Double Lamb Chops Inferno

Name: Double Lamb Chops Inferno
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters EVOO extra virgin olive oil; 2 Tbsps coarsley chopped flat leaf parsley; 8 servings Fleur de sel; 2 Tbsps fresh mint, cut into a chiffonade (see note at bottom of recipe); 4 garlic cloves, peeled, halved, germ removed and grated on a Microplane grater; 1 Tbsp granulated sugar; 1 Tbsp About finely ground fresh black pepper, plus additional for seasoning; 1 Juice of lemon; 2 Tbsps About kosher salt; 8 double lamb chops (cut with 2 bones per chop), 5 to 6 ozs each; 4 lemons, halved and seeds removed; 2 Tbsps fresh marjoram leaves; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon crushed hot red pepper flakes; 1 bunch thyme, tied in an herb bundle; 16 Tbsps unsalted butter; 118 milliliters About canola or vegetable oil

Double Lamb Chops Inferno might be just the main course you are searching for. One portion of this dish contains roughly 43g of protein, 62g of fat, and It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of evoo extra virgin olive oil, pepper flakes, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.