INGREDIENTS:
- 2 lbs lamb chops (I have eight medium-size pieces for this recipe)
- Moroccan Seasoning (or similar in taste)
- Fresh thyme (for garnish)
- Olive oil (for drizzle)
- Meyer lemon (for drizzle)
- Kosher or Sea salt and Fresh ground black pepper to taste
INSTRUCTIONS:
- On a large baking pan, line up the lamb chops in rows of two (four in each row). Season each lamb with salt and ground pepper.
- Next, season each lamb chop with the Moroccan seasoning (or similar). I was pretty generous with the seasoning, making sure to cover all sides.
- Drizzle with olive oil, Meyer lemon, and garnish with fresh thyme.
- Set the oven to convection broil (or if you prefer medium broil) and broil for about 20 minutes. Be sure to flip the lamb chops half way through cooking time, i.e., 10 minutes per side.
Source: The Cooking Apprentice
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