1 pound)
- 1 Tbsp Olive Oil
Mix balsamic vinegar and olive oil in a zipped bag. Roughly chop herbs and add them to the marinade. Add the chops and salt & pepper, seal bag and shake to evenly coat the chops. Marinate for 30 minutes to 1 hour in the refrigerator. Bring chops to room temperature (about 20 minutes).
Heat olive oil in a large skillet over medium heat. Sear chops for approximately 3 minutes on each side, to cook to medium-rare. Allow chops to rest for 5 minutes before serving.
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