Once upon a time, in a bustling kitchen filled with the aroma of spices and the sizzle of pans, Chef Mia embarked on a culinary adventure to create a dish that would enchant even the pickiest of eaters – lamb chops fit for the discerning palate of children.
With her apron tied snugly and her trusty spatula at the ready, Chef Mia set out to transform the humble lamb chop into a delectable delight that would captivate young taste buds. Drawing inspiration from tales of adventurous flavors and whimsical ingredients, she crafted a magical marinade infused with the zest of lemon, the freshness of parsley, and a hint of garlicky goodness.
As the lamb chops sizzled on the grill, their tantalizing aroma wafted through the kitchen, filling the air with anticipation. Chef Mia couldn’t help but smile as she imagined the delighted faces of the children who would soon feast on her creation.
And when the lamb chops were finally served, tender and succulent, with a burst of citrusy freshness in every bite, the children’s eyes lit up with joy. From that day forth, Chef Mia’s Lamb Chops with Parsley Lemon Marinade became a beloved favorite, proving that even the most discerning young palates could be won over with a touch of magic and a sprinkle of culinary creativity.
Ingredients
- 1 Tbsp lemon juice
- 2 tsp finely grated lemon rind
- 1/4 cup fresh parsley chopped
- 2 garlic cloves minced
- 1/4 cup olive oil
- 2 tsp Pink Himalayan Salt
- 4 forequarter lamb chops
Instructions
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Mix all the ingredients and 2 tablespoons of the oil (except the lamb) in a bowl. Pour into a dish and coat the lamb chops in it. Cover and put in fridge for 2 hours.
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Here you could either broil or fry the lamb. For frying, heat the other 2 Tbsp of oil on medium-high flame and cook the lamb for 4-5 minutes on each side.
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For broil, put the rack as close to the broiler as possible and set to broil. Broil for 3 minutes and flip and broil for another 3. Re set the oven to 250 and cook for half an hour.
Recipe Notes
