Springtime is the season to indulge in some tender, juicy lamb chops. Lamb is the meat of a sheep in it’s first year. Since lamb is a relatively lean red meat it is considered to be nutritious. It’s high in both protein and iron and also has potassium, zinc, Vitamin B-12 and omega 3 fatty acids. Grass fed lamb has the same number of calories as grass fed beef. New Zealand is the main producer of lamb in the world. Lamb chops or cutlets are the most expensive cut of lamb but are incredibly tender and delicious. Rib chops have the bone-in whereas loin chops lack the rib bone. My Italian Style Lamb Chops are marinated in some oil, red wine vinegar and seasonings for an hour before broiling. They cook fairly quickly under the broiler on high. Much like a steak you’ll cook them medium or medium rare with pink centers. Happy Cooking!
Ingredients
Instructions
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Chop or tear up italian parsley discarding the stems and just using the leaves. Rinse and pat dry lamb chops. Sprinkle with salt and pepper. Make marinade by using a quart size plastic bag. Add the olive oil, red wine vinegar, oregano, garlic and italian parley to bag.
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Mix up all marinade ingredients inside bag. Then, add in lamb chops to plastic bag and squeeze bag to cover chops with marinade. Let sit in refrigerator for 1 hour. Cover broiler pan with aluminum foil. Turn broiler onto high. Spray cooking spray onto foil. Remove lamb chops from marinade and discard marinade. Place lamb chops onto broiler pan and broil in oven for 5-7 minutes.
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Open oven and using tongs, flip over chops and return to oven for 5-7 more minutes until desired doneness. Since lamb chops are red meat cook them like a steak to medium or medium rare. Let sit for 5 minutes before serving.
