Monday, April 13, 2009
Easter Lamb Chops
I love this time of year for many reasons, but one them is definitely because lamb is more readily available in the supermarket. We picked up 2 packs of these lamb chops this week and cooked one for Easter and then froze the other. Dan pan seared these in a pan with olive oil and seasoned with chopped rosemary and fresh ground pepper. Then he transferred them to the grill and cooked for about 10 minutes. They were delicious and perfectly rare in the center.