Rosemary-Lemon Lamb Chops with Pan-seared Lemon Slices | PCC Natural Markets

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



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.

More about: pork


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