Ingredients:
o 2 pound(s) Lamb Chops
o 3 clove(s) garlic, chopped
o 1 tablespoon(s) rosemary,
chopped
o 2 teaspoon(s) salt
o 1 teaspoon(s) black pepper
o 6 tablespoon(s) olive oil
o 2 tablespoon(s) onion,
chopped
o 2 clove(s) garlic, sliced
o 1 cup(s) carrot, medium
diced
o 1 cup(s) zucchini, medium
diced
o 1 cup(s) celery, medium
diced
o 1 teaspoon(s) thyme,
chopped
o 2 cup(s) potatoes, diced,
baked
Directions
1.
Cut lamb chops into three sets of two pieces attached. Use
a sharp boning or paring knife to scrape the meat or fat from main bone.
2.
Season the chops with chopped garlic, rosemary, salt and black
pepper.
3.
Cover and put to marinate under refrigeration for 1 hour.
4.
Use aluminium foil to wrap the bone so that they do not burn.
5.
Heat skillet and add 3 tablespoons olive oil.
6.
Add the seasoned lamb chops to the heated skillet and pan sear
on both sides for about 3 minutes.
7.
Transfer to a preheated oven 180°C/350°F and cook for 20
minutes.
8.
Heat a skillet; add remaining 3 tablespoons olive oil and use to
saute two tablespoons chopped onion and the sliced garlic.
9.
Mix in the diced carrots and cook stirring constantly for three
minutes.
10. Fold in the diced
zucchini, celery and chopped thyme and cook stirring for another three
minutes. Mix in the baked potatoes.
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