Three-Pepper Roasted Lamb Chops
4 lamb loin chops (about 4-5 ounces each; about 1 1/2″ – 1 3/4″ thick)
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon paprika
2 tablespoons olive oil, additional
Place lamb chops in a zip-style bag.
Mix remaining ingredients, except the 2 tablespoons additional olive oil, and pour into bag with chops. Marinate from 30 minutes to 2 hours in refrigerator.
Remove chops from marinade and allow to come to room temperature (20-30 minutes), then pat lamb chops dry with paper towels.
Heat the additional olive oil in a heavy skillet over medium-high heat. When skillet is hot, add chops and cook 5 minutes; turn and cook 5 minutes longer. For medium-rare chops, temperature should be 145ºF. (Reduce heat a bit if chops are cooking too fast.)
For the other dishes in this “heartfelt” menu, see links below: