Lemon Herb Lamb Chops

Source: Allrecipes.com

Servings: 2
Prep time: 15 min
Cook time: 10 min

Ingredients

• 1/4 cup olive or vegetable oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 2 (6 ounce) lamb loin chops

Directions

1. In a large resealable plastic bag (I just put it all in a small pyrex pan), combine the first eight ingredients; add the chops. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight (3-4 hours was plenty, although I'm sure more wouldn't hurt).
2. Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-6 minutes (4 on each side worked great, could have probably even gone 3 or 3.5) on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Comments: This was my first time cooking lamb. The chops were on a great special, and I picked them up since Ry likes lamb so much. I've only had lamb a few times (in gyros) and usually I can eat it, but the flavor is a little strong for my taste. (I'm a picky eater, and especially picky with meat. I really could be a vegetarian so easily . . .) But this was INCREDIBLE. The meat was high quality and the marinade complemented it perfectly. Easily the best meat I've had in my life. So tender, juicy, and flavorful. Of course I eat so little meat that a lot of possible contenders have never even hit my tongue, but even Ryan, who has much more experience with meat, agrees it was some of the very best meat he's had. I know the original Kim Blanchard (how's that term as a way to differentiate K.G.B. from K.E.B.?) is not a lamb fan, but I truly cannot imagine any non-vegetarian not loving this meat. It was simply that good! (And the flavor of the meat was so mild, I don't think I would have guessed it was lamb if I had not known what it was before hand.)