Lamb Chops
Author: 
Recipe type: Dinner Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cooking Lamb Chops in burgundy, with garlic, and rosemary, helps to eliminate that greasy feeling in your mouth that sometimes occurs after eating lamb. This is a simple and flavorful way to prepare Lamb Chops that is sure to please. If you don't use alcohol in your cooking, you can substitute concord grape juice mixed with a little 1 -2 tablespoons of red wine vinegar. Total Cost or Recipe = $9.60 or $2.40 per serving.
Ingredients
  • 1.5 pounds of lamb chops (I had 4 (6 ounce) chops) ($6.52)
  • 1 cup burgundy (pinot noir) ($2.66)
  • 2 cloves garlic, minced ($0.12)
  • 2 teaspoons fresh rosemary, finely chopped (Free from garden)
  • Salt and Pepper, to taste ($0.04)
  • 2 tablespoons extra virgin olive oil ($0.26)
Instructions
  1. Place lamb chops in a single layer inside a shallow pan or deep plate.
  2. Pour Burgundy over top of the lamb chops.
  3. Rub tops of chops with chopped rosemary and garlic.
  4. Sprinkle with salt and pepper.
  5. Preheat oven to 350 degrees.
  6. Allow to marinade for at least 20 minutes.
  7. Heat oil in the bottom of an oven safe skillet that is large enough to hold all of the chops.
  8. Once oil is hot, arrange chops in a single layer in the skillet.
  9. Sear for two minutes on each side.
  10. Flip chops over again and pour the remaining marinade over top of the chops.
  11. Place in 350 degree oven and bake for 20 - 25 minutes until meat is cooked to your desired degree of doneness.
  12. Serve.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/dinner/perfect-lamb-chops/