Ingredients:
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 2 garlic cloves, minced
- 1.5 tsp dried rosemary, crushed
- 1.5 tsp fennel seeds, crushed
- 16 small lamb rib chops (about 2.75lbs)
- salt and pepper to taste
- Combine olive oil, lemon juice, lemon zest, garlic, romsemary and fennel. Place chops in a baking dish and drizzle the mixture over them on both sides to coat. Marinate at room temp for 1 hour or in the fridge, covered, for several hours.
- Heat broiler; coat broiler pan or rack with cooking spray. Season the chops on both sides with salt and pepper. Place on the rack, leaving space between them.
- Broil 5 to 8 min, until lightly browned; turn and broil another 3 to 5 minuts for med rare, longer for more well done
- We cooked them on the grill instead of broiling them and they came out great. We also didn't make as an app, we cut the recipe in half-ish (5 chops but they were bigger, not mini ones) and ate for dinner.
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