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Greek
Lamb Chops
6 lamb
chops
juice and grated peel of 1 lemon
salt and pepper, to taste
Lemon and
lamb are the best of friends.
Make incisions in the lean part of the chops. Stuff with the lemon peel
and sprinkle the chops with the lemon juice.
Season to taste and let stand 3 to 4 hours at room temperature.
Broil or pan fry with or without fat, according previous instructions,
and serve on hot plates immediately.
Italian Lamb Chops
6 loin
or rib lamb chops
1 tbsp. salad oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil or oregano
1 garlic clove, crushed
juice of 1 lemon
1/2 tsp. French or German mustard
Try these
on the barbecue.
Remove excess fat from the chops. Mix the salad oil, salt, pepper, basil
or oregano, and garlic and roll the chops in the mixture. Let them marinate
in the liquid for 2 hours at room temperature.
Broil or pan fry, with or without fat. When ready to serve, set the chops
on a hot platter and pour over the lemon juice mixed with the mustard.
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