MARINATED LAMB CHOPS
Prep Time: 15 minutes
Cook Time: 12 Minutes
Ready in: 1 Hour
Makes 8 servings
2 teaspoons Crushed Rosemary
1 teaspoon Thyme Leaves
1 teaspoon Ground Black Pepper
1 teaspoon Garlic Powder
1/2 teaspoon salt
1 cup finely chopped onion
1/2 cup orange juice
1/4 cup dry white wine
3 tablespoons olive oil, divided
8 loin lamb chops, cut 1 to 1 1/4-inch thick, trimmed
1. Mix crushed rosemary,
thyme, black pepper, garlic powder and salt in a bowl. Add onion,
orange juice, white wine and 2 tablespoons olive oil. Whisk together
and reserve 1/2 cup marinade mixture for later use.
2. Place lamb chops in self-closing
plastic bag; add marinade. Turn to coat. Refrigerate 30 to 60
minutes. Remove lamb from marinade and blot dry with a paper
towel. (Do not remove onion pieces from chops).
3. Heat remaining oil in a heavy
skillet over medium-high heat. Place lamb in skillet. Sear one
side of lamb approximately 4 minutes or until well browned. Turn
chops over and cook 4 minutes longer or until desired doneness.
Add reserved marinade and simmer 2 minutes. Remove lamb to a
serving plate. Pour reduced marinade over lamb.