8 American Lamb rib chops, cut 1-1/4-inch thick
1/2 cup olive oil
3 tablespoons lemon juice
3 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 1/2 teaspoons crushed fennel seed
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
Servings: 4
1. In 13 x 9-inch baking dish, arrange lamb rib chops in single layer; set aside. In small bowl, combine olive oil, lemon juice, onion, garlic, fennel, salt and pepper. Pour over lamb rib chops, cover and refrigerate 4 to 6 hours, turning once.
2. Place lamb rib chops on broiler pan. Broil lamb 4 inches from heat source for approximately 5 to 7 minutes per side or to desired degree of doneness.
1/2 cup olive oil
3 tablespoons lemon juice
3 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 1/2 teaspoons crushed fennel seed
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
Servings: 4
1. In 13 x 9-inch baking dish, arrange lamb rib chops in single layer; set aside. In small bowl, combine olive oil, lemon juice, onion, garlic, fennel, salt and pepper. Pour over lamb rib chops, cover and refrigerate 4 to 6 hours, turning once.
2. Place lamb rib chops on broiler pan. Broil lamb 4 inches from heat source for approximately 5 to 7 minutes per side or to desired degree of doneness.
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