Rosemary-Lemon Lamb Chops with Pan-seared Lemon Slices

Yield: 8 thin lamb chops

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Combine the rosemary, lemon peel, salt and pepper in a small bowl. Sprinkle the mixture over the surface of each lamb chop.

Heat the oil in a large sauté pan over medium-high heat and sear the chops for about 2 minutes to a side for medium rare. In the last couple of minutes, add the lemon slices to the pan and cook until lightly browned. Remove the lamb and lemon slices from the pan and layer them on a platter. Garnish with rosemary sprigs.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired September 15, 2010.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: pork

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