According to Greg, this is the BEST gourmet meal I've made for him so far! That's a serious compliment since it beat out his former fav, Chilean Sea Bass in Hollandaise Sauce! This is the first time I've ever made Lamb Chops too so I'm VERY proud of myself! They're so simple to made and super quick (if you don't count the marinating time). I do wish I had some fresh Rosemary though cuz they go so perfectly with lamb BUT the dish came out awesome anyway!
2 Tbsp Italian seasoning (thyme, oregano, rosemary, parsley)
2 Tbsp chopped garlic
2 Tbsp sherry vinegar
½ c extra virgin olive oil
5 to 6 lamb chops
Salt & pepper
1. Combine all ingredients except for lamb chops in a large bowl and whisk together. Pat the lamb chops dry, then salt and pepper each chop on all sides. Add chops to the bowl, cover with plastic wrap, and marinate for 1-1.5 hours at room temperature.
2. Pan fry the chops for about 5 minutes on each side then serve with Aioli.
1 large egg yolk
1 Tbsp fresh lemon juice
½ tsp Dijon mustard
2 tsp garlic powder
¼ c extra virgin olive oil
2 Tbsp vegetable oil
Kosher salt and freshly ground black pepper
½ tsp dried rosemary (optional)
Combine oils in measuring cup and set aside. Whisk egg yolk, mustard and lemon juice until frothy. Whisk in oil slowly until completely mixed in. Whisk in the garlic and add more salt and pepper to taste. Cover and chill for at least a half hour before serving. The mixture will thicken.