Lamb Chops with Frizzled Herbs
Lamb Chops with Frizzled Herbs might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 663 calories, 77g of protein, and 37g of fat each. Not It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of wine vinegar, rosemary leaves, frenched lamb chops, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
In a large glass baking dish, whisk the olive oil, vinegar, garlic and 2 tablespoons of the rosemary.
Add the chops to the marinade and turn to coat.
Let stand for 30 minutes.
Meanwhile, in a small saucepan, heat 1/2 inch of vegetable oil until shimmering.
Add the remaining 1/4 cup of rosemary leaves to the hot oil and fry for 15 seconds. Using a slotted spoon, transfer the rosemary to paper towels to drain. Fry the sage leaves until the bubbles in the oil subside, about 45 seconds; transfer to the paper towels.
Add the parsley leaves to the hot oil and cover the pan immediately to avoid splattering; fry for 15 seconds, then add to the other herbs. Season the herbs with salt.
Heat a grill pan. Scrape the marinade off the lamb chops and season the chops with salt and pepper. Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, about 6 minutes total.
Transfer the lamb chops to plates, sprinkle with the frizzled herbs and serve.