I served my lamb loin chops with some delicata squash drizzled with maple syrup, a big spinach salad with blue cheese and pecans and some long grain red rice.
Ingredients
4 lamb loin chops, about 4-5 ounces each
3 Tablespoons Worcestershire sauce
2 Tablespoons fresh lemon juice
2 Tablespoons balsamic vinegar
Olive oil
Instructions
Combine the lemon juice, Worcestershire sauce and balsamic vinegar in a bowl or jar. Place the chops in a zip top plastic bag and add the marinade. Squeeze out as much air as you can and seal the bag. Marinate in the refrigerator for at least 20 minutes but no more than 2 hours in advance of cooking.
Remove the lamb chops from the marinade and dry thoroughly with paper towels. Let chops come to room temperature (about 20-30 minutes).
Heat cast iron or heavy skillet over medium heat until hot. Drizzle chops with olive oil and cook for 3 minutes per side or until medium-rare (145 degrees). Remove lamb chops from pan and let sit loosely covered with aluminum foil for 5 minutes. Alternatively you can broil the chops for 3 minutes per side, then allow to rest.
By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com
