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3 Medium clove garlic -- crushed
1 Tablespoon fresh thyme -- minced
1 Tablespoon crushed black peppercorns
2 1/2 Tablespoons olive oil
1 1/2 Pounds lamb chops, lean (changed amount,serving)
Mix first 3 ingredients plus 1 1/2 tablespoons oil in a bowl. Add lamb; turn to coat. Cover and refrigerate 4 hours. (Can be refrigerated overnight.)
Heat oven to 350°F. Remove lamb from the marinade and sprinkle with 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in a Dutch oven. Cook lamb over medium-high heat until seared on all sides, about 5 minutes. Transfer to the oven and roast lamb, about 8 minutes for medium rare. Transfer lamb to a carving board; let stand for 5 minutes.
Slice loin of lamb, crosswise, into 1/4-inch-thick slices. Transfer 4 slices to each dinner plate. See Lamb-Flageolet Salad with Sun-Dried Tomato Vinaigrette recipe in the Fabulous and Flavorful cookbook.