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These elegant but easy loin lamb chops are marinated then quickly cooked in a skillet. Crushed rosemary complements the other savory flavors in the lamb marinade.
1 cup finely chopped onion
1/2 cup orange juice
1/4 cup dry white wine
2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Thyme
1 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon salt
3 tablespoons olive oil, divided
8 loin lamb chops, 1 to 1 1/4-inch thick, trimmed
Mix first 8 ingredients and 2 tablespoons of the oil in small bowl. Reserve 1/2 cup marinade. Place lamb chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove lamb chops from marinade. Discard any remaining marinade.
Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add lamb chops; cook 8 minutes or until desired doneness, turning once. Add reserved marinade; simmer 2 minutes.
(Amount per serving)
Yummy! I used tarragon instead of rosemary because I ran out. It was still very tasty.
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