Lamb Chops

From chef Daniel Escarament of the yacht Cookie Monster
  • 24 small baby lamb rib chops
  • 1 tablespoon lemon juice
  • 12 cup balsamic vinegar
  • 13 cup olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, crushed
  • Mango chutney
  • Rosemary for garnish

Prepare marinade of lemon juice, balsamic vinegar, olive oil, garlic, salt and pepper. Marinate lamb chops, refrigerated, at least two hours. Discard the marinade. Pan-sear the lamb chops in a medium-hot skillet til nicely browned and pink inside. Arrange on platter. Garnish with rosemary. Serve with mango chutney.

Published on June 23, 2010
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