Tuesday 11 February 2014

Rosemary Mustard Lamb Chops

The rosemary comes through perfectly in the lamb chop recipe. I have also made this using venison chops which works nicely.

2 lamb shoulder chops (about 6 ounces each)
1/4 cup olive oil
2 tablespoons Dijon mustard
1 teaspoon dried rosemary
2 cloves garlic, pressed

Grind the rosemary with a mortar and pestle or spice grinder.
Pour the olive oil, mustard, ground rosemary and garlic in a large re-sealable plastic bag.
Add the chops and smoosh together to completely coat the shops.
Place in the refrigerator and marinate for at least 8 hours.
Place the chops in a skillet and bring to medium-high heat on the stovetop.
Cook for about 5 to 6 minutes per side, depending on thickness, until you have a nice caramelized color.
Allow to rest a couple of minutes and enjoy!

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Have you tried this recipe?? Tell us how it turned out :)