Herbed Lamb Chops-Gluten Free

Lamb is not something I cook normally. I just happened of find the last remaining package of New Zealand Shoulder Lamb chops, at my local grocery store. For the price, I HAD to get it. Then I spent a few days researching about the best possible way to cook this cut of meat. Then, I started prepping the meat with seasoning..all the while singing “Scarborough Fair” lol. I let it marinade for about 4 hours and cooked those delicious chops. It was perfect! I served it with a side of Pureed Cannellini Beans and from Yogurt Biscuits.

Herbed Lamb Chops with Pureed Cannellini Beans

Ingredients For Marinade:

5 shoulder cut lamb chops

1 tablespoon of finely chopped garlic

1/2 tablespoon of thyme leaves

1/2 tablespoon of rosemary

1 teaspoon of kosher salt

1 tablespoon of olive oil

Directions:

1. Combine ingredients for marinade with lamb chops and allow it to marinade for at least 1 hour
2. Preheat oven to 400F
3. In a heavy skillet, heat about 1 tablespoon of olive oil
4. Add lamb (do not crowd pan) and brown both sides (about 3 minutes each side)
5. Place brown lamb in an oven safe baking dish and bake for about 6-10 minutes (depending on how done you want your chops)
6. Transfer lamb to your serving platter, cover and rest for at least 5 minutes

This slideshow requires JavaScript.