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
